Buffalo Pizza Pull Apart Ring Recipes

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 CHICKEN CRESCENT RING

Steps:

• Preheat the broiler. Line a baking sheet with foil.
• Toss the chicken with 1/4 cup hot sauce and 1/4 teaspoon salt in a medium bowl. Transfer to the prepared baking sheet and broil, turning halfway though, until cooked through, about 20 minutes. Reduce the oven to 375 degrees F.
• Meanwhile, mix the Monterey Jack, cream cheese, blue cheese dressing and remaining 1/4 cup hot sauce in a large bowl to combined. Chop the chicken into 1/2-inch cubes and fold into the cheese mixture.
• Remove the foil from the baking sheet, turn the sheet over and spray the back with nonstick cooking spray. Unroll both cans of dough and separate into 16 triangles. Place a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the most pointed ends are facing outward; your dough should look like a giant sun.
• Spoon the chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle the blue cheese on top and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom layer of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles; there will be some gaps where you can see the chicken mixture.
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with more hot sauce, blue cheese dressing, carrots and celery.

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.

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.