Buffalo Chicken Appetizer Cupcakes

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Blogger Jessica Walker from Lil Miss Bossy shares a tasty appetizer recipe that combines buffalo chicken flavor in a not-so-traditional cupcake!

Prep Time

Minutes

Total Time

Minutes

Makes

appetizer

cups shredded cooked chicken breast

tablespoons dry ranch dressing mix (from 1-oz package)

3/4

cup cayenne pepper hot sauce

container (8 oz) whipped cream cheese spread

container (6 oz) Yoplait® Greek Fat Free plain yogurt

can Pillsbury® refrigerated thin pizza crust

cup shredded mozzarella cheese (4 oz)

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside.
Unroll dough into large rectangle. Cut dough into 12 equal squares. Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups.
Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup.
Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately.

Makes 12 appetizer cupcakes

Depending on how hot you like buffalo chicken flavors, you can cut back or add more of the hot sauce.

This is a great recipe to use leftover deli rotisserie chicken!

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.