Cheesy Buffalo Chicken Skulls

READY IN: 55mins
YIELD: 6 skulls




  • 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.
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