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Buffalo Chicken Appetizer Cupcakes

Buffalo Chicken Appetizer Cupcakes
  • Prep 25 min
  • Total 40 min
  • Ingredients 7
  • Servings 12
These savory cupcakes bring a whole lot of Buffalo-ranch flavor to snacktime. Customize to make them as mild or spicy as your picky eaters prefer, and watch how fast they disappear!
By Jessica Walker
Updated March 3, 2020

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) Greek Fat Free plain yogurt
  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 1 cup shredded mozzarella cheese (4 oz)

Steps

  • 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.

  • Not a big fan of heat? Cut back on the amount of hot sauce added to the chicken mixture.
  • This is a great recipe for using leftover deli rotisserie chicken!
  • Swap the Greek yogurt for sour cream, if desired.

No nutrition information available for this recipe
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