I always wonder if other recipe developers have recipes that they think, ”This is so so”,
but post them anyway.I try to only post recipes I really like and would make again myself.
I have lots of snafus,
which means I have lots of pictures and recipes that are somewhere collecting test because they were not SM worthy .
But, it is not every day that I have a recipe that I think to myself,
“Whoa this recipe rocks!” like I did with these Buffalo Chicken Pizza Rolls.
My husband happened to stop home for lunch as these were cooking in the “lab” and he said, “This may be the best thing you have ever made.”
I think I may make them as appetizers by cutting them in half the next time we have friends over. I hope they and YOU like them as much and Andy and I did.
Happy Friday my Friends!
Here’s What You Need: (Makes 4 large rolls)
1lb chicken breast diced and seasoned with salt + pepper
2-3 stalks of celery diced + 1 TBS of celery leaves, chopped
4 Laughing Cow low-fat blue cheese wedges
2 TBS Frank’s Red Hot
Extra virgin olive oil
1 Pillsbury thin crust pizza dough
Here’s What You Do:
Preheat the oven to 420. Heat about a capful of extra virgin olive oil in a large pan and cook the chicken over medium high for about 4 minutes. Stir in the Laughing Cow and the Frank’s Red Hot and cook for 2 more minutes. Meanwhile in a separate pan heat the celery with a bit of olive and salt and pepper over medium high heat for about 3-4 minutes, or until it starts to soften. Stir into the chicken mixture. Cut the dough into four even sized squares and bake on a baking sheet coated with non-stick spray for five minutes. Dollop the chicken evenly over each pizza dough square, roll up and place on the baking sheet again. Brush the egg mixture over each roll and bak for 10-13 minutes or until they turn golden brown. YUM!
My little guy actually loved this! Hopefully yours will too. If you think it is too spicy you can add less Frank’s, but definitely encourage eating it with your hands to make it fun for the kids!
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