Dave found this recipe a few weeks ago. Abbey & I made them over the weekend for Pete’s college buddies who were in town. OH. MY. WORD!
Buffalo Chicken Muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 24-30 rolls
1 recipe Pizza Dough
1 onion, chopped
1 pound boneless, skinless chicken breast, cut into small pieces
2 tablespoons butter
1/2 cup favorite Buffalo Sauce (I used Ken’s)
2 cups fresh mozzarella
Sauté chopped onions in butter over medium heat. Once transparent, add chopped chicken. When chicken is done, add Buffalo Sauce and heat for 5 minutes. Remove from heat and set aside.
Preheat oven to 400. Prepare a baking sheet with parchment paper or non-stick spray, or, opt to use a prepared muffin tin.
Divide dough in half. Roll each half into a large rectangle roughly 1/4 inch in thickness.
Spread chicken and cheese evenly across each piece of rolled out dough. Starting from long side of dough, begin rolling the dough up like a cinnamon roll. Pinch ends when done. Slice into 1 1/2 to 2 inch rolls. Place on the baking sheet or in muffin tins. Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned. Serve and enjoy!
PS… I served with Blue Cheese & Ranch dressing. Great for dipping!