Best 13 Mini Buffalo Chicken Bisquick Pizzas Recipes

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.

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!

BUFFALO CHICKEN PIZZA POCKETS

Steps:

• Preheat the oven to 425 degrees F.
• Heat a cast-iron skillet over medium-high heat. Add the oil and chicken, and sprinkle with 1 teaspoon each salt and pepper. Cook for 4 minutes, until fully cooked.
• Scrape the chicken into a mixing bowl along with the Parmesan, Buffalo sauce and scallions. Mix and then cool for 10 minutes.
• Roll out pizza dough and cut into four 4-inch squares. Place a slice of mozzarella in the center of each square and top with the filling. Brush the edges of the dough with egg wash and fold over the sides to seal.
• Place the pockets on a cookie sheet and bake for 10 to 12 minutes.

MINI CHICKEN PIZZAS

Steps:

• Preheat the oven to 350 degrees F.
• Press out the pizza dough to a 1/2-inch thickness and punch out rounds using a 3-inch biscuit cutter. Transfer to two baking sheets and brush the crusts with 2 tablespoons of the olive oil. Sprinkle with 1 cup of the mozzarella and 1 cup of the cheddar. Top with the bell pepper, red onion, garlic, chicken and bacon. Sprinkle the remaining 1 cup mozzarella and 1 cup cheddar over the pizzas and drizzle with the remaining 2 tablespoons olive oil. Bake until the crusts are lightly browned, about 25 minutes.

BUFFALO CHICKEN FLATBREAD PIZZA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Heat 1 tablespoon oil in a skillet over medium heat. Add chicken, sprinkle with ranch dressing mix, and season with cracked pepper. Cook and stir until no longer pink in the center and the juices run clear, 5 to 8 minutes.
• At the same time, melt butter in another skillet over medium heat. Add shallot and saute until soft, about 5 minutes.
• Brush each flatbread with remaining olive oil, lightly coat with Buffalo wing sauce, and sprinkle with mozzarella cheese. Layer with chicken, shallots, and banana pepper rings, then sprinkle with Gorgonzola cheese crumbles.
• Bake directly on the middle rack of the preheated oven until flatbreads are crispy and cheese is melted, about 15 minutes. Slice and serve.

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.

BUFFALO STYLE CHICKEN PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
• Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

MINI BUFFALO CHICKEN PIZZAS

Steps:

• Heat oven to 425°F.
• Lightly coat cookie sheet with olive oil.
• Unroll dough onto clean, dry surface.
• Using a biscuit cutter, cut 8-10 mini pizza doughs. (Number will depend on size of biscuit cutter.).
• Place circles on oiled cookie sheet.
• Melt butter in large skillet over medium-high heat. Add chicken, onion and hot pepper sauce. Cook 4 to 6 minutes or until chicken is no longer pink in center, stirring occasionally.
• Remove from heat. Stir in tomatoes.
• With slotted spoon, spoon mixture over dough circles to within 1/4 inch of edges.
• Sprinkle with cheese.
• Bake at 425°F for 12 to 15 minutes or until crust is deep golden brown.

BUFFALO CHICKEN BISCUITS

Steps:

• Preheat oven to 400°. Toss chicken with hot sauce. In large bowl, whisk together baking mix, celery seed and pepper. In another bowl, whisk together egg, milk and dressing; add to dry ingredients, stirring just until moistened. Fold in 1 cup cheese, green onions and chicken mixture., Spoon into 12 greased muffin cups. Sprinkle with remaining cheese. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Cool 5 minutes before removing from pan to a wire rack. Serve warm. If desired, serve with additional dressing and hot sauce. Refrigerate leftovers.

MINI BBQ CHICKEN PIZZAS

Steps:

• In a large nonstick skillet, saute onion in oil until tender. Stir in the chicken, barbecue sauce, chilies, garlic powder and pepper. Spread over cut sides of muffins; sprinkle with cheese. , Place on baking sheets; broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.

BUFFALO CHICKEN PIZZA RECIPE BY TASTY

Steps:

• Rub raw chicken with salt and pepper - set aside.
• Melt 2 tbsp butter in a saute pan over medium-high heat. Add chicken and cook until the chicken is almost cooked through. It will finish cooking in the oven. Then, remove chicken from the pan and place in a bowl.
• In the same pan, melt 3 tbsp of butter over medium heat. Whisk in Frank's pepper sauce, white wine vinegar, and Worcestershire sauce. Add red cayenne pepper, garlic powder, salt, and pepper. Bring the mixture to a slow boil and cook for 5 minutes.
• Pour the buffalo sauce over the cooked chicken and mix until the chicken is covered. If the sauce is too thin, add in 1 tbsp all-purpose flour and mix thoroughly.
• Preheat the oven to 500°F with a baking stone or a heavy baking sheet inside the oven.
• Stretch the pizza dough into a 14" thin disk. Place the dough on a lightly floured pizza peel or an upside-down baking sheet.
• Working quickly so that the dough does not adhere to the peel, top the dough with a thin layer of mozzarella cheese, then add the buffalo chicken and blue cheese crumbles, and finally top with the remaining mozzarella cheese. In addition, you can drizzle some hot sauce on the top.
• Transfer the pizza to the baking stone (or baking sheet) and cook until the crust is golden brown, about 8-10 minutes. Remove from the oven and top with blue cheese or ranch dressing.
• Enjoy!

HEART SMART BISQUICK BUFFALO CHICKEN BAKE

Steps:

• Preheat oven to 400°F.
• Mix together Bisquick mix, egg whites, water, and half of the garlic salt. Spread the batter into a well-sprayed 8"x8" pan or casserole dish.
• Put chicken, hot sauce, green onions, and rest of garlic salt in a bowl. Mix to combine well.
• Spoon chicken & sauce mixture over the batter in pan, then sprinkle with blue cheese.
• Bake 20-25 minutes, or until golden brown.

MINI CHICKEN POT PIES WITH BISQUICK RECIPE - (4.8/5)

Steps:

• QUICK DINNER -- Create Your Own Signature Mini Pie (and an easy way to get rid of leftovers!) Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup) Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked) Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go! Recipe from Betty Crocker