These portable stuffed buns contain all the things you love about a plate of buffalo wings—the chicken (in boneless, skinless form), the hot sauce, the traditional accompaniments of carrot and celery, and—of course—the blue cheese. A little bit of cream cheese and a dollop of Greek yogurt come together to form a creamy base that helps bind everything together and adds irresistible richness. These bombs have a family-friendly spice level, so feel free to increase the amount of hot sauce if you want more heat. Reheat leftovers on a parchment paper–lined baking sheet at 300°F for 10-15 minutes.
Ingredients
4 tbsp low-fat cream cheese
1¼ cup plain fat-free Greek yogurt, divided
2 tbsp hot sauce
6 oz skinless original seasoning rotisserie chicken breast, shredded (about 1 1/2 cups)
¼ cup shredded carrots
2 tbsp uncooked scallions, thinly sliced
2 tbsp uncooked celery, thinly sliced
2 oz blue cheese, crumbled
1⅓ cup white self-rising flour
1 large egg, lightly beaten
½ tsp garlic powder
½ tsp black pepper
Instructions
Place cream cheese and ¼ cup yogurt in a medium microwave-safe bowl. Microwave on High until cream cheese softens, 30 to 45 seconds. Stir in hot sauce. Add chicken, carrot, scallions, celery, and blue cheese; stir well to combine.
Preheat oven to 425°F. Place flour and remaining 1 cup yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in the bowl with your hands until smooth (about 2 minutes of kneading). If the dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky.
Place a large piece of parchment paper on a work surface and sprinkle with a little flour; place dough on the paper. Use a knife to cut dough into 8 equal pieces. Roll each piece of dough into a 5-inch circle. Divide chicken mixture evenly among dough circles, about 2 generous tablespoons each. Pull the edges of the dough up and over-filling and pinch the edges to seal. (If dough tears, simply pinch it back together.)
Arrange dough balls, seam side down, on a baking sheet lined with parchment paper. Brush dough balls with egg, and sprinkle evenly with garlic powder and black pepper. Bake until lightly browned, about 15 minutes. Broil an additional minute for more browning, if desired.
Serving Size: 2 buffalo chicken bombs!
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