Cheesy Buffalo Chicken Ring with Estancia Zinfandel

Buffalo RingEstancia Zin-2

You have seen them on Facebook, short and fast Tasty videos by the entertainment company BuzzFeed making  delicious dishes that make you think “Dang, even I can do that!” But have you ever done it?  Well, I finally did and I was filled with delight (and buffalo chicken too). This recipe from Pillsbury is one you can count on! It is easy, fast, and tastes as delicious as your mind and stomach imagine. With super bowl Sunday upon us this is an opportune time to whip up a Buffalo Chicken Ring. You better make it two as this ring will not hang around for long.

I served mine with various dips and sides like ranch dressing, salsa and guacamole. You can use a low fat cream cheese or low calorie ranch dressing if that is your preference. I also served this with plenty of cut up veggies like carrot and celery sticks. It’s a great way to balance out the snacks for the big game. This could also be a satisfying and quick weeknight dinner. Serve with a salad or your favorite veggies and poof…..there it is.

To view this recipe on Tasty’s Facebook page click here.

Ingredients
:

4 oz cream cheese
1/4 cup hot sauce
2 1/2 cups cooked chicken
1 cup shredded Monterey Jack cheese
1 cup Mozzarella cheese
2 cans (8 oz each) refrigerated crescent dinner rolls.

Recipe Inspired By ‪Pillsbury:

In a bowl, mix cream cheese and hot sauce until smooth.

Mix in chicken and Monterey Jack cheese.

Unroll cans of dough, separate into triangles. On a large cookie sheet, arrange the triangles in ring, dough should overlap, leaving around 5 inches in the center.

Layer half of the Mozzarella on each triangle closest to the ring.

Spoon mixture on top of the Mozzarella. Top with the rest of the Mozzarella.

Bring the top of the triangle over the filling and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.

Bake at 375˚F / 190˚C for 35 minutes or until the dough is golden brown.

Cool 5 to 10 minutes before cutting into serving slices. Serve with choice dressing.

Wine Pairing:  Estancia Zinfandel 2011:

Since this recipe contains plenty of zing and spice, I immediately thought of a bold Zin to match these flavors. I happened to have a bottle of Estancia in my stash from 2011. I am sure I didn’t mean to keep it this long, but I was now thankful that I did. It was more than a perfect pair for this dish. Don’t think you have to seek out a bottle from that vintage. The current release will suffice. 

Estancia is a beautiful wine from Paso Robles, CA. Many Zinfandels from California have become so big, high in alcohol and over extracted on fruit that they fatigue the palate very quickly. This is not one of those zins. Easy to drink, full of densely packed dark fruit, chocolate and cinnamon, this wine will taunt you to keep coming back for more. The ripe fruit and light spice in this Zinfandel will match well with the tang and spice of the buffalo chicken filling. One washes over the other to elevate the taste experience to a new level.

You won’t mind the price either. At $10-$13 a bottle, Estancia has shown that you don’t have to break the bank to enjoy a quality wine. Great for a party or weeknight dinner. Try it, you’ll like it.

 

Posted in Recipe & Wine Pairing.