Making buffalo chicken pizza is a favorite of mine. This recipe is exactly that but rolled all up into a loaf of goodness!
The best part is that it is as easy as throwing a bunch of toppings onto some pizza dough!
2 breasts cooked and chopped chicken
2 cups shredded cheese (I used mexican blend, because I always have it on hand and some mozzarella I had as well)
1 can pillsbury pizza dough
1/2 cup Franks Red Hot Buffalo Sauce
1/3 cup ranch dressing
Preheat the oven to 425 degrees
Once you have chopped and cooked your chicken add 1/4 cup buffalo sauce to the pan and let it simmer all together for a few minutes.
Press our your pizza dough onto a baking sheet and spread it with the rest of your buffalo sauce and ranch dressing. I love condiments so I really just eye-balled it on how much I was in the mood for.
Start at the skinny edge and fold over the dough and keep rolling it until it is in one big loaf. Make sure to press the edges together as you go to keep from losing any gooey goodness.
I was a bit nervous about halfway through that the dough would start to rip as it was pretty packed with fillings. But it went completely fine, it was just a bit messy!
This is boyfriend AND roommate approved! 😀
Okay… so they aren’t so much famous…. but they are 100% mine and 100% of my friends love them!
1-2 chopped chicken breasts
1 tablespoon vegetable oil
1 can black beans
large flour tortillas
shredded mexi cheese
few dashes of garlic salt
couple shakes of cholula
Chop of your raw chicken add your vegetable oil, couple shakes of cholula and salt and pepper. Fry it up in a pan. I usually cook about a pound of chicken, so I have leftovers for the rest of the week so I can eat quesadillas til i’m a little fatty! But one breast will be more than enough for one meal.
Once your chicken is cooked, set aside.
In a pan spray generously with cooking spray. Lay your tortilla down. DO NOT turn on the heat until everything is set and ready to go, other wise you may burn your tortilla!
On half of the quesadilla place a (un)healthy amount of shredded cheese, chicken, and black beans. Sprinkle some garlic salt on top and shake as much hot sauce as you like to it! I add a lot so it’s nice and juicy, but it’s never too spicy!
Now you can turn on the heat!
On top of that add an extra sprinkle of cheese to make the top half of the tortilla stick.
After a few seconds, push the right side of the tortilla on top of the fillings so it’s actually a quesadilla!
Brown the other side and then you are ready to put it on a plate, cut in half and gobble it down!
NOTES: I also do this with ground beef with taco seasoning – either are delicious!
I just made this a few nights back for a little dinner party of four. It seemed to be a huge hit, and we ate it all up!
4-6 large chicken breasts (how many ever will cover the size of your pan)
2 tablespoons olive oil
red pepper flakes
2 garlic cloves – crushed or you could use dried minced garlic. whatever you have, will work
1 bag shredded mozzarella cheese
1 cup shredded parmesan cheese
1 5 oz package of garlic croutons
2 cups marinara sauce
Preheat your oven to 350
in a large baking pan, cover the bottom with your olive oil and a very healthy sprinkling of crushed red pepper flakes. I put a lot, and it added a nice kick.
layer your chicken breast in one layer on top of that.
Next, cover the chicken with your marinara sauce – I just used about 3/4th’s of the jar.
Then cover the marinara with a healthy sprinkling of your italian seasoning. Fresh Basil would be delicious too – but I didn’t feel like getting any.
Cover that with half of your mozzarella and parmesan cheese.
bake for 35-45 minutes. It depends on how thick your chicken breasts are.
I served it with a ceasar salad and a delicious meal was had by all!
These Chicken Pockets are a favorite at my apartment! I have made them a few times for my boyfriend dan, and he loves it so much! The next day he actually looks forward to me going to work, so he can get to the leftovers before me!
This recipe and super easy and delicious, but what I like about it most is it makes me feel just a *little* bit fancy. It seems fancy and looks fancy, but I don’t have to work hard at it.
2 chicken breasts
pack of shredded cheese
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
salt and pepper to season
1 can of crescent rolls
1 can cream of chicken soup
1 cup of milk to make the soup with
First you need to dice up your chicken into little cubes, throw it into a pan with garlic powder, onion powder, and salt and pepper to taste. I always add more or less of these seasonings as I see fit.
Next, make the soup according to directions on the can – using milk instead of water.
Once those two things are done you are ready to start making your little “pockets” of chicken.
Roll out the crescent roll dough and separate each crescent, fill each crescent with a scoop of chicken and a big pinch of cheese. Place all rolls in a 9×13 sprayed glass pan. Finally, pour the cream of chicken soup on top of the pockets. I had extra cheese and chicken so I just threw that in the pan as well. Top with a little bit of cheese just for good measure!
Then you just bake it at 350 for 30 minutes! The last few minutes I take it out and separate all the pockets to ensure the edges of the crescent rolls gets cooked all the way, but that’s totally up to you!