Buffalo Chicken filled Pull-Apart Bread #SundaySupper

So this week Sunday Supper is talking about recipes to prepare for your Super Bowl party. Now we aren’t a football family, and even if we were living outside of the US we don’t have access to watching the Superbowl. But what we do love is party food so any excuse for fingerfood and we are ready for the challenge. I really wanted to make something unique that I have never attempted before. Chris has been asking me to make Buffalo chicken wings for a while but for this post I wanted something a little outside of the box and chose Buffalo Chicken filled Pull-Apart Bread. After failing to find anyone else who has attempted this I decided I was on my own and needed to experiment. It is always interesting when you experiment with recipes. Sometimes I play around with a recipe several times before I share it but this time I decided to post it as is and share the lessons I learned while making it.

First off I decided to be “clever” and make this dish somewhat healthier by taking a bread recipe of mine and adding a lot of extra wholegrain goodness. This is not recommended, the dough was very hard to work with and make the appetizer too heavy. Also since this takes a while to roll out each dough ball I would recommend using something like pre-made dinner roll dough. If you do use the bread recipe I used then I recommend using all white bread flour.

Don’t forget to check out the other amazing game time food ideas from the rest of the #SundaySupper crew.

Buffalo Chicken filled Pull-Apart Bread

500g (1 lb) diced chicken
1/2 tsp garlic powder
1/2 paprika
1 tsp salt
1/4 tsp pepper
60mL (1/4 c.) hot sauce (I used Franks Hot Sauce)
Bread dough
80g (1 c.) Cheddar
80g (1 c.) Mozzarella


Cook chicken in frying pan with spices until chicken is no longer pink in the middle.

Take off the heat and add the hot sauce and half of both cheeses.

Cut up the bread dough to make about 32 small pieces. Unfilled you want them smaller then a golf ball.

Roll one of the dough pieces flat and add a tsp of the chicken filling.

Fold up the dough edges so you can pinch the ball closed. Spray a 9×5-inch loaf pan with non-stick spray, then add the filled dough balls to the pan.

Bake in a pre-heated 180 C (350 F) oven for 40 minutes. Take the pan out and top with the remaining cheese and cook for 10 minutes more.

Serve right away.

#SundaySupper Super Bowl Appetizers & Snacks:

#SundaySupper Super Bowl Main Dishes:

#SundaySupper Super Bowl Desserts:

  • Shortbread Brownies from Baker Street
  • Smores Blossom Cookies from Chocolate Moosey
  • Sweet Little Pastries from Happy Baking Days
  • Sweet Potato Cake Pops from Ninja Baking
  • Toddler Truffles from In the Kitchen with Audrey
    Join the #SundaySupper conversation on Twitter on Sunday, February 3rd to talk all about our Super Bowl Recipes!  We’ll tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.  Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.  Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!

    Buffalo Chicken filled Pull-Apart Bread
    Author: 
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 8
     
    Ingredients
    • 500g (1 lb) diced chicken
    • ½ tsp garlic powder
    • ½ paprika
    • 1 tsp salt
    • ¼ tsp pepper
    • 60mL (1/4 c.) hot sauce (I used Franks Hot Sauce)
    • Bread dough
    • 80g (1 c.) Cheddar
    • 80g (1 c.) Mozzarella
    Instructions
    1. Cook chicken in frying pan with spices until chicken is no longer pink in the middle.
    2. Take off the heat and add the hot sauce and half of both cheeses.
    3. Cut up the bread dough to make about 32 small pieces. Unfilled you want them smaller then a golf ball.
    4. Roll one of the dough pieces flat and add a tsp of the chicken filling.
    5. Fold up the dough edges so you can pinch the ball closed.
    6. Spray a 9x5-inch loaf pan with non-stick spray, then add the filled dough balls to the pan.
    7. Bake in a pre-heated 180 C (350 F) oven for 40 minutes. Take the pan out and top with the remaining cheese and cook for 10 minutes more.

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