These little buffalo buns pack quite a punch and would be good on a holiday party buffet. I’m always on the lookout for appetizers, but most of the good ones need to be served warm and when they sit on a table at a party, appetizers aren’t warm any more! These are good warm or room temperature and are small enough (about 1 1/2 to 2″ round) to be the perfect-sized fingerfood without being a mess. I always use Frank’s wing sauce when making anything “buffalo” and mistakenly picked up the HOT version when making these. It really means hot!….but it worked with the cool ranch dressing dip.
- 2 tbsp grated Parmesan cheese
- 1 envelope ranch salad dressing mix , divided
- 1 C mayonnaise
- 1/2 C 2% milk
- 1 C sour cream
- 1/4 C crumbled blue cheese , optional
- 1 1/4 C finely chopped cooked chicken
- 1 1/4 C (5 oz.) shredded cheddar-Monterrey Jack cheese
- 1/4 C Buffalo wing sauce
- 1 tube (13.8 oz) refrigerated pizza crust
- 1 tbsp butter , melted
Preheat oven to 400 degrees. In a small bowl, combine Parmesan cheese and 1 tsp. dressing mix; set aside. In another bowl, mix mayonnaise, milk, sour cream, and remaining dressing mix. If desired, stir in blue cheese. Refrigerate until serving.
In a large bowl, mix chicken, cheddar-Monterey Jack cheese and wing sauce. On a lightly floured surface, unroll pizza crust dough and pat into a 14x12" rectangle. Cut into 20 squares.
Place 1 rounded tbsp. chicken mixture on the center of each square. Pull corners together to enclose filling; pinch to seal. Place 1" apart on greased baking sheets, seam side down. Brush tops with butter; sprinkle with Parmesan cheese mixture.
Bake 15-17 minutes or until golden brown. Serve with dressing.
Tips and Stuff: I used parchment paper instead of greasing the baking sheets - easier and less cleanup. I used my pizza cutter to cut the squares quickly and perfectly square. It's a bit messy making the puffs, but if you pull up each corner of the square and hold the corners while gently pulling up the sides, it works very well.