This new recipe is probably my all-time favorite savory monkey bread. If you’re a fan of ranch dressing (who isn’t?!), then you’re going to flip for this cheesy bread recipe.
Similar to my Buffalo Chicken Monkey Bread, I snuck in cheesy bread bombs that are scattered all throughout. So if you’re not ripping into a biscuit that’s stuffed with ranch-flavored chicken, you’re pulling apart a gooey cheese-filled nugget. And all is right with the world.
I’m going to test your math skills with this recipe so stay with me. You’ll need 2 tubes of Pillsbury country style biscuits; each contains 10 biscuits. 10 x 2 = 20 biscuits total.
Take 16 of those biscuits and fill them with your ranch-flavored chicken. Pull the sides up and over the chicken, pinch closed and set them aside.
Grab those last 4 biscuits (20 – 16 = 4), and cut each biscuit into quarters, so you should be looking at 16 smaller biscuit pieces. 4 x 4 = 16 small biscuit pieces. Stretch them out into little circles and fill with some mozzarella cheese. Pull the sides up and over, pinching the seams closed.
Are you still with me? Good!
Dip each ball of dough in some delicious ranch-seasoned butter. Oh my, this stuff is amazing!
Drop some crumbled bacon into the bottom of a fluted tube cake pan, then layer in your buttered and stuffed biscuits.
Pause halfway through to add a layer of more cheesy goodness and a little more crumbled bacon. We deserve it after all that math!
Top with the remaining stuffed biscuits then bake at 375°F until golden brown on top and baked through.
Invert the cheesy chicken ranch monkey bread onto a serving platter and serve it hot with a side ranch dressing! Dig in, and watch how fast it disappears.