Ingredients:

  • 3 cups (450g) shredded rotisserie chicken
  • ½ cup (120ml) buffalo wing sauce
  • 4 oz (115g) cream cheese, softened
  • 1 tbsp (12g) ranch seasoning packet
  • ½ tsp (3g) garlic powder
  • 1 pack (12 count) Hawaiian sweet rolls
  • 6 slices (170g) pepper jack cheese, halved
  • 3 tbsp (42g) unsalted butter, melted
  • 1 tsp (2g) dried parsley
  • ½ tsp (3g) onion powder

Instructions:

  1. In a large bowl, combine the shredded rotisserie chicken, buffalo sauce, softened cream cheese, ranch packet, and garlic powder. Stir until the mixture is cohesive and a vibrant, creamy orange hue, ensuring no large lumps of cream cheese remain.
  2. Slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half on a 13x9 inch rimmed sheet pan.
  3. Layer the halved pepper jack cheese slices across the bottom rolls to create a moisture barrier.
  4. Pile the buffalo chicken mixture evenly over the cheese, smoothing the top with a spatula, and crown the assembly with the top half of the rolls.
  5. Whisk together melted butter, parsley, and onion powder. Brush the glaze generously over the tops of the buns until they are fully saturated.
  6. Bake at 350°F (175°C) for 12–15 minutes, or until the cheese is bubbling and the tops have reached a golden-brown glow.