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Donna-Marie Ryan’s Muffin Tin Buffalo Chicken Pizza Buns

March 21, 2012

We recently asked our readers to send us their own Glory-inspired recipes, for our Soulful Lunches Recipe Contest. We are honored to share the second of the four winning entries with you.Donna-Marie Ryan's family in Massachusetts is well accustomed to her experiments in the kitchen, and this was an experiment gone beautifully right. Donna-Marie's recipe for Muffin Tin Buffalo Chicken Pizza Buns tied for third place in our recipe contest.  These creative hand-held pizzas offer a perfect buffalo-chicken flavor with a nice blend of cheeses and our Louisiana-style Hot Sauce.We think these convenient little buns are exactly the right size for the lunchbox.  They're also a perfect snackable size and would be a great hit, passed on a party tray. Donna-Marie recommends serving them right from the oven, or lunchbox warm.This recipe is remarkably tasty and easy to make.  It yields 24 single-size pizza buns. Why make 24? "They get eaten quickly!" she says. And we can vouch for that, since they sure didn't last very long in our test kitchen.Yields 24


2 /3 cup cooked chicken, chopped1 /2 cup Monterey Jack cheese, freshly grated, divided1/2 cup blue cheese, crumbled1 1/2 cups fresh diced plum tomatoes, peeled and well drained1/2 cup celery, finely chopped2 teaspoons Glory Foods Louisiana-style Hot Sauce2  1-lb packages pizza dough3 tablespoons olive oil


  1. Preheat oven to 350 degrees. Grease 2 12-cup muffin tins.
  2. Place the chicken in the bowl of a food processor. Add the 1/4 cup Monterey Jack, drained tomatoes, celery, and hot sauce and pulse until mixed. Set aside.
  3. Remove each dough from its packaging and roll into a ball.
  4. Gently flour a work space. Roll out 1 ball of dough to a 10" x 12" rectangle. Remove 1/2 of the meat-tomato mixture and spread across the dough. Sprinkle with the blue cheese crumbles.
  5. Roll up, jelly-roll style, to produce a 12" log. Slice the log into 12" pieces. (The easiest way is to slice in half to yield 2"-6" pieces, slice again (4"-3" pieces and so on.) Place a piece into a cup of the muffin tin. Repeat with second ball of dough. Brush top with olive oil and sprinkle the remaining jack cheese on top. Place in oven and bake 20-24 minutes or until golden brown. Remove from oven and place on a platter or in a basket.

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