Buffalo Chicken Pizza Pull Apart Ring Rsc Recipes

BUFFALO CHICKEN RING

Steps:

• Preheat oven to 375°F.
• In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese just until combined.
• Unroll both cans of dough; separate into 8 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. (Dough will overlap; half of each triangle will hang over edges of cookie sheet. Dough ring should look like a sun.).
• Spoon cream cheese mixture on the half of each triangle closest to center of ring. Top with blue cheese crumbles.
• Bring each dough triangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
• Gently separate dough perforations on top until filling peeks through.
• Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

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 RANCH CHICKEN PULL APART BREAD.

Steps:

• 1. Preheat the oven to 375 degrees F. Slice the bread horizontally and vertically to create 1 inch cubes, being careful not to actually slice all the way through the bread (see above photo). Transfer to a baking sheet. 2. In a small bowl, combine the olive oil, garlic, parsley, and chives. Rub the inside of the bread with the olive oil mix. 3. In a medium mixing bowl, beat together the cream cheese, ranch dressing, and buffalo sauce until combined. Stir in the chicken, half the cheddar cheese, the blue cheese, and a large pinch of black pepper. Stuff the filling inside the bread, filling in all the spaces in between the cuts, it's ok to pull back a bit on the pieces of bread. Drizzle over a few spoonfuls of additional buffalo sauce, then stuff with the remaining cheddar. 4. Transfer to the oven and bake for 20-25 minutes or until the cheese has melted and the filling is warmed throughout. Serve topped with fresh parsley, additional buffalo sauce, and ranch, if desired. Enjoy...immediately!5. To make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy.

BUFFALO CHICKEN CRESCENT RING

Steps:

• Preheat oven to 375°F. In a large bowl, use a fork to combine cream cheese, ranch dressing mix, celery, onions, Buffalo sauce, and chicken. Alternatively, you can also combine the ingredients in a food processor.
• Unroll both cans of crescent rolls, then separate each roll into four rectangles. Lay the rectangles on a nonstick baking sheet, or a parchment-lined baking sheet, to form a large circle.
• Spoon chicken mixture around the middle of the crescent dough ring. Fold the top of each crescent dough rectangle over the chicken filling, pressing into place to secure the dough all the way around the filling.
• Bake for 15-20, or until the crescent dough is a golden brown. Allow to cool slightly before serving. Garnish with chopped scallions, cilantro or other herbs, if desired.

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.

CHEESY BUFFALO CHICKEN RING RECIPE BY TASTY

Steps:

• In a bowl, mix cream cheese and hot sauce until smooth.
• Mix in chicken and Monterey Jack cheese.
• Unroll cans of dough, separate into triangles. On a large cookie sheet, arrange the triangles in ring, dough should overlap, leaving around 5 inches (12 ¾ cm) in the center.
• Layer half of the Mozzarella on each triangle closest to the ring.
• Spoon mixture on top of the Mozzarella. Top with the rest of the Mozzarella.
• Bring the top of the triangle over the filling and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.
• Bake at 375˚F (190˚C) for 35 minutes or until the dough is golden brown.
• Cool 5 to 10 minutes before cutting into serving slices. Serve with choice dressing.
• Enjoy!

BUFFALO PIZZA PULL-APART RING

Steps:

• 1) With a kitchen shears or knife cut pizza dough into bite size pieces. Place dough and cheese in a large bowl and pour 1 Tablespoon olive oil over top. Mix lightly with hands to separate sections of dough. Refrigerate dough while you prepare filling.
• 2) In a large skillet over medium heat, sauté onion and red pepper in 1 Tablespoon olive oil until tender. Add chicken, tomatoes and green chilies, paprika, cumin, cilantro and 2 Tablespoons buffalo sauce. Remove from heat and pour filling over cooled dough.
• 3) Spray shallow bundt pan or ring pan with cooking spray. Gently fill ring pan with pizza mixture, making sure pizza dough touches other pieces but does not crowd. Bake pizza ring at 375 degrees for 20 minutes. Remove from oven and allow to cool slightly. Invert pizza onto serving platter and place a bowl of buffalo sauce in center for dipping.

