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Super Bowl Sunday—Give Me Some Franks

  • Author: Tonja Engen

Ingredients

Scale
  • 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

  1. Directions:
  2. Turn Slow cooker on high. Add chicken, Franks hot sauce, butter and salt and pepper. Cook on high 3-4 hours.
  3. Shred chicken and set aside.
  4. Preheat oven to 400. Prepare a baking sheet with non-stick spray, or use a muffin tin. (I used muffin tins)
  5. Roll out pizza dough to 1/4 inch in thickness.
  6. 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.
  7. Place on a baking sheet or in muffin tins. Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned.
  8. Chop celery and mix all ingredients together. Serve on top of pinwheels.