Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Buffalo Chicken and Blue Cheese Scrunch Bread
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- Level: Easy
- Total: 1 hr 15 min
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 452
- Total Fat
- 19 g
- Saturated Fat
- 9 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 19 g
- Cholesterol
- 48 mg
- Sodium
- 852 mg
Loaded with spicy Buffalo chicken, creamy blue cheese and melty cheddar, this crave-worthy pull-apart bread is the ultimate party or game day appetizer. The trick to its irresistible texture is our fun technique of scrunching the dough with your hands until it looks rippled. The bread bakes up and around the fillings and each bite is packed with bold flavor and gooey goodness. Serve warm drizzled with plenty of ranch or blue cheese dressing.
- Level: Easy
- Total: 1 hr 15 min
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 452
- Total Fat
- 19 g
- Saturated Fat
- 9 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 19 g
- Cholesterol
- 48 mg
- Sodium
- 852 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Spray a 9-by-13-inch metal baking pan generously with cooking spray.
- Dust a work surface generously with flour. Roll each tube of dough into a 10-by-20-inch rectangle.
- Stir together the rotisserie chicken and Buffalo sauce in a medium bowl until combined. Sprinkle 1 dough sheet evenly with the cheddar, then top evenly with the Buffalo chicken and red onions. Cut into 8 rectangles, then scrunch each piece with your hands until the dough looks rippled and scrunched all over (dust your hands with flour if the dough is sticky).
- Spread the other dough sheet evenly with the cream cheese, then top evenly with the blue cheese and scallion whites. Cut into 8 rectangles, then scrunch with your hands.
- Transfer to the prepared pan, alternating between each flavor to create a checkerboard pattern. They will fit snugly and be very scrunched.
- Bake until the dough is golden brown, puffed and cooked through, about 30 minutes. Let sit in the pan for 10 minutes, then use a large metal spatula to help lift it out. To serve, sprinkle with the scallion greens and drizzle with ranch or blue cheese dressing.
