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Cheesy Ranch Buffalo Chicken Pretzel Bites on a platter

Cheesy Ranch Buffalo Chicken Pretzel Bites

Creamy, tangy, and impossibly addictive, these Cheesy Ranch Buffalo Chicken Pretzel Bites are the ultimate game-day, snack-time, or party treat.
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Course: Snack
Cuisine: American
Keyword: Easy
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4 servings

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Knife or Pizza Cutter

Ingredients

Filling Ingredients

  • 2 cups cooked and shredded chicken rotisserie or leftover, room temperature
  • 1/2 cup Buffalo sauce adjust to taste
  • 1/2 cup cream cheese softened to room temperature
  • 1 cup shredded cheddar cheese sharp or mild, packed
  • 1 packet ranch seasoning mix about 1 ounce

Dough Ingredients

  • 1 package refrigerated pizza dough usually 12–16 ounces, rolled and ready
  • 1 egg beaten egg for egg wash
  • coarse salt for sprinkling (pretzel or coarse sea salt recommended)
  • ranch or blue cheese dressing for dipping, chilled

Instructions

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Make sure the oven is fully preheated for even browning.
  • In a medium bowl, combine shredded chicken, Buffalo sauce, softened cream cheese, shredded cheddar, and ranch seasoning. Mix thoroughly with a spatula until creamy and evenly combined. Taste and adjust the Buffalo sauce if you want more heat.
  • Lightly flour a work surface and roll out the pizza dough into a roughly even rectangle. Use a knife or pizza cutter to cut the dough into 3×3-inch squares.
  • Place about a tablespoon or slightly more of the chicken mixture in the center of each square. Don’t overfill — leaving a little edge makes sealing easier.
  • Fold the corners or edges up and over the filling to form a sealed ball, pinching seams tightly to close. If the dough won’t stick, moisten the edges with a little water first.
  • Place sealed bites on the prepared baking sheet spaced about 1 inch apart. Brush each bite with beaten egg for shine and sprinkle lightly with coarse salt.
  • Bake for 10–12 minutes, rotating the sheet halfway through if your oven runs hot, until the bites are puffed and golden brown.
  • Remove from the oven and let cool 2–3 minutes. Serve warm with ranch or blue cheese dressing for dipping.

Notes

Use room-temperature cream cheese for an easier, lump-free filling. Shred the cheddar by hand for better melting than pre-shredded blends.