40 minutes from oven to platter, our spicy Buffalo Chicken cupcakes are made from Pillsbury thin pizza crust filled with shredded chicken, cayenne hot sauce, ranch dressing mix, cream cheese and yogurt.
cups shredded cooked chicken breast
tablespoons dry ranch dressing mix (from 1-oz package)
cup Frank's™ RedHot™ Original cayenne pepper sauce
container (8 oz) whipped cream cheese spread
container (6 oz) 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.
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 PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
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