[/caption]Here's a delicious new twist on an old favorite. Buffalo chicken puffs. These are so addictive! I made lot of appetizers a few weeks ago for a party, and due to very limited space, I had to think of ways to condense. Instead of having a dip and then something to dip with, I turned all my dips into puffs and they were a huge hit! These were so easy and I think I'll be making these as a new standard. First, just roll out a can of Pillsbury refrigerated pizza crust and cut into 24 squares. Fill with little scoops of buffalo chicken mixture, and make each one into a little pouch by pinching all four corners together and put the pinched part down into mini muffin tins coated in pam no-stick spray. Bake for 10-12 minutes at 425 degrees.
Filling:
1 can chicken breast, shredded
4-5 Tablespoons Hidden Valley ranch dressing
2-3 Tablespoons Frank's Red Hot
1/2 block cream cheese
approx 1 cup shredded cheddar cheese
[caption id="attachment_543" align="aligncenter" width="300" caption="Out of the oven"]
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