Football Buffalo Chicken Monkey Bread Recipes

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:

• 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.

HERSHEY'S CHOCOLATE MONKEY BREAD

Steps:

• Thaw loaves as directed on package; let rise until doubled.
• Stir together granulated sugar, cocoa and cinnamon.
• Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl.
• Microwave at HIGH (100%) 30 to 60 seconds or until smooth when stirred.
• Pour mixture into 12-cup fluted tube pan.
• Heat oven to 350°F Pinch off pieces of bread dough; form into balls, 1-1/2 inches in diameter, placing 3 baking pieces inside each ball.
• Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar mixture.
• Place balls in prepared pan.
• Bake 45 to 50 minutes or until golden brown.
• Cool 20 minutes in pan; invert onto serving plate.
• Cool until lukewarm.

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.

BUFFALO CHICKEN GARBAGE BREAD

Steps:

• Cut chicken into cubes. Season with salt and pepper. Heat teaspoon of olive oil in skillet and add chicken when hot. Cook chicken completely and then add 1/4 cup of wing sauce. Stir to coat chicken and let simmer for a minute or two. Take chicken off heat and let cool.
• Pre-heat oven to 425°F.
• On a well floured surface, spread pizza dough into a long rectangle shape. Add ranch dressing or blue cheese dressing (depending on your preference!) and remaining 1/4 cup of wing sauce. Spread across the dough. Add chicken and then top with mozzarella and cheddar cheese. You can also add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier.
• Starting on one of the short ends, roll it up until you reach the other end. Make sure to tuck the ends of the dough in so the middle doesn't 'ooze' out when baking.
• Spray baking sheet with light coat of non-stick cooking spray. Place garbage bread on the pan and bake for 20 to 25 minutes.
• Let sit for five minutes and cut into and enjoy!