How To Make Buffalo Chicken Pull Apart Bread
Looking for game day snacks? Then this pull-apart bread filled with shredded chicken that’s tossed in buffalo sauce and blue cheese is the one for you.
- ½cupwarm water
- ½pkgdry active yeast
- 1¼cupsall purpose flour
- ½tbspextra virgin olive oil
- 1chicken breast,cooked and shredded
- ¼cupbuffalo sauce
- ½cupblue cheese crumbles
In a small bowl, mix ¼ cup water with the honey and dry yeast. Let sit for about 3 minutes until the yeast starts to bubble.
In a bigger bowl, combine the flour and salt. Add the oil, the yeast mixture, and the remaining water. Mix to combine and knead the dough for about 5 minutes until it’s soft and elastic.
Place the dough ball in an oiled bowl, cover with plastic wrap and let rise for 1 hour.
Split the dough into 2. Roll out onto a floured working surface. Trim ends for 2 clean 4×16-inch rectangles.
Brush dough with buffalo sauce and top with shredded chicken then crumbled blue cheese. Cut in 3-inch pieces.
Using a greased 9-inch pan, carefully stack each piece on top of each other, by tilting the pan and adding 1 piece at a time. The last should be stacked so the raw edge is lined up against the pan.
Bake at 350 degrees F for 15 minutes.
While baking, melt butter and mix in the minced garlic.
After 15 minutes of baking, pull out and brush the top with garlic butter. Bake for an additional 18 to 20 minutes.
Sprinkle with cilantro and serve warm. Enjoy!
- Calories: 258.17kcal
- Fat: 13.29g
- Saturated Fat: 6.75g
- Trans Fat: 0.26g
- Monounsaturated Fat: 4.45g
- Polyunsaturated Fat: 1.10g
- Carbohydrates: 22.17g
- Fiber: 1.53g
- Sugar: 0.62g
- Protein: 12.48g
- Cholesterol: 42.26mg
- Sodium: 229.73mg
- Calcium: 71.48mg
- Potassium: 154.89mg
- Iron: 1.55mg
- Vitamin A: 77.80µg
- Vitamin C: 0.30mg
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