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

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

Ingredients

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

Directions

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.