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.

BUFFALO STYLE CHICKEN PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
• Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

BUFFALO CHICKEN PULL-APART BREAD

Steps:

• Preheat oven to 350°F. Grease a standard-size loaf pan liberally with cooking spray. Set aside.
• In a bowl, mix together cream cheese, hot sauce, mayonnaise, honey, Worcestershire sauce, vinegar, salt, and garlic powder until well combined. Add 1 cup cheddar cheese and 2/3 of the sliced green onions. Mix to combine. Fold chicken into mixture.
• Remove biscuit dough from tube and separate into individual biscuits. Slice each biscuit in half horizontally. Take each biscuit half and press into 3.5-inch wide rounds. Spread 1 heaping spoonful of the chicken mixture evenly onto the surface of a biscuit half. Making a stack, layer another half-biscuit round and heaping spoonful of chicken mixture on top of the first, and repeat process until you place the final biscuit layer on top. Do not top the final layer with chicken. Invert this stack sideways into prepared loaf pan, gently pressing to fit the mold of the pan. Cover with aluminum foil and bake until puffed and lightly golden around edges, about 45 minutes
• Remove aluminum foil, sprinkle surface with remaining 1/4 cup cheese and bake until cheese is melted, about 15 minutes. Allow to cool slightly before removing loaf from pan and garnishing with remaining chopped green onions.

BUFFALO CHICKEN PULL-APART BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Unroll each tube of Pillsbury dough and cut each into 8 even rectangles (slicing once lengthwise and three times along the width).
• 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.
• Sprinkle each rectangle with cheese and scallions.
• Use a spatula to stack the rectangles in fours.
• 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.
• Stack all of the buffalo chicken rectangles into your baking dish. Push down lightly on the tops of the stacks as you add more.
• Sit the pan horizontally (the way it should be, normally) and sprinkle with extra cheese and scallions, if you'd like.
• Bake in the oven for about 40 minutes, or until top begins to brown.
• Let cool for 20 minutes in the pan before removing and serving.

BUFFALO CHICKEN PULL APART BREAD RECIPE - (4.2/5)

Steps:

• Preheat oven to 350ºF. Roll out dough and cut into 3x3-inch squares (3 rows of 5). You should end up with 15 squares from of each roll. In a bowl, toss together shredded chicken, Buffalo sauce, scallions and half the cheese. Begin layering. Brush butter on a rectangle, top with Buffalo chicken mixture, followed by a sprinkling of cheese. Repeat with remaining rectangles, stacking one of top of the other, chicken side up. Brush the inside of a loaf pan with melted butter. Load bread into loaf pan, and brush with remaining butter. Bake for 40-50 minutes.

BUFFALO CHICKEN PIZZA PULL-APART RING #RSC

Steps:

• With a kitchen shears or knife cut pizza dough into bite size pieces. Place dough and cheese in a large bowl and pour 1 tablespoon olive oil over top. Mix lightly with hands to separate sections of dough. Refrigerate dough while you prepare filling.
• In a large skillet over medium heat, sauté red pepper 1 tablespoon olive oil until tender. Add chicken, green chilies, chives, paprika, cumin, cilantro, Hidden Valley Ranch Original seasoning and 2 tablespoons buffalo sauce. Remove from heat. Cool for 10 minutes. Pour cooled filling over dough.
• Spray shallow Bundt pan or ring pan with cooking spray. Gently fill ring pan with pizza mixture, making sure pizza dough touches other pieces but does not crowd.
• Bake pizza ring at 375 degrees for 20 minutes. Remove from oven and allow to cool slightly. Invert pizza onto serving platter and place a bowl of buffalo sauce in center for dipping.
• This is a great party snack. Easy to prepare and fun to eat. Your guests can simply pull the pizza apart, dip and enjoy! For a less spicy Buffalo dip, add 1 teaspoon Hidden Valley Original Ranch Dip mix and 2 tablespoons sour cream to ½ cup buffalo sauce.