Mini Buffalo Chicken Bisquick Pizzas Recipes

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.

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.

Steps:

• 1. Preheat oven to 375 degrees F Spray 12 regular size muffin cups with cooking spray.
• 2. In a small bowl mix melted butter, hot sauce, seasoned salt, and pepper to make Buffalo sauce.
• 3. In a medium bowl mix shredded chicken, cheddar cheese and ranch or blue cheese dressing. Pour about half or 3/4 of the buffalo sauce into the chicken mixture. Reserving the remainder for serving. Mix until combined.
• 4. In medium bowl, stir together the batter ingredients with whisk or fork until blended. Spoon one Tablespoon batter into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 Tablespoon batter over chicken in each muffin cup.
• 5. Bake about 30 minutes until tooth pick 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 side up on cooling rack. Cool 5 minutes longer, than transfer to serving tray.
• 6. Top each with blue cheese, chopped green onion and a drizzle of reserved buffalo sauce. Serve Warm.

Steps:

• Heat oven to 450°F. Spray large cookie sheet with cooking spray.
• In large bowl, stir Bisquick™ mix, 1/4 cup cornmeal, and milk until soft dough forms.
• Press dough into 13x9-inch rectangle on cookie sheet, using additional cornmeal as needed. Using fork, pierce dough at 1-inch intervals. Bake 8 minutes, or until just beginning to brown.
• Spread pesto over crust. Top with tomato and cheeses. Bake an additional 8 to 10 minutes, or until cheese is melted. Sprinkle basil and olive oil over top. Cut into 2 rows by 4 rows.

Steps:

• Heat oven to 450°. Spray large cookie sheet with cooking spray. Stir Bisquick mix and water until soft dough forms. Divide dough into fourths. Pat each part of dough into 6-inch circle on cookie sheet, using fingers dusted with Bisquick mix; pinch edge to form 1/2-inch rim.
• Spread Alfredo sauce on dough. Top with chicken, mushrooms and chopped basil. Sprinkle with cheese.
• Bake 9 to 11 minutes or until crusts are golden brown and cheese is bubbly. Garnish with additional basil leaves.

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In small bowl, mix dressing, pepper sauce and cream cheese until blended. Spread in bottom of pie plate. Top with chicken, celery, green onions and Swiss cheese. In medium bowl, stir remaining ingredients with whisk or fork until blended. Pour in pie plate.
• Bake 25 to 30 minutes or until top is golden brown and center is set. Let stand 10 minutes before serving. Serve with additional dressing, if desired.