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buffalo chicken appetizer cupcakes

★★★★★ 4
a recipe by
Cassie *
Somewhere, PA

I have not tried these yet, but I thought they would be a great finger food for the Superbowl. So, thought I'd share them with you.. Recipe and picture from my Betty Crocker magazine.

★★★★★ 4
serves 12
prep time 25 Min
cook time 15 Min
method Bake

Ingredients For buffalo chicken appetizer cupcakes

  • 2 c
    shredded cooked chicken breast ( i will use rotissere chicken )
  • 2 Tbsp
    dry ranch dressing mix (from 1-oz package)
  • 3/4 c
    cayenne pepper hot sauce
  • 1
    container (8 oz) whipped cream cheese spread
  • 1
    container (6 oz) yoplait® greek fat free plain yogurt
  • 1
    can pillsbury® refrigerated thin pizza crust
  • 1 c
    shredded mozzarella cheese (4 oz)

How To Make buffalo chicken appetizer cupcakes

  • 1
    Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2
    In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside.
  • 3
    Unroll dough into large rectangle. Cut dough into 12 equal squares. Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups.
  • 4
    Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup.
  • 5
    Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately. ** Note - Depending on how hot you like buffalo chicken flavors, you can cut back or add more of the hot sauce.

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