2 cups cooked shredded chicken (rotisserie works great)

8 ounces cream cheese, softened

1/2 cup shredded Monterey Jack

2/3 cup shredded cheddar cheese

1/2 cup buffalo sauce

1/2 cup ranch dressing

2 tubes refrigerated pizza dough

4 ounces block cheddar, cut into 16 cubes

2 tablespoons butter, melted

Preheat the oven to 400°F and grease a 10 to 12 inch oven-safe skillet.

In a large bowl, stir together 2 cups cooked shredded chicken (rotisserie works great), 8 ounces cream cheese, softened, 0.5 cups shredded Monterey Jack, 0.7 cups shredded cheddar, 0.5 cups buffalo sauce, and 0.5 cups ranch dressing until smooth and well combined.

Roll out one tube of pizza dough on a lightly floured surface. Cut out two triangle eyes, a triangle nose, and a jagged jack-o'-lantern grin. Place them on a parchment-lined baking sheet.

Bake the face pieces until golden and puffed, then set aside.

Cut the second tube of dough into 16 squares. Wrap each square around a cube of 4 ounces block cheddar, cut into 16 cubes, pinch to seal, and roll into a ball. Arrange the balls in a ring around the edge of the skillet.

Spoon the dip into the center of the skillet and bake until the dip is bubbly and the bread bites are golden.

Brush the bread bites and face pieces with 2 tablespoons butter, melted. Arrange the face on top of the dip and serve warm.