Directions

• Preheat to oven to 375°F and line a baking sheet with parchment paper.
• Roll out the pie crusts on a lightly floured surface to about ¼-inch thick. 
• 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 24 footballs total.
• Transfer 24 football shapes to the prepared baking sheet. 
• Spoon a heaping tablespoon of the Buffalo Style Chicken Dip for  filling into the center of each football, leaving about a ½-inch (1 cm) border around the edges.
• 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.