Buffalo Chicken Monkey Bread Recipes

BUFFALO CHICKEN MONKEY BREAD

Steps:

• Heat oven to 375°F. Generously spray 12-cup fluted tube cake pan with cooking spray. Pour 2 tablespoons of the Buffalo wing sauce in bottom of pan. Drizzle with 1 tablespoon of the ranch dressing.
• In medium bowl, mix 1/4 cup of the Buffalo wing sauce and the melted butter. Stir in chicken and blue cheese.
• Separate dough into 8 biscuits. Cut biscuits into quarters to make a total of 32 pieces. Press each biscuit piece into thin triangle. Place a rounded teaspoonful of the chicken mixture in center of each piece of dough. Enclose mixture by bringing sides of dough up and over; pinch dough to seal.
• Place 16 of the biscuit pieces in pan. Sprinkle with the shredded cheese. Top with remaining 16 biscuit pieces.
• Bake 22 to 26 minutes or until tops of biscuits are golden brown and biscuits in center are fully cooked. Cool in pan 5 minutes. Run spatula around edges of pan, including center. Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. Drizzle with remaining 2 tablespoons Buffalo wing sauce and 1 tablespoon ranch dressing.

BUFFALO CHICKEN MONKEY BREAD

Steps:

• Preheat the oven to 375 degrees F. Spray a 6-cup tube pan with non-stick cooking spray or brush with a bit of vegetable oil using a pastry brush.
• In a medium bowl, mix the chicken with 6 tbsp of the buffalo chicken sauce.
• Cut 5 of the biscuits into quarters, making 20 smaller pieces. Flatten each piece into a circle.
• Place 1 teaspoon of blue cheese crumbles into the centre of each circle. Bring the edges of the dough up to cover the cheese and pinch together to seal the cheese inside the dough.
• Set these aside.
• Cut the remaining 7 biscuits in half, making 14 medium pieces. Flatten each piece into a circle.
• Place 1 tablespoon of chicken in the centre of each circle. Bring the edges of the dough up to cover the chicken and pinch together to seal the chicken inside the dough.
• Pour the remaining 2 tablespoons of buffalo chicken sauce into the bottom of the tube pan in an even layer.
• Brush the dough balls with the melted butter. Layer them into the tube pan - try to alternate between cheese and chicken so you get them evenly distributed throughout.
• Bake for 30-35 minutes until golden-brown on top.
• Place a serving plate upside down over the tube pan. Flip the plate and tube pan together to tip the monkey bread out.
• Drizzle the ranch dressing over the top of the monkey bread. Sprinkle with the chives and parsley to decorate. Serve warm with the cut celery.
• TIPS:.
• If you only have a 12-cup tube pan, you can use it, but the monkey bread will not fill the pan.

BUFFALO CHICKEN MONKEY BREAD

Steps:

• 1. Heat oven to 375. Lightly spray 12 cup fluted tube cake pan with cooking spray. In medium bowl, toss chicken with 1/2 cup buffalo wing sauce until well coated: set aside.
• 2. Separate each can of cough into 10 biscuits. Cut 4 biscuits into quarters to make a total of 16 pieces. Press each of the 16 quarter pieces into a flat round. Place small chunk of blue cheese in center and bring up dough around the cheese and seal.
• 3. With remaining 16 biscuits, press each into a larger flat circle. Place 1 heaping teaspoon buffalo chicken in center of each and enclose chicken in dough. Pinch to seal.
• 4. Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce. Dip each ball of dough in to melted butter. layer balls in pan. Bake 15-20 minutes or until tops of balls are golden brown. Cool in pan slightly, about 5 minutes. Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. serve bread with additional ranch dressing for dipping.

FOOTBALL BUFFALO CHICKEN MONKEY BREAD

Steps:

• Preheat oven to 350F and spray a 12x7.75-inch football cake pan with nonstick cooking spray.
• Add chicken, blue cheese, and ½ cup of buffalo wing sauce to a bowl and toss to combine.
• Separate the biscuits and cut each round in half. Flatten each biscuit piece. Add about half a tablespoon of the chicken mixture to the center of each flattened dough piece. Pinch and seal, then roll into a ball.
• Add ½ cup buffalo sauce, melted butter, garlic powder, vinegar, sugar, and salt to a liquid measuring cup. Whisk. Microwave 30 seconds and whisk again.
• Brush some of the mixture into the bottom of the greased pan. Dip each ball in remaining sauce and place into the cake pan. You should have enough balls to cover the entire cake pan, with three balls in the center making a second layer.
• Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until golden brown. If the outer dough starts getting too brown during baking, cover with foil. Let cool for 5 minutes.
• Invert the football bread onto a serving platter. Brush all over with buffalo sauce and immediately garnish with chives.
• Decoratively pipe the football stitching with the Ranch dressing. Serve with extra dipping sauce on the side.
• Buy the Football Cake Pan now on Amazon ($11.75): https://amzn.to/2Szi4Se.