Spicy Buffalo 2x Chicken Pinwheels
with Mozzarella plus Ranch & Blue Cheese Dipping Sauces
- Eggs
- Milk
- Wheat
Pizza dough is filled with spicy Buffalo chicken and melty mozzarella, then rolled into a log, sliced into pinwheels, and baked until golden. The combo of Buffalo sauce and hot sauce delivers a fiery, tangy kick that’s balanced by cool ranch and blue cheese dressing on the side for dipping. These crowd-pleasing bites are perfect for game day or a fun family dinner.
Ingredients
20 ounce
Ground Chicken
1 unit
Frank's Hot Sauce
1 unit
Buffalo Sauce
1.5 ounce
Blue Cheese Dressing
(Contains: Eggs, Milk)
1 cup
Mozzarella Cheese
(Contains: Milk)
2 unit
Pizza Dough
(Contains: Wheat)
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Lightly coat a baking sheet (two baking sheets for 4) with a drizzle of olive oil. Remove pizza dough from packaging and roll each piece on baking sheet to coat all over with oil.
Arrange dough balls on sheet at least 3 inches apart and cover with a clean kitchen towel; let rest at room temperature for 20 minutes.
While dough rests, heat a drizzle of oil in a large pan over medium-high heat. Add chicken* and season with salt and pepper; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Turn off heat; stir in Buffalo sauce and hot sauce until combined.
Once dough has rested 20 minutes, gently press and stretch each dough ball into a rough rectangle. TIP: Our rectangles were approximately 8-by-12 inches. The dough is stretchy and the shapes won’t be perfect—that’s OK!
Cover with a clean kitchen towel and let rest 12 minutes more. (This will make the next step easier!)
Once dough has rested 12 minutes more, reshape each piece into a rough rectangle by gently pulling the corners.
Evenly spread Buffalo chicken across dough rectangles, then sprinkle with mozzarella, leaving a 1½-inch border at the top (one of the short sides).
Gently roll up each dough rectangle, starting with bottom short side, to form a log. Carefully transfer, seam sides down, to a cutting board.
Evenly coat same baking sheet (both sheets for 4 servings) with another drizzle of olive oil.
Slice each dough log crosswise into 8 pinwheels (you’ll have 16 total; 32 total for 4); arrange in a single layer, cut sides up, on prepared sheet.
Bake on middle rack until pinwheels are golden brown and cooked through in the center, 20-25 minutes. (For 4, bake on middle and top racks, swapping rack positions halfway through.)
Transfer Buffalo chicken pinwheels to a serving plate.
Serve family style with ranch dressing and blue cheese dressing on the side for dipping.
