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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup(s) cooked chicken breast finely chopped |
1/2 cup(s) blue cheese crumbled |
2 tablespoon(s) cheddar cheese shredded |
1/4 cup(s) frank's hot sauce |
4 tablespoon(s) unsalted butter melted and cooled |
2 1/4 teaspoon(s) rapid rise dry yeast |
2 tablespoon(s) brown sugar |
1 cup(s) 2% milk warmed |
2 1/2 cup(s) flour |
Directions:
1. To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, softened butter and hot sauce; set aside.
2. In a 1 cup measuring cup, heat the milk and then add the 2 tablespoons brown sugar; stir into warm milk until dissolved; place in the bowl of a stand mixer fitted with the dough hook.
3. Add 2 1/2 cups flour and yeast to the stand mixer and mix on low speed until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Allow the dough to knead in the stand mixer for 5-7 minutes. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Place dough into a clean bowl that's been lightly oiled. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.
4. Preheat oven to 400°F with rack in the middle of the oven. Line a baking sheet with parchment paper; set aside.
5. Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of buffalo chicken mixture into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, filling and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).
6. Bake buffalo chicken bites in the preheated oven for 5-7 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional).
7. # 2 tablespoons plus 1 teaspoon packed light brown sugar, divided
8. # 1/4 cup warm water (110-115°F)
9. # 1 cup warm milk (110-115°F)
10. # 2 1/2 to 3 cups all-purpose flour
11. # 1/2 cup finely chopped country ham (3 oz; preferably Newsom’s or Benton’s), divided
12. # 1/3 cup finely chopped sharp Cheddar, divided
13. Read More /recipes/food/views/Country-Ham-and-Cheddar-Pretzel-Bites-with-Jalapeno-Mustard-355509#ixzz0qgUNQqsc
14. # 1 1/2 teaspoons active dry yeast
15. # 2 tablespoons plus 1 teaspoon packed light brown sugar, divided
16. # 1/4 cup warm water (110-115°F)
17. # 1 cup warm milk (110-115°F)
18. # 2 1/2 to 3 cups all-purpose flour
19. # 1/2 cup finely chopped country ham (3 oz; preferably Newsom’s or Benton’s), divided
20. # 1/3 cup finely chopped sharp Cheddar, divided
21. Read More /recipes/food/views/Country-Ham-and-Cheddar-Pretzel-Bites-with-Jalapeno-Mustard-355509#ixzz0qgUNQqsc
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27. comments:
28. Memória said... 1
29. YUM!! These bites look fantastic. I love working with Frank's Red Hot Sauce.
30. June 13, 2010 11:26 PM
31. Emily said... 2
32. I will definitely have to try these! My hubby would totally love them! Thanks for sharing with us! :)
33. June 23, 2010 6:28 AM
34. Sarah said... 3
35. I made these thsi weekend for a baby meet and greet. They were a huge hit! They will be makign the rotation into Husker game day celebrations. Thank you!
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