Creamy buffalo ranch covered chicken and pepper jack cheese, wrapped in bread dough, and baked in a bundt pan to make a savory & delicious BUFFALO CHICKEN PULL-APART BREAD!
Prep Time 20minutes
Cook Time 35minutes
Total Time 55minutes
Author Rachael Yerkes
20Rhodes Frozen Dinner Rollsdefrosted, but not yet rising
2cupsshredded cooked chicken
1/2cupcreamy buffalo ranch sauceI used Moore's
1cuppepper jack cheese
1Tbsgarlic parmesan seasoning blendI used Johnny's
Preheat oven to 400 degrees
Toss shredded chicken with creamy buffalo ranch sauce, set aside
Cut Rhodes Bake and Serve Frozen dinner rolls in half
Pull them thin, or roll them out
Put a pinch of chicken and cheese on center, and close up so it makes a little pouch of bread dough filled with chicken and cheese. Usually I just eye-ball it, but if you want a specific measurement, go with a teaspoon of each.
Spray a bundt cake pan with non-stick cooking spray.
Once you have all 40 pieces stuffed with chicken and cheese, melt butter, and stir in the garlic seasoning.
Dip each bread dough ball in melted butter and layer into the bundt cake.
Bake for 30-35 minutes
Remove from oven, let sit 5 minutes in pan, loosen edges with a butter knife
Flip pull apart bread over onto a plate and serve.
It is great served with more buffalo ranch sauce, carrots, and celery!
If you can't find buffalo ranch sauce - mix together equal parts buffalo sauce and ranch dressing. You can also subtitute 1 teaspoon garlic powder and 1-2 tablespoons grated parmesan cheese for the seasoning mix if desired.