Happy Friday! As you may not know my dear, sweet Volunteers got clobbered last week by a certain #2 ranked team clad in particularly hideous uniforms. But of course one little loss isn’t going to get me down! Far from it. Because everyone knows the cure for a bad game is delicious food. And in this Sassy Northerner’s case, the food of choice is typically of the chicken wing variety.
I’ve done the wings (amen), and I’ve done the dip – both of which you should make immediately if you haven’t already. Sadly, many people assume that if you slap some hot sauce and some blue cheese nonsense on, well, pretty much anything that it’s suddenly “Buffalo Style” and therefore delicious. No. Keep your b-list hot sauce and runny blue cheese off my burgers, salmon, and chicken noodle soup (really?).
The exception to this rule, and I hope you agree, is pizza. Pizza and wings just make sense. Like PB & J or Peas and carrots, pizza and wings is a quintessential it’s-Friday-night-and-I’m too-lazy-to-cook-so-lets-order-out meal. Therefore, chicken wing pizza is simply a no-brainer. But I’m going to one up it. I’m going to take all the goodness of a chicken wing, throw in some cheddar cheese for good measure and roll it all up into a gooey log of spicy wonderment and bake it. I assure you , this is as amazing as it sounds…
Chicken Wing Roll
Yields: 6 servings
- One pizza dough (Publix sells these great little dough balls in the refrigerated section)
- 2 cups shredded chicken
- 1/3 cup FRANKS Red Hot Sauce (don’t even think about using another kind…) divided
- 1 tablespoon butter, melted
- 1 cup shredded cheddar cheese
- 1/3 cup of blue cheese dressing (the best and chunkiest you can find)
- Preheat the oven to 425
- Roll out your pizza dough into something that resembles a large rectangle
- In a bowl, mix half the Franks, the melted butter, and the blue cheese in a bowl
- Smear on the pizza dough
- In the same bowl, mix the chicken and remaining wing sauce together and pour evenly atop the sauced up dough
- Sprinkle the cheddar cheese evenly on top
- Roll the dough up, starting with the shorter end, like burrito, being sure to seal the ends as you go (you don’t want any of the goodness inside to ooze out)
- Place the chicken wing log onto a baking sheet and bake for about 35 minutes. If it looks like it may be becoming a bit too brown, put some tin foil over that bad boy and bake for another 10 – you want to ensure that the dough is cooked through.
- Very important: Allow to cool. Try to give it at least 10 minutes
- Slice and serve!