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Honey Buffalo Chicken stuffed inside pizza dough or challah dough buns. These are made in muffin tins so they have a really neat look, and they are an extra delicious, extra special treat for your Rosh Hashanah table. Yields 12 Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 and 1/2 pounds store-bought pizza or leftover challah dough
2 pounds boneless, skinless chicken breast
1/2 cup hot sauce
1/4 cup oil or melted margarine
3 to 4 tablespoons Gefen Honey
1 tablespoon apple cider vinegar
Preheat the oven to 350 degrees Fahrenheit.
Mix together honey buffalo sauce by combining hot sauce, oil or melted margarine, honey, and apple cider vinegar.
Season both sides of the chicken breasts with salt and pepper, and place in a nine- x 13-inch pan.
Completely coat the chicken with the honey buffalo sauce. Cover the pan with foil and bake for one hour to one hour and 15 minutes, or until cooked through and soft.
Let cool slightly before using two forks to shred the chicken. Let the shredded chicken stay in the pan to soak up more of the juices while you are preparing your dough.
Grease a muffin tin very well.
Divide the dough into 12 pieces (around two ounces each). Using the palms of your hands, flatten each piece into a circle that is around six inches in diameter.
Drain the shredded chicken so there is no extra liquid and place around three tablespoons of shredded chicken in the center of each flattened piece of dough. Bring the sides of the dough up and around the chicken and pinch shut.
Place each piece in the muffin tin, seam side down. (There may be some chicken left over. Optional: Top with egg wash or oil.)
Bake at 350 degrees Fahrenheit for around 20 to 25 minutes or until set. Let cool before removing from the muffin tin.
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Can these b frozen!