Name: BUFFALO CHICKEN PINWHEELS
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:; ½ cup mayonnaise; ½ cup ranch dressing; 3 stalks celery, finely chopped; ½ cup blue cheese crumbles

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:
½ cup mayonnaise
½ cup ranch dressing
3 stalks celery, finely chopped
½ cup blue cheese crumbles

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Instructions

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 ¼ 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 1½ 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.