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Buffalo Chicken Monkey Bread

Blogger Shawn Syphus of I Wash You Dry has created a spicy chicken and blue cheese pull-apart bread that guests will be nuts about!

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  • prep time 20 min
  • total time 40 min
  • ingredients 7
  • servings 6
 

Ingredients

2
cans (7.5 oz each) Pillsbury® Country Style® refrigerated biscuits
2
cups shredded cooked chicken breast
3/4
cup buffalo wing sauce
1/4
cup blue cheese crumbles (1 oz)
2
tablespoons ranch dressing
1/4
cup butter, melted
Additional ranch dressing for dipping

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Lightly spray 12-cup fluted tube cake pan with cooking spray.
  • 2 In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
  • 3 Separate each can of dough into 10 biscuits. Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round. Place small chunk of blue cheese (about 1 teaspoon) in center of each round. Enclose cheese by bringing sides of dough up and over; pinch dough to seal and enclose cheese.
  • 4 With remaining 16 biscuits, press and stretch each into larger rounds. Place 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken.
  • 5 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 into melted butter; layer balls in pan.
  • 6 Bake 15 to 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.
  • 1 Heat oven to 375°F. Lightly spray 12-cup fluted tube cake pan with cooking spray.
  • 2 In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
  • 3 Separate each can of dough into 10 biscuits. Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round. Place small chunk of blue cheese (about 1 teaspoon) in center of each round. Enclose cheese by bringing sides of dough up and over; pinch dough to seal and enclose cheese.
  • 4 With remaining 16 biscuits, press and stretch each into larger rounds. Place 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken.
  • 5 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 into melted butter; layer balls in pan.
  • 6 Bake 15 to 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.

EXPERT TIPS

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Expert Tips

Add a layer of mozzarella cheese between the buffalo chicken-dough balls before baking for an extra cheesy monkey bread.

Try adding a teaspoon each of garlic powder and parsley flakes to the melted butter before dipping the dough balls in it.

Nutritional information

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