Buffalo Chicken Cheesy Bread Football
Recipe - Stillwater Wine & Spirits
Buffalo Chicken Cheesy Bread Football
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 can (13.8 oz) refrigerated pizza dough
4 oz cream cheese, softened
1 cup shredded rotisserie chicken
1/3 cup Buffalo wing sauce
1/3 cup blue cheese salad dressing
1 cup shredded Mozzarella cheese
1 roasted red pepper (from a jar), cut into 1/4-inch strips
Directions
- Preheat oven to 400°F. Press pizza dough into 12-inch circle on a piece of parchment paper, lightly dusting the dough with flour. Roll bottom edge of dough 2½ inches in toward center. Rotate parchment 180 degrees and roll bottom edge of dough (directly opposite first rolled side) 2½ inches toward center. Pinch together the ends of rolled sides to form a football shape that’s roughly 12 inches long and 7 inches across at its widest point. Transfer parchment with dough to a large, rimmed baking sheet.
- Unroll pizza dough on a piece of parchment paper. Beginning in the bottom middle of the dough, roll the dough inwards and towards the right side making a small ridge and coming to a point in the middle of the right side, leaving the middle open and flat. Pinch to form a point and fold excess dough over as you then start rolling and twisting from the middle right side and across the top long side of the dough. As you are rolling and twisting you are forming a football shape ending in the middle left side. Pinch and finish the football by rolling and twisting back from the bottom middle towards the right middle side. Tweak the shape by pinching the two ends into points and gently pressing and stretching the flat middle to ensure you have the football shape.
- In a medium bowl, combine the cream cheese, shredded chicken, Buffalo sauce, and salad dressing. Spread into the center of the dough football. Top with mozzarella.
- Bake for 15-20 minutes, until the crust is lightly browned, and cheese is melted. Use roasted red pepper strips to form football “strings” in the center.
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Preheat oven to 400°F. Press pizza dough into 12-inch circle on a piece of parchment paper, lightly dusting the dough with flour. Roll bottom edge of dough 2½ inches in toward center. Rotate parchment 180 degrees and roll bottom edge of dough (directly opposite first rolled side) 2½ inches toward center. Pinch together the ends of rolled sides to form a football shape that’s roughly 12 inches long and 7 inches across at its widest point. Transfer parchment with dough to a large, rimmed baking sheet.
- Unroll pizza dough on a piece of parchment paper. Beginning in the bottom middle of the dough, roll the dough inwards and towards the right side making a small ridge and coming to a point in the middle of the right side, leaving the middle open and flat. Pinch to form a point and fold excess dough over as you then start rolling and twisting from the middle right side and across the top long side of the dough. As you are rolling and twisting you are forming a football shape ending in the middle left side. Pinch and finish the football by rolling and twisting back from the bottom middle towards the right middle side. Tweak the shape by pinching the two ends into points and gently pressing and stretching the flat middle to ensure you have the football shape.
- In a medium bowl, combine the cream cheese, shredded chicken, Buffalo sauce, and salad dressing. Spread into the center of the dough football. Top with mozzarella.
- Bake for 15-20 minutes, until the crust is lightly browned, and cheese is melted. Use roasted red pepper strips to form football “strings” in the center.