Spicy Party Finger Food (Printable Format)

Spicy shredded chicken and melty cheese layered between soft Hawaiian rolls, brushed with garlic butter and baked until golden and gooey.

# What You'll Gather:

→ Buffalo Chicken Filling

01 - 3½ cups shredded chicken (rotisserie chicken works perfectly)
02 - ½ cup buffalo sauce (like Frank's RedHot)
03 - ½ cup ranch dressing
04 - 2 tablespoons honey
05 - 3 cloves garlic, minced
06 - Pinch of black pepper

→ Cheese Layer

07 - 2 cups low-moisture mozzarella cheese, freshly grated
08 - ½ cup Parmesan cheese, freshly grated

→ For the Sliders

09 - 1 package (12 count) King's Hawaiian Rolls
10 - 4 tablespoons butter, melted
11 - 1 teaspoon Italian seasoning
12 - 1 teaspoon garlic salt

# Step-by-Step Instructions:

01 - Fire up your oven to 350°F. Line a baking sheet with parchment paper - this makes cleanup a breeze and keeps the bottoms of your sliders from sticking.
02 - In a mixing bowl, toss together your shredded chicken, buffalo sauce, ranch dressing, honey, minced garlic, and a pinch of black pepper. Stir it all up until the chicken is coated in that creamy, spicy goodness.
03 - Grab a bread knife and slice through the entire block of Hawaiian rolls horizontally, keeping them all connected. Think of it like making one giant sandwich! Place the bottom half on your lined baking sheet.
04 - Spread your buffalo chicken mixture evenly across the bottom half of the rolls, going all the way to the edges. Then sprinkle all that freshly grated mozzarella and Parmesan cheese on top. If you want to keep the chicken from falling out when eating, you can do a layer of cheese, then chicken, then more cheese on top.
05 - Place the top half of the rolls over everything, completing your giant slider sandwich. Press down gently to compact everything without squishing it.
06 - Mix the melted butter with Italian seasoning and garlic salt in a small bowl. Grab a pastry brush and slather most of this butter mixture all over the tops of the rolls, saving a little bit for later.
07 - Cover the sliders with foil, creating a loose tent so it doesn't stick to the tops. Pop them in the oven for 15-20 minutes until the cheese inside gets all melty and gooey.
08 - Remove the foil and bake for about 5 more minutes until the tops turn a beautiful golden brown with a slight crunch.
09 - Pull them out and brush on that remaining butter mixture for extra flavor and a glossy look. Let them rest for a few minutes (I know it's hard to wait!), then cut along the seams to make 12 individual sliders. Serve while they're still warm with all that cheese pull!

# Important Tips:

01 - Using a rotisserie chicken is a huge time-saver for this recipe, but any leftover cooked chicken works great too.
02 - Freshly grated cheese melts so much better than the pre-shredded stuff, which has anti-caking agents that can make it a bit grainy.
03 - If you've got leftovers (though they rarely last!), store them in an airtight container for up to 2 days and reheat in a 325°F oven.

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