Blue Cheese Pull Apart Loaf Recipes

BUFFALO CHICKEN PULL APART BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease a 12 cup bundt pan with 2 tablespoons softened butter. Set aside.
• Whisk together Litehouse Blue Cheese Dressing, cream cheese, hot sauce and all spices/seasonings until well combined.
• Stir in 1/2 cup cheddar and 1/2 cup mozzarella followed by chicken and bacon.
• Lay biscuits out separately on a flat surface. Top each biscuit with approximately 1 1/2 tablespoons Buffalo Chicken Dip (more or less so you use all the Dip).
• Stack 3-4 biscuits together, turn on their side and place in greased bundt pan. Repeat with the remaining biscuits, arranging biscuit stacks in pan to create a ring - it will be tight.
• Drizzle ring evenly with 2 tablespoons melted butter.
• Bake Ring for 30 minutes or or until a toothpick comes out clean. You may need to cover the top with foil if the top is golden before the biscuits are cooked through. Sprinkle with the remaining cheeses (about 1 cup) and bake until cheese is melted, 3-5 minutes.
• Cool bread ring in the pan for 10 minutes then remove from pan (flip onto cooling rack then flip back over). Garnish with freshly chopped parsley if desired. Serve warm with Litehouse Blue Cheese Dressing.

BUFFALO CHICKEN PULL APART BREAD

Steps:

• Preheat oven to 350° F
• Make two lengthwise cuts on the top of the rolls, (like an X) making sure that the base of the bread remains attached, so not cutting all the way through.

BUFFALO CHICKEN PULL-APART BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line 8 1/2' by 4 1/2' loaf pan with parchment.
• In medium bowl, combine butter, melted, with Buffalo-style hot sauce. Add shredded rotisserie chicken, crumbled blue cheese, shredded Cheddar and snipped chives; toss to coat.
• Using 1 tube of refrigerated flaky biscuit dough, separate biscuits into halves and flatten each between hands. Prop loaf pan up vertically and place 1 biscuit half on bottom. Top with scant 2 tablespoons of the chicken mixture and another biscuit half. Repeat to form 16 layers.
• Bake 40 minutes, uncovered, then cover with foil and bake 20 minutes more. Cool slightly before serving. Garnish with chives.

BLUE CHEESE PULL APART LOAF

Steps:

• Cut each dinner roll into 4 equal pieces. Arrange half of them into a 12-inch long loaf on a sprayed baking sheet. Brush with half of the butter. In a bowl, combine garlic, chives, parsley, oregano, onion, tarragon and celery seed. Sprinkle half of this mixture over rolls and top with half of the blue cheese. Place remaining roll pieces on top of the blue cheese. Brush with remaining butter and sprinkle with remaining blue cheese and remaining herb mixture. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes.

LOADED BUFFALO CHICKEN PULL-APART BREAD

Steps:

• Instructions Preheat your oven to 375˚F. Slice the bread loaf horizontally and vertically to create semi-shallow 1-inch cubes. Be careful not to slice all the way through the bread. If the loaf is pre-scored, simply follow the lines. You can also use a pre-sliced long rectangular loaf of bread. Just make sure you place it in a rectangular baking dish so it doesn't all fall apart. If using a round loaf, place in a pie pan or a rectangular baking sheet after slicing. In a small bowl, combine the olive oil, garlic, parsley and green onion. I recommend using scissors to cut the green onion, if you use a knife, make sure it's extra sharp or it won't cut as finely. Rub the inside of the bread with the olive oil mixture. This helps the bread stay moist while baking. In a medium mixing bowl, mix together the cream cheese, ranch powder, Greek yogurt, Caesar dressing, oregano and buffalo sauce until combined. Stir in the chicken and half of the cheddar cheeses. Save the other half for the top of the bread. Stuff the filling inside the bread. Be sure to fill the spaces in between the cuts. I recommend using your fingers to tuck it all in there. Top the bread with the remaining cheese and bake for 20-25 minutes or until the cheese has melted and the filling is warmed all the way through. Top with fresh parsley, additional buffalo sauce, blue cheese, celery and red onion.