A family friendly appetizer with one of our favorite game day dipping sauces—these Buttery Buffalo Chicken Cupcakes are a crowd pleaser. Shredded chicken tossed in our punchy Buttery Buffalo sauce is wrapped up in pre-made bread dough, making this an easy appetizer. Serve alongside your favorite ranch for a filling appetizer or snack.
Ingredients
1 lb Frozen Prepared Bread Dough (like Bridgford Brand)
1 lb Shredded Rotisserie Chicken
2 Cups Mozzarella Cheese, Shredded
1 Cup Ranch or Blue Cheese Dressing
½ Cup Green Onions, Chopped
FOR SERVING
Ranch or Blue Cheese Dressing
Instructions
Defrost frozen bread dough based on instructions.
Roll out bread dough on a lightly floured surface until dough is about ¼-inch thick.
Combine mozzarella, shredded chicken, green onions, and ranch or blue cheese dressing in a bowl and stir. Don’t overmix. You just want it combined evenly.
Spread mixture on dough, leaving about a 1-inch border along one of the long sides of the dough (this will allow you to seal the dough when you roll it up).
Drizzle the mixture with Kinder’s Buttery Buffalo Wing Sauce & Dip.
With the 1-inch area with no filling facing away from you, roll up the dough and then press lightly to seal. The dough should now be the shape of a neat log.
Prepare a muffin pan by spraying lightly with cooking spray. Using a sharp knife, cut the dough log into 1¼-inch slices. Place each slice into each well of the muffin pan. Once the pan is full, cover loosely with plastic wrap and allow to rest for 15 to 20 minutes.
While dough is resting, pre-heat oven to 350°F.
Remove plastic wrap and bake for 15 to 20 minutes or until the tops are golden brown.
Allow to rest for 10 minutes. Serve with additional Buttery Buffalo sauce and ranch or blue cheese dip.
