2 premade pie crusts, 9 inch each, thawed if frozen
Egg wash, for brushing
Directions:
Preheat oven to 375°F and line a baking sheet with parchment paper.
In a large bowl, combine chicken and Good Foods PB buffalo dip.
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. Re-roll 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 chicken 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 edges with a fork to seal.
Arrange the lace cutouts on top of the footballs. Brush more egg wash over the tops.
