Loaded Buffalo Chicken Pull Apart Bread Food

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:

• 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.

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.