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Buffalo Chicken Stuffed Skulls
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Ingredients:
1 1/2 Cups Shredded Rotisserie Chicken
1/2 Cup Buffalo Sauce
1 Cup Shredded Mozzarella Cheese
1 Tube Store Bought Pizza Dough
Ranch or Blue Cheese Dressing, for dipping/serving
Directions:
Preheat oven to 375 degrees F. Spray your skull mold pan with cooking spray.
Combine the chicken and buffalo sauce in a mixing bowl, set aside.
Unroll the pizza dough and use a rolling pin to stretch out and roll into a thin layer. Cut into 12 even sized rectangles.
Place one rectangle of dough in each mold. Add a scoop of the buffalo chicken mixture and top with shredded mozzarella. Place one rectangle of dough on top of each and press the sides to completely seal. Press down slightly to form into the skull mold so it holds its shape.
Bake for 15-20 minutes or until the outside starts to turn golden brown and crispy.
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Ranch or Blue Cheese Dressing, for dipping/serving
Directions:
Preheat oven to 375 degrees F. Spray your skull mold pan with cooking spray.
Combine the chicken and buffalo sauce in a mixing bowl, set aside.
Unroll the pizza dough and use a rolling pin to stretch out and roll into a thin layer. Cut into 12 even sized rectangles.
Place one rectangle of dough in each mold. Add a scoop of the buffalo chicken mixture and top with shredded mozzarella. Place one rectangle of dough on top of each and press the sides to completely seal. Press down slightly to form into the skull mold so it holds its shape.
Bake for 15-20 minutes or until the outside starts to turn golden brown and crispy.
Serve immediately, while hot. Enjoy!
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