Mini Buffalo Chicken Bisquick Pizzas Recipes

MINI BUFFALO CHICKEN PIZZAS

Steps:

• Preheat oven to 350. In a baking dish, add your chicken breast, a splash of olive oil and salt and pepper. Cook for 30 minutes or until done. Once done, shred your chicken. Add 4 tbsp of hot sauce and 1 tbsp of melted butter. Mix until combined.
• In a small bowl, mix 1/4 cup of pizza sauce with 3 tbsp of hot sauce, oregano and garlic powder. In another small bowl, mix your mayo, milk and spices together to make your homemade ranch.
• Spread the sauce evenly on your pizza crusts. Drizzle a bit of ranch on top of the sauce. Add a layer of mozzarella cheese. Distribute your buffalo chicken evenly on top of the pizzas. Finish with an extra layer of cheese.
• Bake your pizzas according to the crust package instructions. I baked mine for 10 minutes or until the cheese gets golden and bubbly.
• Top with additional ranch, hot sauce and chopped green onions. Enjoy!

MINI BUFFALO CHICKEN BISQUICK® PIZZAS

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray.
• In medium bowl, stir together Bisquick® mix, hot water and oil until a dough forms. Turn dough out onto work surface (dough may be crumbly). Knead dough until it comes together.
• Cut dough into 4 equal portions. Press each portion into 6-inch round; place on cookie sheet.
• Bake 10 minutes. Remove crusts from oven; cool slightly.
• In small bowl, stir together chicken, buffalo sauce and melted butter. Top each baked crust with Monterey Jack cheese and chicken mixture; sprinkle with blue cheese.
• Return to oven; bake 5 to 7 minutes longer or until cheese is melted. Before serving, garnish pizzas with green onions.

BUFFALO CHICKEN PIZZA

Steps:

• Unroll pizza crust into a lightly greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 400° for 7 minutes. Brush dough with 3 tablespoons Buffalo wing sauce. Combine cheddar and mozzarella cheeses; sprinkle a third over the crust. Set aside., In a large skillet, cook the chicken, garlic salt, pepper and chili powder in butter until chicken is no longer pink. Add the remaining wing sauce; cook and stir over medium heat 5 minutes longer., Spoon over pizza. Sprinkle with oregano and remaining cheese., Bake until crust is golden brown and cheese is melted, 18-20 minutes. Serve with celery and blue cheese dressing. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

MINI WHITE PIZZAS

Steps:

• Heat oven to 450°. Spray large cookie sheet with cooking spray. Stir Bisquick mix and water until soft dough forms. Divide dough into fourths. Pat each part of dough into 6-inch circle on cookie sheet, using fingers dusted with Bisquick mix; pinch edge to form 1/2-inch rim.
• Spread Alfredo sauce on dough. Top with chicken, mushrooms and chopped basil. Sprinkle with cheese.
• Bake 9 to 11 minutes or until crusts are golden brown and cheese is bubbly. Garnish with additional basil leaves.

IMPOSSIBLY EASY BUFFALO CHICKEN PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In small bowl, mix dressing, pepper sauce and cream cheese until blended. Spread in bottom of pie plate. Top with chicken, celery, green onions and Swiss cheese. In medium bowl, stir remaining ingredients with whisk or fork until blended. Pour in pie plate.
• Bake 25 to 30 minutes or until top is golden brown and center is set. Let stand 10 minutes before serving. Serve with additional dressing, if desired.

IMPOSSIBLY EASY MINI BUFFALO CHICKEN PIES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In small bowl, mix melted butter, hot sauce, seasoned salt and pepper to make Buffalo sauce.
• In medium bowl, mix shredded chicken, Cheddar cheese and ranch dressing. Pour about half to three-fourths of the Buffalo sauce (reserving remaining for serving) into chicken mixture. Mix until combined.
• In medium bowl, stir together Batter ingredients with whisk or fork until blended. Spoon 1 tablespoon batter into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon batter over chicken mixture in each muffin cup.
• Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With knife, loosen sides of pies from pan and remove. Place top sides up on cooling rack. Cool 5 minutes longer, then transfer pies to serving tray.
• Top each with blue cheese, chopped green onion, chopped cilantro and a drizzle of reserved Buffalo sauce. Serve warm.