Cheesy Buffalo Chicken Skulls



- Ready In:
- 55mins
- Ingredients:
- 14
- Yields:
-
6 skulls
- Serves:
- 6
ingredients
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 celery ribs, diced
- 1 large carrot, peeled and diced
- 2 rotisserie chicken breasts, shredded
- 3⁄4 cup buffalo wing sauce
- 3⁄4 cup shredded cheddar cheese
- 3⁄4 cup shredded monterey jack cheese
- 1 (13 7/8 ounce) can pizza dough
- 1⁄4 cup crumbled blue cheese
- 1 cup carrot sticks
- 1 cup celery rib
- 1⁄2 cup ranch dressing or 1/2 cup blue cheese dressing, for dipping
directions
- Preheat oven to 400 degrees.
- In a large skillet over medium heat, melt the butter. Add in the onion, garlic, celery and carrots and cook until softened, about 6 to 8 minutes. Add the shredded chicken and buffalo wing sauce and stir to coat.
- In a medium bowl, combine the cheddar and monterey jack cheeses. Unroll the pizza dough placing the long edge closest to you. Cut into six equal strips.
- Working one at a time, lay dough into skull cavities and press gently into the bottom and half way up the sides. Fill with the chicken mixture, shredded cheeses and a spoonful of blue cheese crumbles. Fold dough over filling and pinch edges together to seal.
- Bake for 18 minutes, remove from molds and place on a platter. Serve with carrot sticks, celery sticks and blue cheese dressing for dipping.
- Buy Now: Skull Pan - $30.06.
- https://amzn.to/2A3hHYJ.
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Reviews
RECIPE SUBMITTED BY
Jonathan Melendez
North Hollywood, California
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.