Buffalo Chicken Cups



Mini Pizza Pockets

Pre-made pizza dough- store bought or your favorite crust recipe
½ cup of pizza sauce (plus extra for serving)
½ cup of ricotta cheese
½ cup of mozzarella cheese
¼ cup pepperoni, chopped
**Any of your favorite pizza toppings
Preheat oven to 400 degrees
Separate dough into 8 tennis ball sized mounds (making more or less depending on how much pizza dough you have).
Roll each mound out flat until it’s about ¼ of an inch thick. Top one side of the dough with 1 tbsp pizza sauce, 1 tbsp ricotta, 1 tbsp mozzarella, and a sprinkle of pepperoni
Fold the dough over and crease to seal it, cut a slit into the top of the dough to allow air to escape
Place on a greased baking sheet and bake for 10 minutes- or until the tops are a golden brown
Serve with extra pizza sauce or marinara for dipping!


Buffalo Chicken Cups

12 oz of cooked chicken, diced
3 oz of blue cheese, crumbled
¼ cup of wing sauce (mild or hot, according to taste)
½ cup of cream cheese, softened
24 wonton wrappers (found in the refrigerated section of your store)
Cupcake Pan
Preheat oven to 400 degrees
Place chicken and blue cheese in a bowl and set aside. In a separate bowl mix together the softened cream cheese and hot wing sauce. Pour the chicken and blue cheese into this bowl and mix well
Place one wonton wrapper in each cupcake opening- press down
Fill each wrapper ¾ of the way with the chicken mixture, top with more crumbled blue cheese if you wish
Bake for 10 minutes, or until the wrappers are golden brown
Cook’s Note: This can also be made with phyllo dough cut into squares or tortillas if you can’t find wonton wrappers

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