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Preheat your oven to 375°F (190°C). Line a baking sheet or baking dish with parchment paper.

In a large mixing bowl, combine the cooked shredded chicken, buffalo sauce, cream cheese (at room temperature), chopped fresh cilantro, and chopped scallions. Mix all ingredients thoroughly until well combined.

Take the package of dinner rolls and slice them in half horizontally. Place the bottom halves of the rolls onto the prepared baking sheet or into the baking dish.

Evenly sprinkle 1 cup of shredded cheddar cheese over the bottom halves of the dinner rolls.

Spread the prepared buffalo chicken mixture evenly over the layer of shredded cheddar cheese.

Drizzle 1/2 cup of ranch dressing over the buffalo chicken mixture.

Sprinkle 1 cup of shredded pepper jack cheese over the ranch dressing. If using, sprinkle 1/3 cup of pickled jalapeños on top of the pepper jack cheese.

Place the top halves of the dinner rolls over the layered ingredients to complete the slider assembly.

In a small saucepan, melt 4 tablespoons of salted butter over low heat. Add 2 tablespoons of hot sauce, 2 teaspoons of Worcestershire sauce, and 2 cloves of chopped garlic. Stir the mixture to combine.
Pour the melted garlic butter mixture evenly over the top of the assembled sliders, ensuring all rolls are coated.

Sprinkle 2 tablespoons of poppy seeds over the butter mixture on the rolls.

Transfer the sliders to the preheated oven. Bake for 15-20 minutes, or until the cheese is super melty and gooey, and the tops of the rolls are golden and toasted.

Remove from oven and serve the pull-apart Buffalo Chicken Dip Sliders warm.


Preheat your oven to 375°F (190°C). Line a baking sheet or baking dish with parchment paper.

In a large mixing bowl, combine the cooked shredded chicken, buffalo sauce, cream cheese (at room temperature), chopped fresh cilantro, and chopped scallions. Mix all ingredients thoroughly until well combined.

Take the package of dinner rolls and slice them in half horizontally. Place the bottom halves of the rolls onto the prepared baking sheet or into the baking dish.

Evenly sprinkle 1 cup of shredded cheddar cheese over the bottom halves of the dinner rolls.

Spread the prepared buffalo chicken mixture evenly over the layer of shredded cheddar cheese.

Drizzle 1/2 cup of ranch dressing over the buffalo chicken mixture.

Sprinkle 1 cup of shredded pepper jack cheese over the ranch dressing. If using, sprinkle 1/3 cup of pickled jalapeños on top of the pepper jack cheese.

Place the top halves of the dinner rolls over the layered ingredients to complete the slider assembly.

In a small saucepan, melt 4 tablespoons of salted butter over low heat. Add 2 tablespoons of hot sauce, 2 teaspoons of Worcestershire sauce, and 2 cloves of chopped garlic. Stir the mixture to combine.
Pour the melted garlic butter mixture evenly over the top of the assembled sliders, ensuring all rolls are coated.

Sprinkle 2 tablespoons of poppy seeds over the butter mixture on the rolls.

Transfer the sliders to the preheated oven. Bake for 15-20 minutes, or until the cheese is super melty and gooey, and the tops of the rolls are golden and toasted.

Remove from oven and serve the pull-apart Buffalo Chicken Dip Sliders warm.
