Prepare our recipe for Pulled Buffalo Chicken and measure out three cups. (Freeze the remaining two cups in an airtight zipper seal bag to be used in another recipe.)

Preheat oven to 350 degrees F.

In a medium saucepan, place cream cheese, blue cheese dressing, crumbled blue cheese, jack cheese, Fontina cheese, Gouda and Frank’s hot sauce.

Whisk over medium heat to melt everything together. Remove from heat and stir in the Buffalo Chicken, then spread out on a sheet tray and place in the refrigerator to cool.

After cooling, divide into 16 portions using a rubber spatula to make a 4X4 pattern to make 16 equal portions.

Spray a 13×9-inch casserole dish with non-stick pan spray.

Open the biscuit packages and begin rolling out each biscuit to a five-inch circle. Place one portion of the Buffalo Chicken into the center of the flattened biscuit and pull up the back side to front side and pinch. Then pinch the edges closed so it looks like a pierogi. Finally pull the left and right edges to the center and pinch.

Turn each one over and place in baking dish, seam side down. Line up six down the center from one end to the other, then finish with five on each side.

Bake for about 30-35 minutes or until the tops are golden brown.

As soon as the pan comes out of the oven, brush on the melted butter and sprinkle on the kosher salt.

Serve immediately with additional blue cheese dressing, crumbled blue cheese and more Franks hot sauce.