It’s pizza crust twirled with buffalo chicken dip – need we elaborate? (Oh, but we will.) Cheesy, bready, and loaded with the kicked-up flavor and heat of Frank’s® RedHot Original Cayenne Pepper Sauce, this easy-to-make appetizer is going to be a hit long after football season is gone.
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.
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.
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.
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.
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.