Happy Thursday!! As I’ve shouted a few hundred times…It’s football season! I absolutely love this time of year – the cool nights, the crisp easy-to-breathe air, and…the football fare.
Now, I could inundate you with the standard tailgating foods each week – you know – the salsa. The potato salad. The brownies and standard Jell-O shots. But I love all of you too much to do that to you. You deserve something a little different. Something awesome. So, for the next few weeks I’ll be transforming the ho-hum overdone tailgating staples into crowd friendly foods you’d be happy to serve just about anywhere. I’m calling it The Twisted Tailgate Series. Cheesy? Maybe. But that’s neither here nor there.
So let’s get started!
First up…The Classic Chicken Wing. How many football partied have you been to where wings weren’t on the menu? Not many, if any I bet. Served up with a little coleslaw, some celery sticks, and ranch or blue cheese? Deee-lish. (Me, I’m a ranch girl – you can have that nasty old blue cheese. Gross.) But while it’s a delicious food (with a built in handle), there is certainly room for improvement.
Remember those paper footballs you used to make in grade school? Well, they are just like that. Except instead of being made of notebook paper and spit, these bad boys are made of phyllo dough and butter. It was a toss up, which to use, but I went with the butter option.
I stuffed these sheets of phyllo with buffalo chicken and a broccoli slaw, rolled them up, and baked them off. Results?
Oh. My. God.
I really couldn’t get enough of them. The flavor was incredible with all of that butter and tasty chicken, the pockets were crispy, and they just looked amazing. Not messy to eat in the least (great for a tailgate), super easy to prepare, and were just as good reheated as they were the minute I took them out of the oven the first time. I’ll be making these time and again.
What do you think? Winner winner chicken dinner?
You KNOW what I think!
Buffalo Chicken and Broccoli Slaw Footballs
- 1/2 pack Athens Phyllo Dough Sheets
- 1 Store Bought Rotisserie Chicken, picked & chopped
- 1/2 (roughly) cup favorite buffalo wing sauce
- 1 bag Broccoli Slaw, chopped a bit
- 1/2 cup Mayonnaise
- 1 stick butter, melted
- Preheat oven to 400.
Combine buffalo sauce and chicken in mixing bowl. Set aside. In a separate bowl, combine mayonnaise and broccoli slaw. Use more or less mayo and buffalo win sauce as you see fit.
Prepare a sheet pan with parchment paper. Set aside.
Flatten one sheet of phyllo dough, and brush with melted butter. Place another layer of dough on top of the first piece, brush with butter. Repeat with a third layer. (If desired, you can do 4 layers, but we chose to do 3 and got great results.)
Using a sharp knife, divide the prepared phyllo sheets into 3 even strips, roughly 2-3 inches wide and 10-12 inches in length, depending on phyllo brand. Place a large spoonful of buffalo chicken filling at the bottom end of each strip. Top that with a bit of the slaw. Fold over, like making a paper football, triangular shaped, until you reach the end of the strip. Place on prepared baking sheet and brush with a bit more butter. Repeat process until all filling or phyllo sheets are used up. Refrigerate until ready to use, or, bake right away.
When ready to bake, place in oven for 18-20 minutes, or until golden brown. Serve with celery sticks, ranch and/or blue cheese. Enjoy!
Do you have a tailgating staple? Something you always have, but needs a little pick-me-up? Tell me! I’d love the chance to transform it into something a different. Help a girl out?!
Have a great day!