Buffalo Chicken Dip is one of my all-time favorites. I am always looking for ways to change it up. I recently made these Buffalo Chicken Empanadas and they were a huge hit! We actually liked them so much, that we ended up eating them again for lunch the week after the tailgate.
I modified my favorite buffalo chicken dip and stuffed it into some pie crust. The empanadas were flaky and delicious. We dipped them into some spicy ranch dressing. They are easy to transport and great for tailgating.
Buffalo Chicken Empanadas
- 8 oz cream cheese, softened
- 12 oz can chicken, drained
- 3/4 cup cheddar cheese
- 1/2 cup ranch dressing
- 1/4 cup buffalo sauce (Frank's)
- 2 packages refrigerated pie crusts (4 pie crust total), softened
- 1 egg, beaten
Preheat oven to 400.
In a large bowl, combine cream cheese, chicken, cheese, ranch dressing and buffalo sauce. Set aside.
Remove 1 pie crust from pouch; unroll on cutting board. With rolling pin, roll out crust to about a 16-inch diameter. Cut 12 rounds from pie crust with a 2 1/2-3-inch round cutter. Repeat with remaining pie crusts.
Top each pie crust round with 1-2 teaspoons of buffalo chicken. Moisten edges of dough with water; fold dough over and press with fingers to seal. Use fork to create design around edge.
Place on cookie sheet. Repeat with remaining pie crust and filling. Brush tops lightly with egg.
Bake 15-18 minutes or until golden brown.
CONNECT WITH PLAIN CHICKEN