The Buffalo wing fans in my family were happy to taste test when I invented these snacks. We love them anytime.
—JASEY MCBURNETT ROCK SPRINGS, WY
PREP: 25 MIN. • BAKE: 15 MIN. • MAKES: 2 DOZEN (2 CUPS DRESSING)
2 tablespoons grated Parmesan cheese
1 envelope ranch salad dressing mix, divided
1 cup mayonnaise
1 cup 2% milk
1/4 cup crumbled blue cheese, optional
1 1/4 cups finely chopped cooked chicken breast
1 1/4 cups shredded cheddar-Monterey Jack cheese
1/4 cup Buffalo wing sauce
1 tube (13.8 ounces) refrigerated pizza crust
2 tablespoons butter, melted
1. Preheat the oven to 400°. In a small bowl, combine the Parmesan cheese and 1 teaspoon of dressing mix. In another bowl, mix the mayonnaise, milk and remaining dressing mix. If desired, stir in the blue cheese. Refrigerate until serving.
2. In a large bowl, mix the chicken, cheddar-Monterey Jack cheese and wing sauce. Using a lightly floured surface, unroll the pizza crust dough and pat into a 14x12-in. rectangle. Cut into 24 squares.
3. Place 1 rounded tablespoon of the chicken mixture on the center of each square. Pull the corners together to enclose the filling; pinch to seal. Place 1 in. apart on greased baking sheets, seam side down. Brush the tops with butter; sprinkle with the Parmesan cheese mixture.
4. Bake 15-17 minutes or until golden brown. Serve with dressing.