Halloween Buffalo Chicken Dip


  • 1 Rotisserie Chicken, shredded (2 cups)
  • 2 Pillsbury Classic Refrigerated Pizza Dough
  • 4 ounce block of Cheddar Cheese, cubed
  • 1 Egg White
  • 8 ounces Cream Cheese
  • 1/2 Cup Buffalo Chicken Sauce
  • 1/2 Cup Ranch Dressing
  • 2/3 Cup Shredded Cheddar Cheese

Preheat the oven to 400 degrees. Unroll the pizza dough, and cut out three triangles for the jack o’lantern eyes & nose, and one tooth-grin. Place them on a baking sheet lined with parchment paper. In a small bowl, whisk together the egg white and water to create an egg wash – brush the dough with the wash (this will help brown the dough). Bake for 12-15 minutes, or until the dough is browned and cooked through. Set aside.

With the remaining dough, cut them into 2×2 rectangles. Cut the cheddar cheese into small blocks and wrap each piece of cheese with the dough. Pinch all the corners and roll into a ball, ensuring the cheese is completely enclosed. Butter an oven-safe skillet, and place the cheesy dough balls around the edge of the skillet. Brush all the dough balls with the egg wash.

In a big bowl, mix together the cream cheese, buffalo sauce, ranch dressing, shredded cheddar cheese, and chicken. Season with salt & pepper.

Scoop the buffalo chicken into the center of the skillet, pushing it up against the sides of the cheesy dough balls. Bake for about 30 minutes, or until the dough is browned and the chicken is hot. Remove from the oven and place the jack o’lantern face onto the buffalo chicken. Optional: coat all the dough with melted butter.  Serve hot.


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