These little Buffalo Wing Bites pack quite a punch and are good on a 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 finger food 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. They really do mean hot. But it works great with the cool ranch dressing dip! Use whatever hotness is your preference.
The combination of Monterrey Jack, blue cheese, and Parmesan is savory and delicious. The blue cheese is optional, but I highly recommend it.
You can use your own pizza dough recipe, but it’s a lot easier to grab some of the little dough boy’s crust. These Buffalo Wing Bites are really fairly easy to make. Messy, but easy and very tasty!
- 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.
I use parchment paper instead of greasing the baking sheets - easier and less cleanup.
I use 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.
Nutrition Information:Yield: 20 Serving Size: 1 puff
Amount Per Serving: Calories: 218Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 26mgSodium: 337mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 6g
Nutrition Values are Approximate