Cheesy Ranch Stuffed Buffalo Chicken Pizza Puffs
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Ingredients
- 1 Best Pizza Dough ball(16 ounces)
- 12 Stuffed Buffalo Chicken Meatballs with cheesy ranch centers
- 6 slices sharp cheddar, cut into quarters (or Jalapeno cheese if you want it hot!)
- 3 tablespoon melted butter
- 1–2 tablespoon Frank’s Red Hot Sauce (depends on your heat level) or XTRA HOT Cayenne Pepper Sauce
- 1 cup shredded cheddar
Instructions
- Preheat oven to 425F.
- Lightly spray a 9×13” metal pan and then line with parchment (leaving a 1” overhang).
- Spray the parchment paper and set the pan aside.
- Divide the dough into 12 pieces and flatten out each piece on a lightly floured board to a 4” round circle.
- Place 1/4 piece of cheese on the dough followed by a meatball then one additional piece of cheese.
- Place in the center of the dough and gently pull up the edges to form a purse.
- Gently pinch the ends together and tuck into itself until tightly sealed.
- Place seam side down in the pan.
- Repeat until all the dough is used up – you’ll place the dough balls side by side. It’s okay that they touch barely but don’t overcrowd as they will expand.
- In a bowl mix together the Frank’s and melted butter.
- Using a pastry brush, brush the tops with the hot sauce mixture.
- Bake for 20 minutes.
- Remove from oven and sprinkle with cheddar cheese.
- Bake for an additional 1-2 minutes or until the cheese is melted.
- Serve with ranch or bleu cheese dressing and a side of celery.