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Steps
1
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.
2
In medium bowl, mix 1/4 cup of the Buffalo wing sauce and the melted butter. Stir in chicken and blue cheese.
3
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.
4
Place 16 of the biscuit pieces in pan. Sprinkle with the shredded cheese. Top with remaining 16 biscuit pieces.
5
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.
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Be sure to purchase Buffalo wing sauce instead of standard hot sauce. Wing sauces often include butter and Worcestershire sauce in addition to the hot peppers and vinegar common in most hot sauces.
Rotisserie chicken works well in this Buffalo chicken pull-apart bread recipe, but you can also use leftover cooked chicken or turkey.
Love blue cheese? Sprinkle finished Buffalo Chicken Monkey Bread with additional 2 tablespoons crumbled blue cheese.
Dress up your serving plate with fresh celery and carrot sticks.
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