Buffalo Chicken Pull Apart Bread Recipes

BUFFALO CHICKEN MONKEY BREAD

Steps:

• Heat oven to 375°F. Generously spray 12-cup fluted tube cake pan with cooking spray. Pour 2 tablespoons of the Buffalo wing sauce in bottom of pan. Drizzle with 1 tablespoon of the ranch dressing.
• In medium bowl, mix 1/4 cup of the Buffalo wing sauce and the melted butter. Stir in chicken and blue cheese.
• Separate dough into 8 biscuits. Cut biscuits into quarters to make a total of 32 pieces. Press each biscuit piece into thin triangle. Place a rounded teaspoonful of the chicken mixture in center of each piece of dough. Enclose mixture by bringing sides of dough up and over; pinch dough to seal.
• Place 16 of the biscuit pieces in pan. Sprinkle with the shredded cheese. Top with remaining 16 biscuit pieces.
• Bake 22 to 26 minutes or until tops of biscuits are golden brown and biscuits in center are fully cooked. Cool in pan 5 minutes. Run spatula around edges of pan, including center. Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. Drizzle with remaining 2 tablespoons Buffalo wing sauce and 1 tablespoon ranch dressing.

BUFFALO CHICKEN PULL APART BREAD

Steps:

• Preparation: Pre-heat oven to 400 degrees. If you have a pizza stone place it in the oven to pre-heat as well (this will help the pull apart bread cook more evenly). Lightly cover a 9x4.75 inch loaf pan with non-stick spray (this will keep the parchment paper in place). Place parchment on top, leaving a 1-inch over hang on each side.
• To make the buffalo sauce: In a large bowl combine and mix together hot sauce and butter. Reserve and set aside 4 tablespoons of sauce.
• Add shredded chicken to the bowl and mix to combine. Set aside to roll out dough.
• Stretch and roll out dough to a 12-inch square. Brush reserved buffalo sauce onto dough. Sprinkle green onions and parsley on top. Cut dough into sixteen 3-inch squares. Top each square with some chicken, blue cheese crumbles and mozzarella cheese.
• Stand loaf pan up vertically. Layer and stack one square on top of one other until pan fills up. Transfer pan to oven and bake, until browned on top, about 60 minutes. Check on pull apart bread after 40 minutes. If it starts to brown too quickly, tent with foil.
• Remove from the oven and transfer to a wire rack to cool for ten minutes. Using the parchment over hang lift bread out of pan. Serve immediately.

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 RANCH CHICKEN PULL APART BREAD.

Steps:

• 1. Preheat the oven to 375 degrees F. Slice the bread horizontally and vertically to create 1 inch cubes, being careful not to actually slice all the way through the bread (see above photo). Transfer to a baking sheet. 2. In a small bowl, combine the olive oil, garlic, parsley, and chives. Rub the inside of the bread with the olive oil mix. 3. In a medium mixing bowl, beat together the cream cheese, ranch dressing, and buffalo sauce until combined. Stir in the chicken, half the cheddar cheese, the blue cheese, and a large pinch of black pepper. Stuff the filling inside the bread, filling in all the spaces in between the cuts, it's ok to pull back a bit on the pieces of bread. Drizzle over a few spoonfuls of additional buffalo sauce, then stuff with the remaining cheddar. 4. Transfer to the oven and bake for 20-25 minutes or until the cheese has melted and the filling is warmed throughout. Serve topped with fresh parsley, additional buffalo sauce, and ranch, if desired. Enjoy...immediately!5. To make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy.

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 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.

BUFFALO CHICKEN PULL-APART BREAD

Steps:

• Preheat oven to 400 degrees
• Toss shredded chicken with creamy buffalo ranch sauce, set aside
• Cut Rhodes Bake and Serve Frozen dinner rolls in half
• Pull them thin, or roll them out
• Put a pinch of chicken and cheese on center, and close up so it makes a little pouch of bread dough filled with chicken and cheese. Usually I just eye-ball it, but if you want a specific measurement, go with a teaspoon of each.
• Spray a bundt cake pan with non-stick cooking spray.
• Once you have all 40 pieces stuffed with chicken and cheese, melt butter, and stir in the garlic seasoning.
• Dip each bread dough ball in melted butter and layer into the bundt cake.
• Bake for 30-35 minutes
• Remove from oven, let sit 5 minutes in pan, loosen edges with a butter knife
• Flip pull apart bread over onto a plate and serve.
• It is great served with more buffalo ranch sauce, carrots, and celery!

