Cheesy Dynamite Chicken Buns

These buns wrap a creamy, spicy chicken filling in refrigerated crescent roll dough and bake until golden. The filling is shredded chicken mixed with cheddar, cream cheese, ranch dressing and hot sauce, seasoned with garlic and onion powder. The recipe takes 30 minutes, 15 of prep and 15 of baking, and makes 8 buns. Chopped green onions go on at the end.

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There is no cooking before the oven. You stir the filling together in one bowl, roll it up in the dough triangles and bake for 12 to 15 minutes at 375°F (190°C).

What Goes in the Filling and the Dough

• Shredded cooked chicken (2 cups): the base of the filling. Rotisserie chicken is a convenient source.
• Shredded cheddar (1 cup): a rich cheesy flavor that melts inside the buns.
• Cream cheese (1/2 cup, softened): helps bind the filling and adds a creamy texture.
• Ranch dressing (1/4 cup): adds tang and keeps the filling moist.
• Hot sauce (1/4 cup): adjust the amount to your own spice preference.
• Garlic powder (1 teaspoon) and onion powder (1 teaspoon): they add aroma and depth.
• Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): they round out the flavor.
• Refrigerated crescent roll dough (1 package, 8 ounces): the flaky wrapper.
• Chopped green onions (1/4 cup): a fresh garnish.

Filling and Rolling

Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the chicken, cheddar, cream cheese, ranch, hot sauce, garlic powder, onion powder, salt and pepper and mix until well combined.

Unroll the crescent dough and separate it into triangles. Put a generous tablespoon of filling at the wide end of each triangle. Roll the dough around the filling, starting from the wide end, and tuck the ends in to seal. A good seal keeps the filling from leaking out.

Place the buns on a baking sheet lined with parchment paper and bake for 12 to 15 minutes, until golden brown. Let them cool for a few minutes, then garnish with the green onions.

Tips

• Prep ahead: shred the chicken, chop the green onions and measure the spices ahead of time to save minutes on the day.
• Adjust the spices: oregano or thyme can be added to the filling.
• Watch the oven: ovens vary, and the buns should be golden brown without burning.
• Store leftovers: keep them in an airtight container in the fridge and reheat them for a quick meal later in the week.
• Customize the filling: spinach or bell peppers can go in for more vegetables.

Equipment

You need a large mixing bowl, measuring cups and spoons, a spatula, a baking sheet with parchment paper, oven mitts, and a knife and cutting board for the green onions. A rolling pin is optional if you want to roll the dough out thinner.

Ways to Change Them

• Buffalo: use buffalo sauce in place of the hot sauce.
• BBQ: swap the ranch for your favorite BBQ sauce for a sweet and smoky filling.
• Vegetarian: replace the chicken with sautéed mushrooms, spinach and bell peppers, and add extra cheese.
• Jalapeño: mix diced jalapeños into the filling for more heat.
• Italian: add oregano and basil to the filling, plus mozzarella and a little marinara.
• Different dough or cheese: the card suggests whole wheat dough or low-fat cheese as swaps.

What to Serve With Them

Sides that go well with a cheesy bun include roasted Brussels sprouts, an avocado salad with cherry tomatoes and lime juice, garlic butter zucchini noodles, and a cheesy broccoli casserole. Pickled vegetables add crunch and acidity against the richness.

For drinks, unsweetened iced tea with lemon or mint, sparkling water or herbal tea all work.

Nutrition per Bun

Each bun has about 210 calories, 15 grams of fat (7 grams saturated), 6 grams of carbohydrates, no fiber, 1 gram of sugar, 12 grams of protein and 400 milligrams of sodium.

FAQ

Can I make them ahead of time?

Yes. Prepare the filling and assemble the buns, store them in the refrigerator and bake them when you want them.

What can replace the crescent roll dough?

Whole wheat dough, according to the card.

How do you adjust the spice level?

Change the amount of hot sauce in the filling. For more heat, add diced jalapeños or use a spicier hot sauce.

Can I freeze them?

Yes. After baking, let them cool completely, then store them in an airtight container or freezer bag. Reheat in the oven.

What dips go with them?

Ranch dressing, blue cheese dressing or a spicy sriracha mayo.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us