Modern Trend

Mini Buffalo Chicken Sliders for a Crowd

Sheet-pan sliders loaded with spicy buffalo chicken, ranch, and melty cheese on soft Hawaiian rolls — easy to make ahead and always a hit at parties.

INGREDIENTS

• 24 Hawaiian sweet rolls (2 packages), kept in slabs

• 4 cups cups shredded cooked chicken (rotisserie works great)

• 1 cups cup buffalo hot sauce (like Frank's RedHot)

• 0.5 cups cup ranch dressing

• 4 ounces oz cream cheese, softened

• 3 cups cups shredded cheddar or pepper jack cheese, divided

• 0.3 cups cup melted butter

• 1 teaspoons tsp garlic powder

• 1 teaspoons tsp Italian seasoning

• 2 green onions, sliced (optional, for topping)

STEPS

1. Preheat and prep pan: Preheat oven to 350°F. Line a large sheet pan or two 9x13 baking dishes with foil or parchment for easy cleanup.

2. Mix the buffalo chicken filling: In a large bowl, stir together 4 cups cups shredded cooked chicken (rotisserie works great), 1 cups cup buffalo hot sauce (like Frank's RedHot), 0.5 cups cup ranch dressing, 4 ounces oz cream cheese, softened, and 2 cups of the shredded cheese until fully combined.

3. Slice the rolls: Without separating individual rolls, slice each slab of 24 Hawaiian sweet rolls (2 packages), kept in slabs in half horizontally to create a top and bottom layer.

4. Assemble the sliders: Place the bottom halves of the rolls in the prepared pan(s). Spread the buffalo chicken mixture evenly over the rolls, then sprinkle with the remaining 3 cups cups shredded cheddar or pepper jack cheese, divided cheese. Top with the top halves of the rolls.

5. Add the buttery topping: Mix 0.3 cups cup melted butter with 1 teaspoons tsp garlic powder and 1 teaspoons tsp Italian seasoning, then brush generously over the tops of the rolls.

6. Bake: Bake until the cheese is melted and the tops are golden brown.

7. Rest, slice, and serve: Let the sliders rest for 5 minutes, then slice into individual portions along the roll seams. Sprinkle with 2 green onions, sliced (optional, for topping) if using, and serve warm.

NOTES

Double the recipe for bigger crowds — just use additional pans. Can be fully assembled a few hours ahead, covered, and refrigerated until ready to bake. Add jalapeños or a pinch of cayenne to the filling for extra heat, or swap in blue cheese crumbles for a classic buffalo wing flavor.