I found this recipe for Buffalo Chicken Pull-Apart Bread on Facebook, you know one of those that they show you in video form in 30 seconds or less AND looks really scrumptious? I was thinking of making it as an appetizer when our son and family are here at Christmas time, but needed to test it first. Well, it was HUGE success and I now make it more regularly.
Well, this recipe did not disappoint. I made some of my homemade Farmhouse Buttermilk Dressing to go with it and the combination was addicting! Instead of an appetizer we added a salad and made it a meal.
BUFFALO CHICKEN PULL-APART BREAD
2 packages Pillsbury pizza dough (I used 1 recipe of my homemade pizza dough)
2 cups chicken, cooked and shredded (I used original recipe Costco Rotisserie chicken)
1 cup Buffalo sauce (I used Frank’s Original Hot Sauce)
1/4 cup scallions, chopped (I used more, about double – we like onions)
2 1/2 cups grated pepper jack cheese (I used regular jack cheese)
1/2 cup unsalted butter, melted
1 jalapeno, sliced (OPTIONAL – I didn’t use)
Ranch dressing for dipping (I used a batch of Farmhouse Buttermilk Dressing)
- Preheat oven to 350°.
- In a bowl toss together the chicken, buffalo sauce, green onions and half the cheese.
- Roll out dough and cut into 3×3 inch squares (about 30 squares total). **SEE NOTE
- Brush each square with the melted butter.
- Top each square with a spoonful of chicken mixtures and then a sprinkling of the remaining cheese.
- Brush loaf pan with butter.
- Stack each square on top of each other in your loaf pan with the chicken side up.
- Brush top of bread with remaining butter.
- Top with remaining cheese.
- Bake 40-50 minutes until golden and set.
NOTE: The original recipe had you doing each square one at a time, but I found it much easier to do them all at once and then stack them in the loaf pan while it was standing on end for a more even and less messy build.