Step-by-Step Instructions

1. 1.Prepare the Chicken

   Debone and shred the whole rotisserie chicken, discarding the skin and bones. Place the shredded chicken into a large mixing bowl, retaining any juices from the chicken bag.

2. 2.Mix the Buffalo Chicken Filling

   Add 1/2 cup of Frank's RedHot Original hot sauce, 1/2 cup of Ranch dressing, 6-8 chopped cilantro stems, 1/2 tsp Creole seasoning, 1/2 tsp Cajun seasoning, 1 tsp onion powder, 1 tsp smoked paprika, and 1 tbsp Accent to the shredded chicken.

3. 3.Combine and Adjust

   Mix all ingredients thoroughly until well combined. Add an additional 2 tablespoons of Ranch dressing and mix again to achieve desired consistency.

4. 4.Prepare Biscuits and Fill

   Take one biscuit from the can (ensure biscuits have been out of the refrigerator for about 30 minutes to be slightly warm and pliable) and gently stretch it out to form a flat, circular base. Scoop one spoonful of the buffalo chicken mixture onto the center of the stretched biscuit. Top with a small handful of shredded mozzarella and provolone cheese.

5. 5.Form the Pumpkin Heads

   Carefully gather the edges of the biscuit dough around the filling, pinching them together at the top to seal and form a ball.

6. 6.Create Pumpkin Segments

   Cut a piece of cooking string approximately 12-15 inches long. Place the string under the filled biscuit ball, bring the ends up, and tie a knot at the top. Wrap the string around the ball, creating segments to resemble a pumpkin. Repeat this process until you have 6-8 segments. Tie another knot at the top and trim any excess string.

7. 7.Prepare for Baking

   Repeat steps 4-6 for the remaining biscuits. Place the formed pumpkin heads in a greased baking pan. In a separate small bowl, melt 2 tablespoons of garlic butter. Using a pastry brush, gently brush the tops of each pumpkin head with the melted garlic butter.

8. 8.Assemble Buffalo Chicken Dip

   Transfer any remaining buffalo chicken mixture to a small, oven-safe dish. Top generously with the remaining shredded mozzarella and provolone cheese.

9. 9.Bake

   Preheat your oven to 350°F (175°C). Bake the buffalo chicken pumpkin heads and the buffalo chicken dip for 15-17 minutes, or until the biscuits are golden brown and the cheese on the dip is melted and bubbly.

10. 10.Serve

    Once baked, carefully remove the cooking string from each pumpkin head. Garnish the pumpkin heads with chopped pecans and the buffalo chicken dip with fresh parsley (optional). Serve warm.