Buffalo Chicken Pizza Sliders (Printer-friendly)

Spicy buffalo chicken meets cheesy pizza vibes in slider form. Ready in 45 minutes.

# What You'll Need:

→ Chicken & Sauce

01 - 2 cups cooked shredded chicken
02 - 1/2 cup buffalo wing sauce
03 - 4 oz cream cheese, softened
04 - 1/2 cup ranch dressing

→ Cheese

05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup shredded cheddar cheese

→ Sliders

07 - 12 slider buns or Hawaiian rolls, halved horizontally
08 - 2 tbsp unsalted butter, melted
09 - 1 tsp garlic powder
10 - 2 tbsp chopped fresh chives or green onions

→ Optional Toppings

11 - 1/4 cup crumbled blue cheese
12 - 1/4 cup sliced pickled jalapeños

# Directions:

01 - Preheat your oven to 350°F.
02 - In a medium bowl, combine the shredded chicken, buffalo sauce, cream cheese, and ranch dressing. Mix thoroughly until creamy and well combined.
03 - Line a baking sheet or 9x13-inch baking dish with parchment paper. Arrange the bottom halves of slider buns closely together.
04 - Spread the buffalo chicken mixture evenly over the buns.
05 - Sprinkle evenly with mozzarella and cheddar cheeses. Optionally add crumbled blue cheese and/or pickled jalapeños over the cheese layer.
06 - Place the top halves of the slider buns over the cheese layer.
07 - In a small bowl, mix melted butter and garlic powder. Brush the tops of the buns generously with the garlic butter.
08 - Cover loosely with foil and bake for 15 minutes. Remove foil and bake for another 8–10 minutes, until cheese is melted and tops are golden brown.
09 - Remove from oven, garnish with chopped chives or green onions, and let cool for 5 minutes before serving. Pull apart to serve.

# Expert Advice:

01 -
  • Everything you love about buffalo chicken dip, but in handheld form that's way less messy to eat at a party
  • The garlic butter tops get perfectly golden while the inside stays outrageously creamy
  • You can assemble them hours before guests arrive and just bake when you're ready
02 -
  • I once forgot the cream cheese and the filling was way too loose—these really need that creamy binder to hold together inside the buns
  • If your buns seem overly fresh and soft, lightly toast them before assembling so they don't get soggy
  • The foil cover in the first baking stage is non-negotiable unless you want burnt bun tops before your cheese even melts
03 -
  • Letting the sliders rest for those 5 minutes after baking is crucial—the filling needs time to set slightly so it doesn't all ooze out when you take that first bite
  • If you're using Hawaiian rolls, the sweetness pairs amazingly well with the spicy filling—don't knock it until you try it

Go back