Buffalo Chicken Appetizer Cupcakes

 

2

cups shredded cooked chicken breast

2

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

3/4

cup cayenne pepper hot sauce

1

container (8 oz) whipped cream cheese spread

1

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

1

can Pillsbury® refrigerated thin pizza crust

1

cup shredded mozzarella cheese (4 oz)

• 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2 In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside.
• 3 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.
• 4 Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup.
• 5 Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately.