Best Buffalo Chicken Pull Apart Bread Recipes

Buffalo Chicken Pull Apart Bread image

Provided by Jen

Time 50m

Number Of Ingredients 12

2 tablespoons softened butter
1/4 cup Litehouse Chunky Blue Cheese Dressing
4 oz. cream cheese, softened
1/4 cup hot sauce
1/2 tsp EACH chili pwdr, cumin, smoked paprika, garlic pwdr, onion pwdr
salt to taste
1 cup freshly grated sharp cheddar cheese (divided)
1 cup freshly grated mozzarella cheese (divided)
2 cups packed shredded chicken ((about 1 1/2 pounds))
4 pieces Cooked and crumbled bacon
2 16.3 oz. pkgs. refrigerated biscuits ((16 biscuits total))
2 tablespoons melted butter

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 image

Provided by Matt Robinson

Number Of Ingredients 8

1/2 cup Franks Hot Sauce
3 tablespoon butter, melted and warm
4 tablespoon green onions
3 tablespoons flat parsley, finely chopped
8 oz. shredded rotisserie chicken
1/2 cup blue cheese crumbles
10 oz. fresh mozzarella
2 13.8 oz Pilsbury Pizza Crust (or homemade pizza dough)

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 image

Provided by Southern Living Editors

Time 1h20m

Number Of Ingredients 12

4 ounces cream cheese
1/3 cup hot sauce*
2 tablespoons mayonnaise
1 1/2 tablespoons honey
1 teaspoon Worcestershire sauce
1 teaspoon apple cider vinegar
1 teaspoon kosher salt
3/4 teaspoon garlic powder
1 1/4 cup sharp cheddar cheese, divided
3 green onions, thinly sliced
9 ounces cooked chicken, shredded
1 (16-oz.) tube buttermilk biscuit dough

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 Recipe - (4.2/5) image

Provided by JimMac

Number Of Ingredients 8

2 packages Pillsbury pizza dough
2 cups chicken, cooked and shredded or diced
1 cup Buffalo sauce
1/4 cup scallions, chopped
2 1/2 cups shredded pepper jack cheese
1/2 cup unsalted butter, melted
1 jalapeño, sliced (optional)
Ranch dressing for dipping (optional)

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.