Made With
Sweet Party Potato RollsIngredients
2 Packs Martin’s Sweet Party Potato Rolls (24 Rolls Total)
1 lb. Cooked Chicken, shredded
½ Cup Hot Sauce
4 Cups Monterey Jack Cheese, shredded
8 oz. Cream Cheese, room temperature
4 Tablespoons Ranch Seasoning & Salad Dressing Mix
3 Tablespoons Butter, melted
2 Tablespoon Parsley, finely chopped
2 Teaspoons Onion Powder
1 Cup Coleslaw Mix
1 Tablespoon Olive Oil
½ Cup Shredded Carrots
Serves: 8-12
Directions
Step 1
Preheat oven to 300⁰F.
Step 2
Slice both sheets of Martin’s Sweet Party Potato Rolls in half horizontally, keeping the rolls connected. Lay the bottom sheets of rolls side-by-side in the baking dish and bake for about 5 minutes, or until toasted, to dry out the rolls so they will not get soggy when the chicken mixture is added.
Step 3
In a microwave safe bowl, combine shredded chicken, hot sauce, 2 cups shredded cheese, cream cheese, 3 tablespoons ranch seasoning, salt, and pepper to taste.
Step 4
Microwave on high in 30 second increments, mixing well between each, until the shredded cheese is melted.
Step 5
In a baking dish, lay bottom buns down, spread shredded chicken mixture evenly across bottom buns. Top with remaining shredded cheese.
Step 6
Place top layer of buns on top.
Step 7
Mix melted butter, parsley, and onion powder in small bowl. Brush top layer of buns with melted butter mixture. Cover with foil and place in preheated oven.
Step 8
Bake for twenty minutes. Remove foil and allow to bake for five more minutes.
Step 9
Combine coleslaw mix, shredded carrots, olive oil and remaining ranch seasoning. Toss to coat.
Step 10
Carefully remove the top layer of buns using a spatula. Spread coleslaw mixture across buffalo chicken and top with buns.
Step 11
Slice between each Party Roll and serve warm. Enjoy!
Recipe adapted from: https://hostthetoast.com.
