01 -
Combine the shredded rotisserie chicken with 1/4 cup of the buffalo wing sauce in a bowl and toss until evenly coated. Allow it to rest for 5 minutes to absorb flavors.
02 -
Mix the ranch dressing with the remaining 1/4 cup buffalo wing sauce until smooth and set aside.
03 -
Lightly flour your work surface and roll out the pizza dough into a rectangle approximately 12 by 15 inches. If the dough resists, allow it to rest for 5 minutes and continue rolling.
04 -
Spread the ranch-buffalo sauce evenly over the dough, leaving a one-inch border along the edges. Distribute the buffalo chicken mixture evenly on top, then sprinkle the mozzarella and sharp cheddar cheese across the filling.
05 -
Beginning at one long edge, tightly roll the dough over the filling to form a log. Pinch the seam and ends closed securely to contain the filling during baking.
06 -
Place the roll seam-side down on a greased or parchment-lined baking sheet. Optionally brush the exterior with olive oil. Bake in a preheated oven at 425°F for 30 minutes, or until golden brown and the crust sounds hollow when tapped.
07 -
Let the bake rest for at least 5 minutes to allow the filling to set. Cut into slices using a sharp serrated knife, slicing gently for clean portions.