Buffalo Chicken Pull Apart Bread
Creamy buffalo ranch covered chicken and pepper jack cheese, wrapped in bread dough, and baked in a Bundt pan to make a savory & delicious BUFFALO CHICKEN PULL-APART BREAD!
Servings: 4
Calories: 949kcal
Equipment
Ingredients
- 2 cups Shredded cooked chicken
- 1/2 cup Creamy buffalo ranch sauce I used Moore's
- 20 Rhodes Frozen Dinner Rolls defrosted, but not yet rising
- 1 cup Pepper jack cheese
- 4 Tbs Salted butter melted
- 1 Tbs Garlic parmesan seasoning blend I used Johnny's
Instructions
- 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!
Notes
If you can't find buffalo ranch sauce - mix together equal parts buffalo sauce and ranch dressing. You can also substitute 1 teaspoon garlic powder and 1-2 tablespoons grated parmesan cheese for the seasoning mix if desired.
Nutrition
Calories: 949kcal | Carbohydrates: 103g | Protein: 26g | Fat: 49g | Saturated Fat: 18g | Cholesterol: 65mg | Sodium: 1708mg | Potassium: 335mg | Fiber: 9g | Sugar: 4g | Vitamin A: 635IU | Vitamin C: 1mg | Calcium: 661mg | Iron: 9.4mg