Ingredients

12 ounce (12 count) package Hawaiian sweet rolls King’s Hawaiian brand used
3 cups finely shredded cooked chicken from a 2½-3 pound rotisserie chicken
¾ cup buffalo wing sauce Sweet Baby Ray’s brand used
2 tablespoons ranch seasoning mix divided (1 tablespoon in the chicken mixture and 1 tablespoon for the melted butter)
1 cup shredded mozzarella cheese
½ cup blue cheese crumbles
3 tablespoons unsalted butter melted

Directions

Preheat the oven to 350°F. Line a small 9×13-inch rimmed baking sheet with aluminum foil and set aside.

Slice the sheet of Hawaiian sweet rolls in half horizontally, being careful not to separate them. Place the bottom half of the rolls in the center of the prepared baking sheet. Set the top half to the side.

Stir together the chicken, buffalo wing sauce, and 1 tablespoon of the ranch seasoning mix until well combined.

Spread the chicken mixture evenly over the bottom layer of rolls.

Top the chicken with the shredded mozzarella cheese, followed by the blue cheese crumbles. Be sure to evenly distribute the cheese over the chicken layer.

Place the reserved Hawaiian sweet roll tops onto the sliders and press down gently to secure.

Cover the buffalo chicken sliders with aluminum foil and bake for 10 minutes.

While the sliders are baking, stir together the melted butter and remaining 1 tablespoon ranch seasoning mix until well combined.

Remove the sliders from the oven and discard the aluminum foil. Brush the top of the sliders with the butter mixture and return to the oven uncovered for an additional 10-12 minutes or until the tops are golden brown and the cheese is melted.

Remove from the oven and allow the sliders to rest for 3-4 minutes before cutting and serving.