Buffalo Chicken Pull-Apart Bread


  • 2 pounds boneless, skinless chicken breasts, seasoned, cooked and shredded
  • 1 block (8 ounces) cream cheese, softened
  • 1/2 cup Frank’s RedHot
  • 4 tablespoons butter, melted
  • 2 rolls (11 ounces each) refrigerated pizza crust dough
  • 2 tablespoons olive oil, divided
  • 1 cup shredded cheddar cheese


  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk together cream cheese, Frank’s RedHot and melted butter.
  3. Add in the cooked, shredded chicken and mix well.
  4. Open the pizza crust rolls, cut them into 1-inch slices and flatten.
  5. Spoon about 2 tablespoons of buffalo chicken mixture onto each flattened piece of pizza dough.
  6. Fold the dough over and around the buffalo chicken mixture, pinching the edges together and forming a ball. Repeat with remaining dough. (If you don’t use all the chicken mixture, save it in a bowl and refrigerate to use as dip).
  7. Oil a 12-cup bundt pan with 1 tablespoon of oil.
  8. Place the chicken-filled dough balls into the bundt pan, one layer at a time, adding a handful of cheese in between layers.
  9. Drizzle the remaining 1 tablespoon of oil over the top.
  10. Place the bundt pan in the oven and bake for about 30 minutes, or until the top dough balls are golden brown.
  11. Allow to cool for about 10 minutes, then flip the bundt pan over onto a plate.
  12. Enjoy with blue cheese or ranch dressing.

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