Mini Football Buffalo Chicken Calzones

• Meat

  • 1 1/4 cups Deli rotisserie chicken

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Frank's redhot sauce or red pepper sauce

• Bread & Baked Goods

  • 1 can Pillsbury grands! flaky layers refrigerated buttermilk biscuits

• Dairy

  • 3/8 cup Cream cheese
  • 1 tbsp Milk
  • 3/4 cup Mozzarella or cheddar cheese

Found on pillsbury.com

Description

Ingredients

• 2 oz cream cheese (1/4 cup), softened
• 1/4 cup Frank’s™ RedHot sauce or red pepper sauce
• 1 1/4 cups chopped shredded deli rotisserie chicken
• 3/4 cup shredded mozzarella or Cheddar cheese (3 oz)
• 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
• 1 egg
• 1 tablespoon milk
• 2 tablespoons softened cream cheese, for football laces

Directions

• 1 Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In small bowl, mix 1/4 cup cream cheese and the sauce until smooth. Mix in chicken and shredded cheese just until combined.
• 2 Separate dough into 8 biscuits; cut each crosswise in half with serrated knife for total of 16 biscuit rounds. On work surface, press each half into a 4 1/2-inch circle; add a rounded tablespoon of chicken mixture to center of each circle.
• 3 Fold biscuit over filling; press edges with fork to seal. Using pizza cutter or sharp knife, trim forked edges of excess dough to look like football, and place on cookie sheet.
• 4 In small bowl, beat egg and milk; brush egg mixture on top of dough. Bake 16 to 19 minutes or until golden brown.
• 5 In small, resealable freezer bag, add 2 tablespoons softened cream cheese, and cut small corner from one end of bag. Squeeze 1 line of cream cheese crosswise and 4 lines lengthwise to make laces of football on top of each calzone. Serve warm.

Nutrition