Buffalo Chicken Appetizer Cupcakes

(4)
  4 reviews
  • 25|min prep time
  • 40|min total time
  • 7 ingredients
  • 12 servings

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) Greek Fat Free plain yogurt
1
can Pillsbury™ refrigerated thin pizza crust
1
cup shredded mozzarella cheese (4 oz)

Directions

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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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