Buffalo Chicken Appetizer Cupcakes

  • Prep 25 min
  • Total 40 min
  • Ingredients 7
  • Servings 12
Buffalo Chicken Appetizer Cupcakes

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 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

  • Did you know? Pillsbury has a gluten free pizza dough.
  • 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

No nutrition information available for this recipe

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