Wednesday, May 1, 2013

Buffalo Chicken Turnovers

Recently, at a party, my friend Brian Recknagel made some awesome Buffalo Cheese Dip. It was wonderful. Not sure if I had had it before, but he made so much he gave me some to take home. This morning I had a vision... I shall make these into turnovers. I did that very thing with a leftover half a can of canned biscuits, I made magic happen. You can too, just follow this recipe.  It's a combination of Brian's and Franks Hot Sauce's recipe.

Ingredients for dip

8 oz. pkg. cream cheese, softened
½ cup blue cheese or ranch salad dressing
½ cup Frank's Red Hot or Buffalo Wing Sauce
½ cup crumbled blue cheese or shredded mozzarella cheese, (Brian uses Pepper Jack)
2 cans (12 oz) Chunk Chicken Breast in Water, drained (or 3 cups cooked, shredded chicken)


Heat oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth. Mix in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken. Bake 20 min. or until mixture is heated through; stir.  You could add a little diced celery to this.


Preheat your oven to 425, take a can of large canned biscuits and open and separate them.  Using a sheet of plastic wrap on your counter, use a rolling pin to flatten these out to about the size and thickness of a piece of baloney.

Add a large spoonful of Buffalo Chicken dip and fold the top over and crimp the edges.  Place of a sprayed cookie sheet and bake for 10 mins.  You can also use a pie-crust dough, or crescent rolls (Brian's Mom's suggestion) flattened out and folded over.  Smaller canned biscuit size make great little appetizer sized turnover... ettes.

Serve with a Bleu Cheese dressing