Buffalo Chicken Pumpkin Heads with Dip

Step 1: Debone and Shred Chicken

Debone one whole rotisserie chicken, removing all skin and bones. Shred the meat and place it in a large mixing bowl. Pour any juices from the chicken bag into a separate container for later use in the dip.

Step 2: Mix Buffalo Chicken Filling

To the shredded chicken, add 1/2 cup Frank's Hot Sauce, 1/2 cup Hidden Valley Ranch dressing, 6-8 chopped cilantro stems, 1/2 tsp Creole seasoning, 1/2 tsp Cajun seasoning, 1 tsp onion powder, 1 tsp smoke paprika, and 1 tbsp Accent. Mix thoroughly until all ingredients are well combined. The host adds a little more ranch to taste.

Step 3: Prepare Biscuit Dough

Take one can of Pillsbury Grands! Big Biscuits. Gently stretch each biscuit dough round with your hands until it's slightly flattened and pliable.

Step 4: Fill Biscuit Dough

Place one scoop of the buffalo chicken filling onto the center of each stretched biscuit dough. Top the filling with a generous pinch of shredded mozzarella and provolone cheese.

Step 5: Form Pumpkin Balls

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

Step 6: Shape with Twine

Cut several pieces of cooking twine, each long enough to wrap around a biscuit ball. Place a ball on the twine, bring the ends up and tie a knot at the top. Then, wrap the twine around the sides of the ball, creating sections like a pumpkin, and tie another knot at the top. Repeat this process to create 6-8 sections for each pumpkin.

Step 7: Bake Pumpkin Heads

Place the twine-wrapped pumpkin heads onto a baking sheet. Preheat your oven to 350°F (175°C) and bake for 15-17 minutes, or until golden brown.

Step 8: Brush Pumpkin Heads with Garlic Butter

Once baked, gently brush each pumpkin head generously with garlic butter.

Step 9: Prepare and Bake Buffalo Chicken Dip (Optional)

If you have leftover buffalo chicken filling, spread it evenly into a small baking dish. Top generously with shredded mozzarella and provolone cheese. Bake at 350°F (175°C) for about 15 minutes, or until the cheese is melted and bubbly.

Step 10: Garnish and Serve

Once baked, carefully remove the cooking twine from the pumpkin heads. Garnish the pumpkin heads with chopped pecans for a stem-like appearance. Serve the buffalo chicken pumpkin heads alongside the cheesy buffalo chicken dip.

• Allow biscuit dough to sit at room temperature for about 30 minutes before shaping to make it more pliable.

• You can use a fork or knife to shred the chicken if you prefer not to use your hands.

• Use different flavors of rotisserie chicken for varied taste profiles.

• Adjust the amount of hot sauce and ranch to your preferred spice level and creaminess.