Instructions

• Preheat your oven to 375°F to get it hot for crisping the phyllo rolls after pressure cooking.
• In a big bowl, mix mayo, milk, sour cream, bleu cheese, cream cheese, buffalo sauce, green onions, and shredded chicken until combined and seasoning with salt and pepper.
  ⅓ cup whole milk, ⅓ cup sour cream, ⅓ cup bleu cheese, 4 ounces cream cheese, ¼ cup buffalo sauce, 3 tablespoons green onion, 2 cups cooked chicken, salt and pepper
• Lay one sheet of phyllo dough flat on a clean surface and brush lightly with melted butter. Add another sheet on top and brush again to make buttery layers.
  15 sheets phyllo dough, 5 tablespoons butter
• Cut the layered phyllo sheets into thirds lengthwise to create strips for rolling.
  15 sheets phyllo dough
• Place a spoonful of the chicken mixture on the edge of each strip, roll up tight, folding edges to prevent filling escape.
  2 cups cooked chicken
• Arrange rolls seam side down on a parchment-lined baking sheet to avoid sticking, then brush more melted butter over the tops for a golden crisp.
  5 tablespoons butter
• Bake rolls for 15 to 20 minutes until golden brown and crispy.
• Let rolls cool slightly before serving to allow filling to settle and avoid burning your mouth.
• Sprinkle bleu cheese crumbles on top of rolls before serving for extra flavor.
  ½ cup bleu cheese crumbles
• Enjoy crispy, creamy, spicy Buffalo Chicken Phyllo Rolls fresh from the oven.