Buffalo Chicken-Stuffed Loaf
2 pounds naked chicken tenders
6 ounces Buffalo wing sauce
2 cups of shredded mozzarella cheese
1/2 cup ricotta
2 ounces blue cheese dressing
12-ounce ball of fresh pizza dough
Egg wash of 1 whole egg whisked with 2 tablespoons cold water
In an airtight container, marinate chicken tenders overnight in 4 ounces of Buffalo Wing sauce. Reserve 2 ounces of wing sauce for later.
Place chicken tenders in a preheated 350 F oven for 12 to 15 minutes or until the internal temperature reaches 165 degrees.
Let the chicken cool, then shred into bite-sized pieces before combining with the remaining 2 ounces of Buffalo sauce and ricotta. Set aside.
Roll out pizza dough into a circle. Let relax for 2 to 3 minutes.
Stretch dough again and place the shredded mozzarella in the center of dough and spread out evenly.
Top the mozzarella cheese with blue cheese dressing. Top the blue cheese dressing with the chicken mixture.
Starting with the long side of the dough, fold over the ingredients and press edges into dough. Fold opposite sides of dough into center, then roll over jelly-roll style. Continue until the loaf is seam side down on the flat surface.
Brush edges with egg wash to seal and top of loaf for extra browning. Poke three small holes in the top of the loaf using a sharp knife.
Bake at 350 F for 45 to 50 minutes.
Let cool, slice and serve.
Buffalo Chicken Dip
2 pounds chicken tenders
1 tablesoon paprika
1 tablesoon black pepper
1 tablesoon garlic powder
1 teaspoon salt
2 cups of blue cheese dressing
1 cup of shredded mozzarella cheese
1 cup of Louisiana hot sauce
1 cup of cream cheese
Season chicken with paprika, black pepper, garlic powder, and salt.
Bake the chicken on a baking sheet in a 350 F oven for about 15 to 20 minutes or until the internal temperature reaches 165 F.
Let the chicken cool before chopping into half-inch pieces.
Mix remaining ingredients in a bowl with a rubber spatula until well combined. Fold in the chicken.
To combine, pulse all ingredients together in a food processor.
Recipes reprinted courtesy of Stew Leonard's.