Buffalo Chicken Pizza Dip

Enjoy all the big, bold flavors of buffalo chicken pizza in dip form!  This pizza dip has all the buffalo flavor you need!

1 box Hamburger Helper® supreme cheese pizza
1 cup milk
1 1/2 cups hot water
4 oz cream cheese, softened
1/2 cup Buffalo wing sauce
2 cups shredded deli rotisserie chicken (can replace with cooked cubes of boneless chicken breast)
3/4 cup shredded mozzarella cheese (3 oz)
Celery sticks and tortilla chips, as desired


Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Set aside.
In 10-inch skillet, heat sauce mix and uncooked pasta (from Hamburger Helper box), and milk and hot water to boiling, stirring occasionally. Reduce heat. Cover; simmer about 16 minutes, stirring occasionally, until pasta is tender. Remove from heat. Stir in cream cheese and Buffalo wing sauce until completely combined. Stir in chicken. Transfer mixture to pie plate. Top with cheese.
Bake about 10 minutes or until cheese is melted and filling is slightly bubbly. Serve with celery sticks and tortilla chips for dipping.

From: Pillsbury.com

February 14th, 2014|Appetizer, Snacks|

Cheesy Pretzel Knots

A very yummy combination all in a tiny knot.

    1 can Pillsbury® refrigerated classic pizza crust
    1 block (8 oz) Cheddar cheese, cut into 10 to 15 cubes
    8 oz bacon, crisply cooked, crumbled
    1 tablespoon olive oil or reserved bacon drippings
    1 tablespoon coarse sea salt
    Old El Paso® Thick ‘n Chunky salsa and/or queso dip, if desired


Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
Unroll dough onto cutting board. Cut out 10 to 15 (5×3-inch) strips. Place 1 cheese cube in center of each strip; sprinkle each with bacon. Wrap dough around cheese and bacon to resemble knot; pinch dough to seal tightly. Place on cookie sheet. Brush each knot with olive oil. Sprinkle tops with salt for a pretzel flavor.
Bake about 15 minutes or until light golden brown.
Serve warm and gooey with salsa for dipping.

For extra flavor, sprinkle some garlic salt on the knots before baking.

From:  Pillsbury.com

February 14th, 2014|Appetizer, Snacks|

Pizza Balls

A favorite food in a small snack friendly serving. Serve these at your next football party and watch them disappear.


3 cans Pillsbury Buttermilk Biscuits (10 ct) or Crescent Rolls (grande)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Chedder)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce


Slice cheese into approx. 28 squares.
Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture)
Gather edges of biscuit and secure on top of the roll.
Line rolls in greased 9×13 pan Brush with beaten egg.
Sprinkle with Parmesan cheese, Italian seasoning and garlic powder.
Bake at 425 degrees F for 18 to 20 minutes.
Serve with warm pizza sauce for dipping.

From: Facebook

November 5th, 2013|Appetizer, Snacks|

Pizza Fries

You might consider this treat for an after-school snack, but it is also a fantastic lunch or dinner side dish.


1 bag (2 pounds) frozen french fries
1 cup Prego® Pizzeria Style Pizza Sauce
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
Diced pepperoni, optional


Prepare the fries according to the package directions. Remove them from the oven. Pour the sauce over the fries.
Top with the cheese and pepperoni, if desired.
Bake for 5 minutes or until the cheese is melted.

From: Campbell’s Kitchen

October 15th, 2013|Appetizer, Sides, Snacks|

Bacon Cheeseburger Bombs

Let’s enjoy one of the best treats around … the bacon cheeseburger. But not just any bacon cheeseburger, this is a bacon cheeseburger with a twist that explodes with flavor and cheese and crispy bacon, all wrapped up in a fluffy and crispy biscuit “bun.”


1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original or buttermilk biscuits
1 lb lean (at least 80%) ground beef or 16 frozen (thawed) cooked mini meatballs
1 block (8 oz) Cheddar cheese, cut into 16 cubes
1 lb bacon
Long toothpicks or skewers
Canola oil for frying


Separate dough into 8 biscuits. Cut each biscuit in half; roll each into ball. Roll out each ball with rolling pin or press with hands until about 3 inches in diameter.
In center of each biscuit round, place 1 teaspoon ground beef and 1 cube of cheese. Roll up dough to completely enclose beef and cheese; pinch to seal well. Set aside. (If using mini meatballs, gently insert 1 cube of cheese into center of each meatball; wrap meatballs in dough.)
Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.”
In 10- to 12-inch skillet, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until meat thermometer inserted in center of “bombs” reads 160ºF and dough is golden brown on all sides. (If needed, remove toothpick once bacon has fried on one side in order to flip them over in the oil.) Place on paper towels to cool. (If using cooked meatballs, fry until hot in center and dough is golden brown.) Cool slightly before serving.
Note: The ground beef can also be cooked prior to placing into the “bombs” and stuff with a […]

October 15th, 2013|Appetizer, Snacks|