Cheesy Buffalo Chicken Skulls

Name: Cheesy Buffalo Chicken Skulls
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 skulls, 6 serving(s)
Ingredients: 2 tablespoons butter; 1 medium yellow onion, diced; 2 garlic cloves, minced; 2 celery ribs, diced; 1 large carrot, peeled and diced; 2 rotisserie chicken breasts, shredded; 3/4 cup buffalo wing sauce; 3/4 cup shredded cheddar cheese; 3/4 cup shredded monterey jack cheese; 1 (13 7/8 ounce) can pizza dough; 1/4 cup crumbled blue cheese; 1 cup carrot sticks; 1 cup celery rib; 1/2 cup ranch dressing or 1/2 cup blue cheese dressing, for dipping

Submitted by Jonathan Melendez

"A portable way to eat your chicken buffalo pizza!"

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Ready In:: 55mins
Ingredients:: 14
Yields:: 6 skulls
Serves:: 6

ingredients

2 tablespoons butter
1 medium yellow onion, diced
2 garlic cloves, minced
2 celery ribs, diced
1 large carrot, peeled and diced
2 rotisserie chicken breasts, shredded
³⁄₄ cup buffalo wing sauce
³⁄₄ cup shredded cheddar cheese
³⁄₄ cup shredded monterey jack cheese
1 (13 7/8 ounce) can pizza dough
¹⁄₄ cup crumbled blue cheese
1 cup carrot sticks
1 cup celery rib
¹⁄₂ cup ranch dressing or 1/2 cup blue cheese dressing, for dipping

directions

Preheat oven to 400 degrees.
In a large skillet over medium heat, melt the butter. Add in the onion, garlic, celery and carrots and cook until softened, about 6 to 8 minutes. Add the shredded chicken and buffalo wing sauce and stir to coat.
In a medium bowl, combine the cheddar and monterey jack cheeses. Unroll the pizza dough placing the long edge closest to you. Cut into six equal strips.
Working one at a time, lay dough into skull cavities and press gently into the bottom and half way up the sides. Fill with the chicken mixture, shredded cheeses and a spoonful of blue cheese crumbles. Fold dough over filling and pinch edges together to seal.
Bake for 18 minutes, remove from molds and place on a platter. Serve with carrot sticks, celery sticks and blue cheese dressing for dipping.
Buy Now: Skull Pan - $30.06.
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Disclaimer: the above is an affiliate link, from which Genius Kitchen may earn a commission. The presence of these links does not imply an endorsement of any product or service. Price and stock may change after publication date (10/1/18).

Questions & Replies

why cant i upload this

Peggy C.

Reviews

What a train wreck,...My recommendation is to find another recipe.

Iowahorse
Where are the skull molds mentioned???

kitdean
This are a great hit with my crowd! Now an annual expectation. The filling is really tasty and I always have some left over for a couple of quesadillas. The pan is worth every penny and is used for fun cake as well. Thanks!

haperk
Jonathan, these are just great! You deserve 5 stars for this one for the recipe and for the creativity. The youngsters like the zombie effect when they tear open the mouths. Yuck! Lol

Joyce M.
These are wonderful. I made them several times and they were a huge hit each time.

beth.turtle

RECIPE SUBMITTED BY

Jonathan Melendez

North Hollywood, California

Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.

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