BUFFALO CHICKEN PULL-APART BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Unroll each tube of Pillsbury dough and cut each into 8 even rectangles (slicing once lengthwise and three times along the width).
• Using a spoon, spread a thin layer the Crock Pot Buffalo Chicken on each rectangle. Don't overdo it, or the bread will not cook on the inside.
• Sprinkle each rectangle with cheese and scallions.
• Use a spatula to stack the rectangles in fours.
• Spray a mini loaf pan with nonstick cooking spray and prop it up vertically by placing something behind it. I used a can of soup.
• Stack all of the buffalo chicken rectangles into your baking dish. Push down lightly on the tops of the stacks as you add more.
• Sit the pan horizontally (the way it should be, normally) and sprinkle with extra cheese and scallions, if you'd like.
• Bake in the oven for about 40 minutes, or until top begins to brown.
• Let cool for 20 minutes in the pan before removing and serving.

BUFFALO PULL-APART BREAD

Steps:

• Preheat oven to 350 degrees F. In small bowl, mix together butter and buffalo wing sauce. Set aside.
• Slice top of bread long-ways and then cross-ways, being careful not to cut loaf all the way through. Gently open cuts of loaf. Pour butter mixture all over bread, making sure mixture makes it into crevices. Then cover bread with cheese, pushing it into cuts, as well. Sprinkle top with half of the scallions.
• Move loaf to sheet pan, and bake for 20 minutes, until cheese is melted. Garnish with remaining scallions, and serve immediately with ranch and blue cheese dressings.

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.

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 F.
• Roll out dough and cut into 3x3-inch squares. You should have 15 total squares; arrange in 3 rows of 5.
• In a bowl, toss together shredded chicken, Buffalo sauce, scallions and half the cheese (1 1/4 cups).
• Brush butter on a dough square and begin to layer ingredients on top. Begin with Buffalo chicken mixture, followed by a sprinkling of cheese. Repeat with remaining squares, stacking one on top of the other, chicken side up.
• Brush the inside of a loaf pan with melted butter. Load stacked bread squares into loaf pan, and brush with remaining butter. Bake for 40 to 50 minutes until desired browning is achieved.
• Garnish with green onions and allow to cool. Serve from baking dish or other serving platter if desired.

BUFFALO CHICKEN PULL APART BREAD RECIPE - (4.2/5)

Steps:

• Preheat oven to 350ºF. Roll out dough and cut into 3x3-inch squares (3 rows of 5). You should end up with 15 squares from of each roll. In a bowl, toss together shredded chicken, Buffalo sauce, scallions and half the cheese. Begin layering. Brush butter on a rectangle, top with Buffalo chicken mixture, followed by a sprinkling of cheese. Repeat with remaining rectangles, stacking one of top of the other, chicken side up. Brush the inside of a loaf pan with melted butter. Load bread into loaf pan, and brush with remaining butter. Bake for 40-50 minutes.

BUFFALO CHICKEN PULL APART BREAD RECIPE

Steps:

• Dough:
• In a small bowl, mix ¼ cup water with the honey and dry yeast. Let sit for 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 water. Mix to combine and knead the dough for about 5 minutes until it's soft and elastic.
• Place the dough ball in an oiled bowl, cover with plastic wrap and let rise for 1 hour.
• Split the dough into 2. Roll out onto a floured working surface. Trim ends for 2 clean 4x16-inch rectangles.
• Filling:
• Brush dough with buffalo sauce and top with shredded chicken then crumbled blue cheese. Cut in 3-inch pieces.
• Using a greased 9-inch pan, carefully stack each piece on top of each other, by tilting the pan and adding 1 piece at a time. The last should be stacked so the raw edge is lined up against the pan.
• Bake at 350 degrees F for 15 minutes.
• While baking, melt 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 to 20 minutes.
• Sprinkle with cilantro and serve warm. Enjoy!

CREAMY BUFFALO CHICKEN PULL-APART BREAD

Steps:

• Preheat oven to 350 degrees.
• Prepare your loaf of bread by slicing the bread in one direction, make sure that you cut almost all the way to the bottom, not all the way through, leave ½ inch from the bottom of the loaf uncut. Turn the loaf and slice the other direction, making a cross-hatch pattern with your bread. Be careful not to slice through the bottom of the loaf, you don't want any of the cheesy goodness getting away.
• In a small mixing bowl add the chicken, next add in the cream cheese and mix together using a fork. Next add in the buffalo sauce and stir into the chicken mixture until combined. Add in 1-2 cups of the shredded Colby Jack cheese, depending on how cheesy you want it, add in green onions and blue cheese crumbles to taste. Stir it all together.
• Stuff the cream cheese mixture into the bread, in between the squares that you made while cutting the bread. Add some extra shredded cheese, if you like.
• Cover with foil and bake for 25-30 minutes or until cream cheese mixture is hot a bubbly.
• Remove from oven and top with additional Buffalo sauce, green onions and blue cheese crumbles. Serve immediately and devour.

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.