It’s short and sweet this week because I wanted you to have this for Super Bowl Sunday.

Wow your football friends with this new Buffalo Chicken App. These pinwheels are just one more reason why I love Franks. They are rolled and baked in pizza dough with mozzarella and served with a crunchy celery/blue cheese sauce.

If you want additional Franks recipes for game day check out Tonjastable.com or go on facebook under Tonja’s Table and you’ll fine more there.

Enjoy the game!

Super Bowl Sunday—Give Me Some Franks

Author: Tonja Engen

Scale

Ingredients

For the Buffalo Chicken:
1 recipe Pizza Dough (I buy mine at Trader Joes)
1 pound boneless, skinless chicken breasts
2 tablespoons butter
1 cup Franks Hot sauce
Salt and pepper to taste
2 cups fresh mozzarella
For the Celery Blue Cheese Dip:
1/2 cup mayonnaise
1/2 cup ranch dressing
3 stalks celery, finely chopped
1/2 cup blue cheese crumbles

Instructions

Directions:
Turn Slow cooker on high. Add chicken, Franks hot sauce, butter and salt and pepper. Cook on high 3-4 hours.
Shred chicken and set aside.
Preheat oven to 400. Prepare a baking sheet with non-stick spray, or use a muffin tin. (I used muffin tins)
Roll out pizza dough to 1/4 inch in thickness.
Spread chicken and cheese evenly across dough. Starting from long side of dough, begin rolling it up like a cinnamon roll. Pinch ends when done. Slice into 1 1/2 inch rolls.
Place on a baking sheet or in muffin tins. Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned.
Chop celery and mix all ingredients together. Serve on top of pinwheels.