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Buffalo Chicken Creepy Crawlers

Buffalo Chicken Creepy Crawlers





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Petits pains

  • 3/4 cup (175 mL) warm water
  • 1-1/2 tsp (7 mL) sugar
  • 1 (2-1/14 tsp- 11mL) envelope Fleischmann's® Traditional Yeast
  • 1 (15 mL) tablespoon Mazola® Vegetable Oil
  • 1-1/2 c. à thé (7 mL) de sel
  • 1-3/4 to 2-1/4 cups (425 to 550 mL) all-purpose flour

Garniture :

  • 1-1/4 cups (300 mL) finely chopped cooked chicken
  • 1 cup (250 mL) shredded Monterey Jack cheese
  • 4 oz (125 g) brick-style plain cream cheese, softened
  • 1/4 cup (60 mL) Buffalo wing sauce


  • 2 (30 mL) tablespoons Mazola® Vegetable Oil
  • 1/2 cup (125 mL) hickory matchstick potato chips, matchstick carrots or chow mein noodles, for garnishing
  • 1/2 cup (125 mL) sliced black olives and/or stuffed green olives, pickled jalapeño slices and/or jarred roasted red peppers, for garnishing
  • 1/2 cup (125 mL) ranch or blue cheese dressing, for serving



  1. Buns: Stir together 1/3 cup warm water with sugar in small bowl. Stir in yeast. Let stand for 10 minutes or until foamy.
  2. In large bowl, combine remaining warm water, oil and salt. Stir in 1 cup flour and yeast mixture until well blended. Gradually stir in enough of the remaining flour until soft, sticky dough starts to form. Knead for 6 to 8 minutes or until smooth and elastic, adding flour as needed.
  3. Place dough in oiled bowl. Cover with plastic wrap; let stand for 1 to 1-1/2 hours or until doubled in volume.
  4. Filling: Meanwhile, mix together chicken, Monterey Jack cheese, cream cheese and buffalo sauce until combined; set aside.
  5. Preheat oven to 400?F (200?C); set rack on bottom position. On lightly floured work surface, roll out dough out to 14- x 12-inch (36 x 30 cm) rectangle; cut into 20 squares. Place scant tablespoonful of the chicken mixture in center of each square. Pull corners together to enclose filling; pinch to seal and roll up into ball.
  6. Assembly: Arrange 10 stuffed dough balls, seam side down, on large parchment paper–lined baking sheet in squiggly pattern to resemble head and body of a creepy crawler. Brush tops with oil. Poke matchstick potato chips, carrots or chow mein noodles into sides of each dough ball to resemble legs. Poke 2 more pieces into top of head to resemble antennae. Repeat to make one more creepy crawler.
  7. Bake for 25 to 30 minutes or until golden brown. Garnish head with olives, jalapeño slices and/or red peppers for eyes and mouth. Decorate top of each body with slice of black olive for added texture. Serve with ranch dressing for dipping.

Tip: For a milder filling, substitute barbecue sauce for Buffalo wing sauce.

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