Buffalo Chicken Pull Apart Bread Recipe 42

BUFFALO CHICKEN PULL APART BREAD REICPE

Steps:

• In a small bowl, mix ¼ cup water with the honey and dry yeast. Let sit about 3 minutes until the yeast starts to bubble.
• In a bigger bowl, combine the flour and salt. Add the oil, the yeast mixture and the remaining ¼ cup water. Mix to combine and knead the dough until it's soft and elastic, about 5 minutes.
• Place the dough ball in an oiled bowl, cover with plastic wrap and let rise for 1 hour.
• Split dough into two. Roll out onto a floured working surface. Trim ends for two clean 4 x 16" rectangles.
• Brush dough with buffalo sauce and top with shredded chicken then crumbled blue cheese. You may use more or less than the suggested amounts, based on your liking. Cut in 3" pieces.
• Using a greased 9" pan, carefully stack each piece on top of each other, by tilting the pan and adding one piece at a time. The last should be stacked so the raw edge is lined up against the pan.
• Bake at 350 for 15 minutes.
• While baking, melt your butter and mix in the minced garlic.
• After 15 minutes of baking, pull out and brush the top with garlic butter. Bake for an additional 18-20 minutes.
• Sprinkle with cilantro and serve warm.

PULL-APART BUFFALO CHICKEN SANDWICHES

Steps:

• Preheat the broiler. Split the whole pack of attached dinner rolls in half horizontally. Place the top and bottom halves cut-side up on a baking sheet. Broil until toasted, 1 to 3 minutes. Remove from the oven and preheat to 400 degrees F.
• Melt the butter with the hot sauce in a small saucepan over medium-high heat, whisking, until smooth. Toss the chicken with all but 1 tablespoon of the spicy butter in a medium bowl.
• Spread the chicken mixture evenly on the bottom bread piece; dot evenly with the cheeses and sprinkle with the celery. Cover with the top bread piece, then brush the roll tops with the reserved 1 tablespoon spicy butter and sprinkle with the celery seeds. Bake until the bread is toasted and the cheese is melted, 12 to 15 minutes.

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. Grease a standard-size loaf pan liberally with cooking spray. Set aside.
• In a bowl, mix together cream cheese, hot sauce, mayonnaise, honey, Worcestershire sauce, vinegar, salt, and garlic powder until well combined. Add 1 cup cheddar cheese and 2/3 of the sliced green onions. Mix to combine. Fold chicken into mixture.
• Remove biscuit dough from tube and separate into individual biscuits. Slice each biscuit in half horizontally. Take each biscuit half and press into 3.5-inch wide rounds. Spread 1 heaping spoonful of the chicken mixture evenly onto the surface of a biscuit half. Making a stack, layer another half-biscuit round and heaping spoonful of chicken mixture on top of the first, and repeat process until you place the final biscuit layer on top. Do not top the final layer with chicken. Invert this stack sideways into prepared loaf pan, gently pressing to fit the mold of the pan. Cover with aluminum foil and bake until puffed and lightly golden around edges, about 45 minutes
• Remove aluminum foil, sprinkle surface with remaining 1/4 cup cheese and bake until cheese is melted, about 15 minutes. Allow to cool slightly before removing loaf from pan and garnishing with remaining chopped green onions.

BUFFALO CHICKEN GARBAGE BREAD

Steps:

• Cut chicken into cubes. Season with salt and pepper. Heat teaspoon of olive oil in skillet and add chicken when hot. Cook chicken completely and then add 1/4 cup of wing sauce. Stir to coat chicken and let simmer for a minute or two. Take chicken off heat and let cool.
• Pre-heat oven to 425°F.
• On a well floured surface, spread pizza dough into a long rectangle shape. Add ranch dressing or blue cheese dressing (depending on your preference!) and remaining 1/4 cup of wing sauce. Spread across the dough. Add chicken and then top with mozzarella and cheddar cheese. You can also add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier.
• Starting on one of the short ends, roll it up until you reach the other end. Make sure to tuck the ends of the dough in so the middle doesn't 'ooze' out when baking.
• Spray baking sheet with light coat of non-stick cooking spray. Place garbage bread on the pan and bake for 20 to 25 minutes.
• Let sit for five minutes and cut into and enjoy!