Description
Caden made a delicious, easy appetizer the other day: Buffalo Chicken Mini-Pizzas. Dipped in ranch (or bleu cheese, which we don’t love around here), they are gone in no time!
Ingredients
- 10 whole Rhodes Dinner Rolls
- 1 pound Diced Chicken Breast
- 1 Tablespoon Olive Oil
- 1 Tablespoon Cayenne Pepper
- 1 Tablespoon Paprika
- 2 Tablespoons Melted Butter
- ½ cups Hot Sauce
- ½ cups Ranch Or Bleu Cheese Dressing
- 2 cups Grated Mozerella Cheese
Preparation
Thaw the frozen rolls, spread them into 5-inch circles and place on a sprayed sheet pan. Cover with plastic wrap and let rise until doubled in size.
Heat oven to 400ºF.
Cook the chicken in a pan, drizzled with olive oil. Sprinkle the chicken with cayenne pepper and paprika. In a bowl, combine the melted butter and the hot sauce. Pour on top of the cooked chicken.
When the dough has risen, spread either ranch or bleu cheese dressing on top of each circle. Top with chicken and a handful of cheese. Bake for about 10 to 15 minutes.
Serve with a side of dressing for dipping! Don’t reheat in the microwave, or they get soggy.
