Ingredients:

• 2 boneless chicken breasts
• 1 teaspoon olive oil
• 1 pizza dough (store-bought, left at room temperature for 20 minutes)
• 8 oz shredded part-skim mozzarella cheese
• 3 oz shredded cheddar cheese
• 1/2 cup Franks Wing Sauce
• 1/3 cup ranch or blue cheese dressing

Instructions:

1. Cube the chicken, season with salt and pepper, then cook in a skillet with olive oil until fully cooked.
   Add 1/4 cup of wing sauce, stir, and let it simmer briefly. Remove from heat and let it cool.
2. Preheat the oven to 425°F.
3. On a floured surface, stretch the pizza dough into a long rectangle.
4. Spread ranch or blue cheese dressing and the remaining 1/4 cup of wing sauce on the dough. Add the cooled
   chicken, then top with mozzarella and cheddar cheese. Optionally, drizzle a bit more wing sauce for extra
   spice.
5. Roll the dough into a pinwheel shape, ensuring the ends are tucked in to prevent any filling from
   escaping during baking.
6. Spray a baking sheet with a light coat of non-stick cooking spray. Place the rolled bread on the pan and
   bake for 20 to 25 minutes.
7. Allow it to rest for five minutes before slicing and savoring!

Note: Oven temperatures may vary, so consider placing the rack in the middle of the
oven. If needed, adjust the temperature to 400 degrees for a slightly longer cooking time.