PULL APART BUFFALO CHICKEN BREAD RECIPES

Steps:

• Preheat oven to 350° and grease a 9"-x-5" loaf pan. In a medium bowl, combine 1 cup of the cheddar with the cream cheese, Cholula Original, green onions, and honey and stir to combine. Fold in chicken. Season with salt and pepper. Set aside.  Cut each biscuit in half horizontally and press into scant ¼-inch rounds. Spread about 2 tablespoons of chicken mixture on the top side of all but one of the biscuit halves. Stack biscuits so there is a layer of chicken mixture between each biscuit, leaving the ends bare.  Place biscuit stack on its side into prepared loaf pan. Cover with aluminum foil and bake 45 minutes.  Remove from oven and remove foil. Brush with butter and sprinkle with remaining cheese; bake 15 minutes more, until biscuits are golden and cheese is melty.  Let cool slightly, then remove from pan. Garnish with green onions and serve.

Steps:

• Dough:
• In a small bowl, mix ¼ cup water with the honey and dry yeast. Let sit for about 3 minutes until the yeast starts to bubble.
• In a bigger bowl, combine the flour and salt. Add the oil, the yeast mixture, and the remaining water. Mix to combine and knead the dough for about 5 minutes until it’s soft and elastic.
• Place the dough ball in an oiled bowl, cover with plastic wrap and let rise for 1 hour.
• Split the dough into 2. Roll out onto a floured working surface. Trim ends for 2 clean 4x16-inch rectangles.
• Filling:
• Brush dough with buffalo sauce and top with shredded chicken then crumbled blue cheese. Cut in 3-inch pieces.
• Using a greased 9-inch pan, carefully stack each piece on top of each other, by tilting the pan and adding 1 piece at a time. The last should be stacked so the raw edge is lined up against the pan.
• Bake at 350 degrees F for 15 minutes.
• While baking, melt butter and mix in the minced garlic.
• After 15 minutes of baking, pull out and brush the top with garlic butter. Bake for an additional 18 to 20 minutes.
• Sprinkle with cilantro and serve warm. Enjoy!