Cheesy Dynamite Chicken Buns
Gooey, spicy, cheesy chicken buns made with store-bought dough in just 35 minutes.
Equipment
- 9-inch cast iron skillet or round baking dish
- Mixing Bowls
- Bench scraper or sharp knife
- Pastry Brush
Ingredients
For the Filling
- 2 cups rotisserie chicken, shredded
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 2 tbsp sriracha or gochujang
- 1 cup shredded mozzarella (divided)
- 1/2 cup shredded cheddar (divided)
- 2 green onions, sliced
For the Dough & Topping
- 1 lb store-bought pizza dough, room temperature
- 2 tbsp butter, melted
- 1 tbsp sesame seeds
Instructions
- Preheat oven to 400°F. Grease a 9-inch cast iron skillet or baking dish with butter or nonstick spray.
- In a large bowl, mix together softened cream cheese, mayonnaise, sriracha (or gochujang), and garlic powder until completely smooth. The sauce should be thick and creamy with no lumps.
- Fold in shredded chicken, green onions, 3/4 cup mozzarella, and 1/4 cup cheddar. Reserve the remaining cheese for topping. Taste and adjust heat if desired.
- On a lightly floured surface, divide pizza dough into 8 equal pieces. Stretch each piece into a 4-inch round. If dough springs back, let it rest 5 minutes.
- Place a heaping 1/4 cup filling in the center of each round. Top with a pinch of reserved mozzarella and cheddar. Gather edges and pinch tightly to seal, forming a smooth ball. Ensure no cracks or filling is exposed.
- Place buns seam-side down in prepared skillet, spacing them evenly so they touch slightly. Brush tops with melted butter, then sprinkle with sesame seeds and remaining shredded cheese.
- Bake for 18-22 minutes until deep golden brown and cheese is bubbly. Buns should pull away slightly from pan edges. Let cool in pan 5 minutes before serving.
- Serve warm, pulling apart to reveal the stretchy cheese. Enjoy!
Notes
Don't overfill the buns — a heaping 1/4 cup is perfect. Seal edges tightly to prevent leaking. Use room temperature dough for easy stretching. Make ahead: Assemble buns and refrigerate up to 24 hours; bake straight from fridge adding 5-7 minutes. Freeze unbaked buns on a tray then transfer to bag; bake frozen at 400°F for 25-30 minutes. Reheat baked buns in air fryer at 350°F for 4 minutes for crispy exterior.