1 lb boneless skinless chicken breast, cut into small pieces
2 tbsps butter
1/2 cup buffalo sauce (like franks red hot buffalo sauce)
2 cups shredded mozzarella
Instructions
Saute chopped onions in butter over medium heat.
Once transparent, add chopped chicken. When chicken
is done, add Buffalo Sauce and heat for 5 minutes.
Remove from heat and set aside.
Preheat oven to 400. Prepare a baking sheet with
parchment paper or non-stick spray, or, opt to use a
prepared muffin tin. (I used muffin tins)
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 on the baking sheet or in muffin
tins. Bake for 15-18 minutes, or until cheese is
bubbling and dough is lightly browned. Serve and
enjoy!
Originally Submitted
1/16/2014
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