Prep Time



Cook time




  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce
  • 1/2 cup ranch dressing
  • 1/2 cup crumbled blue cheese
  • 1/2 cup grated Parmesan cheese , (optional)
  • 2 cups shredded cooked chicken, (for easy prep, use rotisserie chicken)
  • 1 cup shredded mozzarella cheese
  • 2 cans (13.8 ounces each) refrigerated pizza crust dough
  • 2 tablespoons melted butter
  • 3 sticks mozzarella string cheese, (optional)


  1. PREHEAT oven to 400°F. Mix cream cheese, RedHot® Sauce, ranch dressing, blue cheese crumbles and Parmesan in large bowl until well blended. Stir in shredded chicken. Set aside.
  2. LINE 15x10x1-inch pan with parchment paper. Sprinkle lightly with flour; set aside. Unroll each pizza crust onto lightly floured surface. Stretch each crust into large rectangle. Trim ends to create 2 large football shapes. Place 1 football on prepared pan, reshaping and stretching, as needed.
  3. SPOON buffalo chicken dip evenly over dough on pan, leaving about 1/2-inch border around edges. Sprinkle evenly with mozzarella cheese. Carefully place second football shaped dough over top, pressing edges to seal.
  4. USE a pizza cutter or sharp knife to make 10 cuts down each side, working from center of football to edge, leaving about 1 inch intact down the center of the football. Pinch end of each section and twist 2 times to create twisted breadsticks. Brush with melted butter.
  5. BAKE 20 to 25 minutes or until golden brown. Meanwhile, cut one string cheese stick in half lengthwise into 2 strips to create stripes at ends of football shape. Cut a second cheese stick in half lengthwise, then cut each half into 5 sections for the laces. Cut remaining cheese stick in half lengthwise for center lace. Arrange string cheese on top of the football. Return to warm oven for about 3 minutes to set, if desired, before serving.