Buffalo Chicken Vegetable Pizza
Buffalo Chicken Vegetable Pizza is a great appetizer for game day or a potluck! This cold vegetable pizza made with a crescent roll crust is a spicy twist on the classic recipe.
Servings: 8
Calories: 320kcal
Ingredients
- 1 8 oz can refrigerated crescent rolls or crescent dough sheet
- 8 oz. cream cheese
- 1/3 c. mayonnaise
- 1 pkt. ranch seasoning
- 2 c. shredded chicken
- 1/4 c. buffalo sauce
- 1 1/2 c. shredded or matchstick carrots
- 1 c. chopped celery
- 1 c. shredded cheese Mexican blend or cheddar are great
Instructions
- Preheat oven to 375°F.
- Roll crescent dough out on a cookie sheet, and press the seams together.
- Bake 13 to 17 minutes or until golden brown. Allow to cool completely, approximately 30 minutes.
- Meanwhile, in a small bowl, add the cream cheese, mayonnaise and ranch seasoning. Beat with a mixer until it is smooth and well blended.
- Spread the cream cheese mixture over the cooled crust.
- In a separate bowl, toss the chicken with the buffalo sauce.
- Top the cream cheese mixture with the chopped vegetables, buffalo chicken and shredded cheese.
- Serve chilled and refrigerate leftovers up to 2 days.
Nutrition
Serving: 1g | Calories: 320kcal | Carbohydrates: 9g | Protein: 15g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Cholesterol: 76mg | Sodium: 788mg | Fiber: 1g | Sugar: 4g