Buffalo Chicken Appetizer Cupcakes

  • Prep 25 min
  • Total 40 min
  • Servings 12

Ingredients

2
cups shredded cooked chicken breast
2
tablespoons dry ranch dressing mix (from 1-oz package)
3/4
cup Frank's™ RedHot™ Original cayenne pepper sauce
1
container (8 oz) whipped cream cheese spread
1
container (6 oz) Greek Fat Free plain yogurt
1
can Pillsbury™ refrigerated thin pizza crust
1
cup shredded mozzarella cheese (4 oz)

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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!

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
490mg
21%
Potassium
135mg
4%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
3g
Protein
14g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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