Buffalo Chicken Appetizer Cupcakes

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

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Servings 12

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ingredients 7
Prep Time 25 min
Total Time 40 min

Ingredients

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)

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Directions

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.

EXPERT TIPS

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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!

Nutrition Information

Review & Comments

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KaliAvrilErin

report Posted Aug. 11, 2012 10:52 AM

I really enjoyed this recipe but it was a little too sweet with the yogert. Next time I'll substitute sour cream for the yogert. I will definitely be sharing this with all my friends.