Buffalo Chicken Dip Football Breadsticks
Buffalo chicken and football go together like peanut butter and jelly. So we're taking things a bit further with this buffalo chicken breadstick recipe. What is it exactly? it's pizza crust twirled with Frank's® RedHot sauce buffalo chicken dip - need we elaborate? (Oh, but we will.) Cheesy, bready, and loaded with the kicked-up flavor and heat of Frank's® RedHot Original Cayenne Pepper Sauce, this easy-to-make appetizer is going to be a hit long after football season is gone.
McCormick
McCormick
Recipe - The Fairway Market Corporate
Buffalo Chicken Dip Football Breadsticks
Prep Time30 Minutes
Servings16
Cook Time25 Minutes
Ingredients
1 package (8 ounces) cream cheese softened
1/2 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce
1/2 cup ranch dressing
1/2 cup crumbled blue cheese
1/2 cup grated Parmesan cheese (optional)
2 cups shredded cooked chicken or rotisserie chicken
1 cup shredded mozzarella cheese
2 cans (13.8 ounces each) refrigerated pizza crust dough
2 tablespoons melted butter
3 sticks mozzarella string cheese (optional)
Directions
- PREHEAT oven to 400°F. Mix cream cheese, RedHot® Sauce, ranch dressing, blue cheese crumbles and Parmesan in large bowl until well blended. Stir in shredded chicken. Set aside.
- LINE 15x10x1-inch pan with parchment paper. Sprinkle lightly with flour; set aside. Unroll each pizza crust onto lightly floured surface. Stretch each crust into large rectangle. Trim ends to create 2 large football shapes. Place 1 football on prepared pan, reshaping and stretching, as needed.
- SPOON buffalo chicken dip evenly over dough on pan, leaving about 1/2-inch border around edges. Sprinkle evenly with mozzarella cheese. Carefully place second football shaped dough over top, pressing edges to seal.
- USE a pizza cutter or sharp knife to make 10 cuts down each side, working from center of football to edge, leaving about 1 inch intact down the center of the football. Pinch end of each section and twist 2 times to create twisted breadsticks. Brush with melted butter.
- BAKE 20 to 25 minutes or until golden brown. Meanwhile, cut one string cheese stick in half lengthwise into 2 strips to create stripes at ends of football shape. Cut a second cheese stick in half lengthwise, then cut each half into 5 sections for the laces. Cut remaining cheese stick in half lengthwise for center lace. Arrange string cheese on top of the football. Return to warm oven for about 3 minutes to set, if desired, before serving.
30 minutes
Prep Time
25 minutes
Cook Time
16
Servings
Directions
- PREHEAT oven to 400°F. Mix cream cheese, RedHot® Sauce, ranch dressing, blue cheese crumbles and Parmesan in large bowl until well blended. Stir in shredded chicken. Set aside.
- LINE 15x10x1-inch pan with parchment paper. Sprinkle lightly with flour; set aside. Unroll each pizza crust onto lightly floured surface. Stretch each crust into large rectangle. Trim ends to create 2 large football shapes. Place 1 football on prepared pan, reshaping and stretching, as needed.
- SPOON buffalo chicken dip evenly over dough on pan, leaving about 1/2-inch border around edges. Sprinkle evenly with mozzarella cheese. Carefully place second football shaped dough over top, pressing edges to seal.
- USE a pizza cutter or sharp knife to make 10 cuts down each side, working from center of football to edge, leaving about 1 inch intact down the center of the football. Pinch end of each section and twist 2 times to create twisted breadsticks. Brush with melted butter.
- BAKE 20 to 25 minutes or until golden brown. Meanwhile, cut one string cheese stick in half lengthwise into 2 strips to create stripes at ends of football shape. Cut a second cheese stick in half lengthwise, then cut each half into 5 sections for the laces. Cut remaining cheese stick in half lengthwise for center lace. Arrange string cheese on top of the football. Return to warm oven for about 3 minutes to set, if desired, before serving.