BUFFALO CHICKEN MUFFINS

BUFFALO CHICKEN MUFFINS
Yield: 24-30 Muffins

1 recipe of your favorite PIZZA dough or cheat and use a can of Pillsbury Pizza dough
1 bunch green onions, sliced thin
1 pound ROTISSERIE chicken pieces
2 tablespoons butter
1/2 cup Frank’s Original Hot Sauce
2 cups fresh mozzarella

Instructions
  • Saute chopped onions in butter over medium heat. Once transparent, add chopped chicken to heat through.
  • Add Buffalo Sauce and heat for 5 minutes. Remove from heat and set aside.
  • Preheat oven to 400 degrees. 
  •  Prepare muffin tins with non-stick spray or line with muffin papers.
  • Divide dough in half. Roll each half into a large rectangle roughly 1/4 inch in thickness.
  • Spread chicken and cheese evenly across each piece of rolled out dough. 
  • Starting from long side of dough, begin rolling the dough up like a cinnamon roll. Pinch ends when done. 
  • Slice into 1 1/2 to 2 inch rolls. 
  • Place in muffin tins. 
  • Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned. 
  • Serve and enjoy!

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