Cook Once, Eat Twice-Buffalo Chicken

One of my husband's favorite meals is Buffalo Chicken Sandwiches. While he loves the leftovers as is, I prefer to turn the leftovers into another meal--Buffalo Chicken Pizza

Day 1-Buffalo Chicken Sandwiches

• 2 lb boneless skinless chicken breasts, cut into 1 inch pieces
• 1.5 tsp paprika
• 1.5 tsp chili powder
• salt and pepper to taste
• Olive Oil
• 6 TBS butter
• 2/3 C Frank's Red Hot
• Blue Cheese Dressing (refrigerated brands most recommended, such as Bob's Big Boy, Litehouse, or Marie Callenders.) 
• Lettuce 
• Scallions, chopped
• 4 Rolls, split
  
  • Sprinkle paprika, chili powder, salt, and pepper on chicken. In a pan, heat olive oil, and cook chicken until cooked through. 
  • In a medium sauce pot, melt butter, and add Frank's Red Hot. Stir to combine. Add cooked chicken, and stir until chicken is thoroughly coated.
  • To assemble sandwiches, slather Blue Cheese Dressing on rolls, then add the lettuce, chicken, and top with scallions. Serve with Carrot and Celery Sticks.

Day 2-Buffalo Chicken Pizza

• 1 lb Pizza Dough, homemade or store bought
• 1/2 C Blue Cheese Dressing (refrigerated brands most recommended)
• 1-1.5 C Leftover Buffalo Chicken 
• Scallions for sprinkling on top
• 8 oz. Mozzarella Cheese

• Preheat oven to 425 degrees. 
• Put pizza dough on pizza pan, and stretch to form crust. Put crust in the oven 4-6 minutes until dough is set, but not cooked.
• Put blue cheese dressing on pizza dough, cover with mozzarella cheese, then top with buffalo chicken
• Cook 12-15 minutes, until crust is brown and cheese is bubbly
• Top with scallions, cut and serve.