Shredded chicken, Frank's RedHot, and blue cheese, all rolled up into puff pastry and cooked on a waffle iron. If you like Buffalo wings, you are guaranteed to like this variation on our puff-pastry waffle series.
For step-by-step rolling instructions, please see the photos in this post about puff pastry waffles.
Note: We used shredded dark meat from two roast chicken legs, but white meat can also work.
- All-purpose flour, for dusting
- 1 (1/2-pound) sheet frozen puff pastry, thawed
- 1 cup shredded chicken (see note)
- 1/4 cup crumbled blue cheese (about 2 ounces)
- 3 tablespoons Frank's RedHot, plus more for serving
- Blue cheese dressing, for serving
Preheat a Belgian waffle iron according to manufacturer directions. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square.
Spread chicken on puff pastry, leaving a 1 inch border on all edges. Arrange blue cheese on top, then drizzle hot sauce all over, leaving a 1 inch border on all edges.
Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal.
Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 200°F, about 12 minutes.
Transfer to a cutting board, cut into wedges, and serve immediately, serving blue cheese dressing and extra hot sauce on the side.
Belgian waffle iron, rolling pin