Buffalo Chicken Pretzel Bites
The search for the perfect game-day appetizer has come to an end with these Buffalo chicken pretzel bites. Convenient store-bought yeast dinner rolls get a makeover with a creamy, tangy chicken filling and a pretzel-like exterior. The result is a delicious, handheld parcel of goodness that will go perfectly with your favorite appetizers!
Servings: 20 Servings
Calories: 209kcal
Equipment
Ingredients
- 20 Frozen yeast dinner rolls defrosted
- 2 cups Shredded chicken
- 8 oz Cream cheese softened
- ¾ cup Mozzarella cheese shredded
- ½ cup Buffalo hot sauce
- ¼ cup Ranch dressing
- 2 teaspoon Garlic powder
- 2 teaspoon Onion powder
- 2 teaspoon Dried chives
- 10 cups Water
- ½ cup Baking soda
- 2 tablespoon Coarse sea salt
Instructions
- Preheat the oven to 375°F.
- Add the ingredients for the chicken filling to a large mixing bowl. Mix everything together using a rubber spatula, or your hands. Ensure that the cream cheese is completely broken down, and there are no large clumps of unmixed cream cheese. Set the mixed filling aside.2 cups Shredded chicken, 8 oz Cream cheese, ¾ cup Mozzarella cheese, ½ cup Buffalo hot sauce , ¼ cup Ranch dressing, 2 teaspoon Garlic powder , 2 teaspoon Onion powder, 2 teaspoon Dried chives
- Flatten down a dough ball, and stretch it out with your fingers so the edges are thinner, and the middle of the dough disc is thicker.20 Frozen yeast dinner rolls
- Using a 1 ½ tablespoon ice scream scoop, scoop in one portion of the chicken filling.
- Bring up the sides of the dough to cover the filling, and pinch the dough together to close it over the chicken filling to form a large stuffed ball.
- Bring 10 cups (2 ½ quarts) of water to a boil in a large pot over medium-high heat. Once the water has come to a boil, sprinkle in the baking soda.10 cups Water, ½ cup Baking soda
- Using a slotted spoon, carefully lower the pretzel balls into the baking soda & water mixture. Boil the pretzel bites for 30 seconds, and remove carefully with a slotted spoon.
- Arrange the boiled buffalo bites on a parchment lined or silicone mat lined sheet tray. Sprinkle the coarse sea salt on top while the dough balls are still moist out of the water.2 tablespoon Coarse sea salt
- Bake the pretzel balls for 20 minutes, or until golden brown and cooked on the bottom. Start checking on the pretzel balls at the 15 minute mark, as different ovens can vary.
Notes
- Do not make the dough too thin: Avoid making the middle of the dough disc to thin, as it will either burst in the baking soda bath or the filling will burst out as it bakes.
- Give the dough a good pinch: Make sure to pinch the closure of the dough balls well, to avoid the balls from opening up in the water or in the oven.
- If you forgot to soften your cream cheese: place the unwrapped cream cheese in a bowl and microwave in 10-second increments on 50% power.
- To make the filling: You can use a stand mixer with a paddle attachment, if you do not like to use your hands.
Nutrition
Calories: 209kcal | Carbohydrates: 21g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 509mg | Potassium: 122mg | Fiber: 2g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 2mg