• Author: Tonja Engen



  • 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


  1. Turn Slow cooker on high. Add chicken, Franks hot sauce, butter and salt and pepper. Cook on high 3-4 hours.
  2. Shred chicken and set aside.
  3. Preheat oven to 400. Prepare a baking sheet with non-stick spray, or use a muffin tin. (I used muffin tins)
  4. Roll out pizza dough to ¼ inch in thickness.
  5. 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.
  6. Place on a baking sheet or in muffin tins. Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned.
  7. Chop celery and mix all ingredients together. Serve on top of pinwheels.