Buffalo Chicken Filled Puff Pastry Ring
Votes: 2
Time: 1 hour 15 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
This Buffalo Puff Pastry Ring is perfect for feeding a crowd. Each puff pastry peels off easily, and a bowl of blue cheese dipping sauce sits in the center for dipping. To make it, you'll need ready-made croissant puff pastry, divided into triangles. Fill the puff pastry with chicken in a spicy cream cheese sauce, wrap it up, and bake. It'll taste just like the famous Buffalo wings, only better. Serve with celery and carrot sticks, a traditional Buffalo garnish, along with the puff pastry ring and blue cheese dipping sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 packages of 220g chilled croissant dough
- 700 g skinless and boneless chicken breasts (about 2 large breasts)
- 0.5 cup hot sauce + extra for serving, such as Frank's
- 220 g mozzarella, cut into 1 cm cubes or 1 cup Monterey Jack cheese
- 110 g of cream cheese, room temperature
- 2 tablespoons blue cheese dressing, plus extra for serving
- 2 packages of 220g chilled croissant dough
- 2 tablespoons crumbled blue cheese
- Carrot and celery sticks, for serving
- Special equipment: ramekin with a volume of 150 ml.
We recommend
Recipes with similar ingredients: chicken breasts, cream cheese, mozzarella cheese, blue cheese, hot sauce, French dough
Cooking the dish according to the recipe:
- Preheat oven to grill mode. Line a baking sheet with foil.
- In a medium bowl, toss the chicken breasts with 1/4 cup hot sauce and 1/4 teaspoon salt. Transfer to the prepared baking sheet and broil, turning once halfway through, until cooked through, about 20 minutes. Reduce the oven temperature to 375°F (190°C).
- Meanwhile, in a large bowl, combine the mozzarella, cream cheese, blue cheese dressing, and the remaining 1/4 cup hot sauce. Cut the chicken into 1-cm cubes and stir into the cheese mixture.
- Remove the foil from the baking sheet, invert it, and spray the back with cooking spray. Unfold the dough and divide it into 16 triangles. Place a 150 ml ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin, overlapping them slightly, with the short sides touching the bowl and the pointed ends facing outward; it should look like a large sun.
- Spoon the chicken mixture into the bases of the triangles, on the sides closest to the ramekin. Sprinkle with blue cheese and set the ramekin aside. Take the pointed end of one triangle and fold it over the filling, tucking the tip under the bottom edge of the dough to secure it (the dough will not completely cover the filling). Repeat with the remaining triangles; the chicken filling will be visible in the gaps.
- Bake until the crust is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Using a spatula, slide the ring from the baking sheet onto a serving platter. Serve with hot sauce, blue cheese dressing, and carrot and celery sticks.
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