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Buffalo Chicken Flatbread

20 Mins


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

Serves: 6


Step 1

Preheat oven to 400 degrees Fahrenheit.

Step 2

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.

Step 3

Combine Greek yogurt with 1 tablespoon buffalo sauce and set aside. Set aside 4 tablespoons of Buffalo Sauce for serving.

Step 4

Combine shredded chicken, 2 tablespoons green onion, remaining buffalo sauce, and celery and stir.

Step 5

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.

Step 6

Bake buffalo chicken flatbreads for 5 minutes or until cheese is melted.

Step 7

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