¼ cup ranch dressing (20 g), plus more for serving
4 premade pie crusts, 9 inch (23 cm) each, thawed if frozen
egg wash, for brushing
Nutrition Info
Calories 188
Fat 11g
Carbs 16g
Fiber 1g
Sugar 1g
Protein 5g
How to Make It
1. Step
Preheat to oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step
In a large bowl, combine the chicken, salt, pepper, mozzarella cheese, green onions, buffalo sauce, and ranch dressing.
3. Step
Roll out the pie crusts on a lightly floured surface to about ¼-inch (6 mm) thick.
4. Step
Using a paring knife, cut thin strips to resemble football laces. Then, cut out small football shapes from the remaining dough. Reroll any excess dough and cut out more shapes. You should have about 48 footballs total.
5. Step
Transfer 24 football shapes to the prepared baking sheet.
6. Step
Spoon a heaping tablespoon of the chicken filling into the center of each football, leaving about a ½-inch (1 cm) border around the edges.
7. Step
Brush the edges with egg wash and place another football on top, pressing the edges with your finger. Crimp the edges with a fork to seal.
8. Step
Arrange the lace cutouts on top of the footballs. Brush more egg wash over the tops.
9. Step
Bake for 15-20 minutes, or until golden brown.
10. Step
Let cool for 5 minutes before serving. Serve with ranch dressing, if desired.
