Buffalo Chicken Pull-Apart Bread

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(Part of the Super Bowl Theme Thursday Series)

 
Before you go all crazy telling me what a great idea this is, let me apologize.  I did not make this recipe up.  I saw this recipe for Buffalo Chicken Pull-Apart Bread from Bev Cooks on Pinterest, and knew I had to try it out for myself, with a few adaptations to suit my tastes and make it easier.
 
Buffalo Chicken Pull-Apart Bread
 
This is basically buffalo chicken pizza in a loaf… a loaf of bread you can pull apart and eat.  And share.  Or not.

Buffalo Chicken Bread in the Making
 
If you’re hosting a Super Bowl party, you should definitely share this, though.  Don’t make everyone else sick with envy.  That’s just cruel.
 
Layering Buffalo Chicken Bread
 
I will warn you that the inside stays just a bit doughy due to the moisture in the buffalo chicken, so you have to make sure to cook it until the top begins to brown.  Those crunchy parts taste good, too.   Don’t worry.
 
Stacking Buffalo Chicken Bread in the Bread Pan
 
You can make a million variations of this recipe, so feel free to switch it up.  Maybe you want to make pull apart herbed butter bread, or pull apart garlic bread, or maybe even jalapeno cheddar bread.  The possibilities are endless.
 
Buffalo Chicken Loaf
 

Buffalo Chicken Pull-Apart Bread
 
Prep time
Cook time
Total time
 
Buffalo Chicken Pull Apart Bread will put any other loaf to shame at your Super Bowl party!
Author:
Recipe type: Bread
Ingredients
  • 3 tubes Pillsbury Recipe Creations Seamless Dough
  • 1½ cups Crock Pot Buffalo Chicken (click to open recipe in a new tab)
  • ½ cup colby-jack cheese, shredded
  • ⅓ cup scallions, chopped
  • Nonstick cooking spray
Directions
  1. Preheat the oven to 350 degrees F.
  2. Unroll each tube of Pillsbury dough and cut each into 8 even rectangles (slicing once lengthwise and three times along the width).
  3. 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.
  4. Sprinkle each rectangle with cheese and scallions.
  5. Use a spatula to stack the rectangles in fours.
  6. 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.
  7. Stack all of the buffalo chicken rectangles into your baking dish. Push down lightly on the tops of the stacks as you add more.
  8. Sit the pan horizontally (the way it should be, normally) and sprinkle with extra cheese and scallions, if you'd like.
  9. Bake in the oven for about 40 minutes, or until top begins to brown.
  10. Let cool for 20 minutes in the pan before removing and serving.
Notes
Start the Crock Pot Buffalo Chicken about a day ahead of time.

 
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Comments

  1. Jenilynn says

    I can’t find the recipe creations dough! :( I even checked the website and it looks like they’re not carried anywhere in my area. Is there something else I could use? I really don’t want to break down and make my own dough! Haha

    • Morgan says

      Jenilynn,
      I don’t want to tell you that anything will definitely work, because if I haven’t made it that way, I don’t want to guarantee anything. However, I think that other Pillsbury products might work… Maybe the breadstick/pizza dough one? That would have to be my best bet without trying it myself!
      Let me know what you wind up using and how it turns out!

      • Jenilynn says

        Hi Morgan! I used the regular crescent rolls, I kind of stretched them out by rectangles and cut them in half to make them more square. Well it worked like a charm! I can’t tell you how fun and easy this was to make with my 4 year old daughter. Definitely going to re-run this for Superbowl. I am really pleased! Thank you!

        • says

          Awesome! Glad to hear that worked for you, Jenilynn! Thanks for the tip for other readers, your method sounds perfect. Also, it’s great to hear that you could turn this recipe into a fun activity for you and your daughter =)

  2. Erin says

    Could you cover with foil (to prevent browning) and cook a bit longer to get the inside less doughy? Then take the foil off for the last 10-15 minutes so it gets nice & brown?

    • Kenny W says

      This, while helpful on the surface, doesn’t solve the issue of overhang cooking faster/more than that of the portion contained in the dish. It will lessen the differential, but the inside will still cook at a notably slower rate. The problem with this recipe is that it accepts and showcases overhang, and that’s not okay for a recipe using a sized dish. I 100% guarantee you the “finished” loaf shown in this post was nay inediable, unless OP lied or used different rules.

    • says

      I’ve never tried reheating it, so if you have a chance to make it day of, I’d recommend that. However, if not, I think that putting it back in the oven on low heat with foil over it should work!

  3. Kenny W says

    This is a great recipe on it’s surface, but the picture betrays the actual nature of the result. Your pastry will be cut taller than an average bread pan, so you will have overhang. Your top will likely look very much like the posters image after baking as suggested. You will have raw dough and non-melted cheese below the surface using this recipe. DOUBLE the baking time and you get close to okay, but even then we were pushing either burning part of it to only have it mostly done throughout.

    This is a poorly thought out recipe, as such do question other recipes on this site.

    • says

      Kenny, I’m sorry to hear that you had a bad experience with the recipe. I personally really enjoyed the Buffalo Chicken Pull-Apart Bread, and the feedback I’ve gotten from it has been overwhelmingly positive, so I’m shocked to hear that yours wound up with raw dough and non-melted cheese. Were there any variations you used in ingredients by any chance?

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