CHEESY BUFFALO CHICKEN SKULLS Recipe






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CHEESY BUFFALO CHICKEN SKULLS

Name: Jennifer Miller
Base: Andrews AFB
Recipe: 2 tablespoons butter 1 medium yellow onion, diced 2 garlic cloves, minced 2 celery ribs, diced 1 large carrot, peeled and diced 2 rotisserie chicken breasts, shredded 3⁄4 cup buffalo wing sauce 3⁄4 cup shredded cheddar cheese 3⁄4 cup shredded monterey jack cheese 1 (13 7/8 ounce) can pizza dough 1⁄4 cup crumbled blue cheese 1 cup carrot sticks 1 cup celery rib 1⁄2 cup ranch dressing or 1⁄2 cup blue cheese dressing, for dipping Preheat oven to 400 degrees. In a large skillet over medium heat, melt the butter. Add in the onion, garlic, celery and carrots and cook until softened, about 6 to 8 minutes. Add the shredded chicken and buffalo wing sauce and stir to coat. In a medium bowl, combine the cheddar and monterey jack cheeses. Unroll the pizza dough placing the long edge closest to you. Cut into six equal strips. Working one at a time, lay dough into skull cavities and press gently into the bottom and half way up the sides. Fill with the chicken mixture, shredded cheeses and a spoonful of blue cheese crumbles. Fold dough over filling and pinch edges together to seal. Bake for 18 minutes, remove from molds and place on a platter. Serve with carrot sticks, celery sticks and blue cheese dressing for dipping.