Buffalo Chicken Flatbread
1 Pack Martin’s Dinner Rolls
2 Cups Shredded Rotisserie Chicken
½ Cup Green Onions, diced
½ Cup Buffalo Sauce
1 Celery Stalk, minced
1 Cup Whipped Cream Cheese
1 ½ Cups Shredded Cheddar Cheese
1/2 Cup Bleu Cheese
1/3 Cup Plain Greek Yogurt
Preheat oven to 400 degrees Fahrenheit.
Cut two sheets of six Dinner Rolls in half horizontally, keeping rolls connected. With a rolling pin, flatten each sheet to create flatbread crust. Arrange flatbreads on a large greased baking sheet, cut-side-up. Brush with olive oil and bake in preheated oven for about 3 minutes or until crisp and lightly toasted.
Combine Greek yogurt with 1 tablespoon buffalo sauce and set aside. Set aside 4 tablespoons of Buffalo Sauce for serving.
Combine shredded chicken, 2 tablespoons green onion, remaining buffalo sauce, and celery and stir.
Remove roll sheets from oven. Divide cream cheese among flatbreads and smear over each. Divide buffalo chicken mixture, shredded cheddar cheese, and bleu cheese among flatbreads and spread evenly.
Bake buffalo chicken flatbreads for 5 minutes or until cheese is melted.
Remove flatbreads from oven and top with remaining green onions. Drizzle Greek yogurt sauce and buffalo sauce on top and serve warm.
Recipe adapted from https://www.katiescucina.com/