Buffalo Chicken Pan Bites (Print Version)

# Ingredients:

01 - 3 1/2 cups torn chicken, rotisserie style works great

02 - 1/2 cup hot buffalo sauce (like Frank's)

03 - 1/2 cup creamy ranch dressing

04 - 2 tablespoons sweet honey

05 - 3 minced garlic cloves

06 - Dash of ground black pepper

07 - 2 cups grated low-moisture mozzarella cheese

08 - 1/2 cup freshly shredded Parmesan

09 - Pack of 12 King's Hawaiian Rolls

10 - 4 tablespoons melted butter

11 - 1 teaspoon garlic-flavored salt

12 - 1 teaspoon Italian-style herbs

01 - Turn on your oven to 350°F and line a baking sheet with parchment paper.

02 - In a bowl, mix together the chicken, buffalo sauce, ranch, honey, garlic, and a pinch of pepper.

03 - Cut the rolls horizontally. Lay the bottom part on the baking sheet.

04 - Spread the chicken mix across evenly, sprinkle with both cheeses, and gently place the top part of the rolls on.

05 - Combine the melted butter with Italian herbs and garlic salt, then brush most of it over the tops of the rolls.

06 - Cover with foil and bake for 15-20 minutes until gooey and warm. Remove foil and bake for another 5 minutes.

07 - Brush on the leftover butter mixture, if you like. Let them cool for a bit before cutting and serving warm.

01 - Tastes best right after baking.

02 - Keep leftovers in an airtight container for two days.

03 - Warm them up in a 325°F oven for 10-15 minutes or microwave briefly in 30-second bursts.