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.
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