2 cups of cooked and shredded chicken
1 cup of Buffalo sauce
2 1/2 cups of pepper jack cheese, shredded, divided
1/4 cup of chopped scallions
2 packages of pizza dough
1/2 cup of melted unsalted butter
Ranch dressing for dipping (optional)
Green onions for garnish (optional)
Preheat oven to 350 degrees F.
Roll out dough and cut into 3x3-inch squares. You should have 15 total squares; arrange in 3 rows of 5.
In a bowl, toss together shredded chicken, Buffalo sauce, scallions, and half the cheese (1 1/4 cups).
Brush butter on a dough square and begin to layer ingredients on top. Begin with Buffalo chicken mixture, followed by a sprinkling of cheese. Repeat with remaining squares, stacking one on top of the other, chicken side up.
Brush the inside of a loaf pan with melted butter. Load stacked bread squares into loaf pan, and brush with remaining butter. Bake for 40 to 50 minutes until desired browning is achieved.
Garnish with green onions and allow to cool. Serve from baking dish or other serving platter if desired.
- Ranch dressing for dipping
- 1 head of cauliflower
- 2-3 cloves of garlic, peeled and coarsely minced
- 1 Tbsp lemon juice (or about half a lemon)
- Olive oil
- Coarse salt and freshly ground black pepper
- Freshly grated Parmesan cheese
- Paprika (optional-but does give the flavor an added kick)
1. Preheat oven to 400
2. Open the head of cauliflower and cut out the heart
3. Toss the florets in lemon juice, minced garlic, and olive oil
4. Sprinkle the pieces evenly in an oven-safe baking dish/pan
5. Sprinkle the Parmesan cheese and Paprika over the top of the florets
6. Bake uncovered 25-30 minutes or until lightly browned
5 pounds (approx. 10-12 large Vidalia onions), peeled, and diced finely
2 red, green or yellow bell peppers, seeded and diced finely
1/4 cup canning salt
1 cup granulated sugar
1 cup light brown sugar, packed
1/2 tsp ground turmeric
2 cups cider vinegar
1 tsp mixed pickling spices
Using a food processor, finely dice the onions and peppers. Combine the diced onions and bell peppers with the salt; stir and let stand for 30 minutes.
Drain the vegetables in a fine mesh strainer, squeezing gently and discarding liquid. In a large non-reactive pot, combine the sugars, turmeric, and vinegar. Put pickling spices in a cheesecloth bag and add to the vinegar and sugar mixture. Bring to a simmer; reduce heat to low and simmer gently for 5 minutes.
Add the well-drained vegetable mixture, increase heat to medium, and bring to a boil. Lower heat to medium low and simmer for 30 minutes.
Fill the hot jars and wipe rims with damp paper towels. Fit the jars with the lids and screw jar rings on firmly.
Process jars in a boiling water bath or steam canner for 10 minutes. Remove jars and let cool 24 hours undisturbed. Store in pantry up to one year, opened jars need to be refrigerated.
Provided by "Cooking with Mary"