buffalo chicken appetizer cupcakes
(4 ratings)
I have not tried these yet, but I thought they would be a great finger food for the Superbowl. So, thought I'd share them with you.. Recipe and picture from my Betty Crocker magazine.
(4 ratings)
yield
12 serving(s)
prep time
25 Min
cook time
15 Min
method
Bake
Ingredients For buffalo chicken appetizer cupcakes
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2 cshredded cooked chicken breast ( i will use rotissere chicken )
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2 Tbspdry ranch dressing mix (from 1-oz package)
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3/4 ccayenne pepper hot sauce
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1container (8 oz) whipped cream cheese spread
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1container (6 oz) yoplait® greek fat free plain yogurt
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1can pillsbury® refrigerated thin pizza crust
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1 cshredded mozzarella cheese (4 oz)
How To Make buffalo chicken appetizer cupcakes
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1Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
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2In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside.
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3Unroll 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.
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4Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup.
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5Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately. ** Note - Depending on how hot you like buffalo chicken flavors, you can cut back or add more of the hot sauce.
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