This recipe is a great choice for all buffalo chicken lovers!
FOR THE DOUGH:
4 cups bread flour
2 tablespoons olive oil
1 tablespoon sugar
1 1/2 packets instant dry quick-rise yeast
1 1/2 cups hot water
FOR THE FILLING:
1 tablespoon olive oil
4 boneless, skinless chicken thighs (chopped)
1 large carrot (peeled, finely chopped)
2 stalks celery (finely chopped)
1/2 onion (peeled, finely chopped)
1 clove garlic (peeled, minced)
8 ounces cream cheese (cubed)
1 cup cheddar cheese (shredded)
2 dashes hot sauce
1 egg (beaten)
Blue cheese dressing
Celery and carrot sticks (to garnish)
Kosher salt and ground black pepper (to taste)
For the Dough: Combine the bread flour, olive oil, sugar, yeast and hot water and place in a large bowl coated with olive oil. Place bowl in a warm place for 45 minutes to 1 hour.
For the Filling: In a medium skillet over medium-high heat, add olive oil and chicken thighs, then season with salt and pepper. Cook until golden brown. Add the carrot, celery, onion, and garlic, stir to combine and cook until slightly softened, about 5 minutes. Remove from the heat, and stir in the cheddar cheese.
Preheat oven to 400ºF.
On a floured surface, roll out the dough to 1/2-inch thick. Using a pizza cutter, cut out 5-inch squares.
Place 1/4 cup of filling on the cut dough, top with desired amount of hot sauce, and place 1 cube of cream cheese on top of mixture. Cover with matching-size dough. Pinch the ends and brush with beaten egg. Bake for 20-25 minutes.
Serve with blue cheese dressing, and carrot and celery sticks.
Tip: Use store-bought pizza dough instead of making your own dough from scratch!