Preheat oven to 375 degrees Fahrenheit.

In a bowl, mix together the buffalo sauce by whisking together the hot sauce, melted butter, honey, bourbon, truffle oil, garlic powder, onion powder, and smoked paprika.

Next, combine the softened cream cheese, and chicken. Gently fold in the buffalo sauce and chopped herbs until combined.

Next, unroll one of your thawed puff pastry sheets onto a lightly floured surface. Place half of your buffalo chicken mixture onto the pastry dough center and spread out evenly. Be sure to leave some space around the edges to seal them later.

Sprinkle one cup of the Monterey Jack cheese over the buffalo chicken mixture.

Starting on the long edge, roll the dough into a log. Trim off the excess dough on the ends.

Repeat this process with your second puff pastry sheet, remaining buffalo chicken mixture and cheese. Wrap both logs tightly with plastic wrap and place in the freezer for 10 – 15 minutes.

After the logs have chilled, remove them from the plastic wrap. Using a serrated knife, cut each log into ½ inch-wide slices. Place each slice onto a parchment lined baking sheet. Bake for 16-18 minutes, until the puff pastry is golden brown.

Let cool the roll ups cool slightly and serve. Garnish with additional herbs and bleu cheese dressing, if desired.