Buffalo chicken pull apart bread is not just delicious and fun to eat—it's actually fun to make! Chances are that once you realize how easy it is to assemble, you will want to whip it up again and again.
The version in this recipe was made with a store-bought pizza dough flavored with garlic and herbs. You can purchase a similar dough or opt for a homemade dough recipe and just add your own garlic powder and herbs to it. Choose your favorite Buffalo sauce and use up last night's leftover rotisserie chicken or other cooked and shredded chicken meat—it's an irresistible new way to enjoy your favorite bar snack.
- 2 cups chicken (cooked and shredded)
- 3/4 cup Buffalo sauce (hot sauce)
- 6 tbsp. butter (melted, divided)
- 2 (16-ounce) balls pizza dough (store-bought or homemade)
- 1 (12-ounce) log fresh mozzarella cheese (if pre-sliced, about 14 slices)
- 2 tablespoons flat-leaf parsley (finely chopped, plus 1 teaspoon extra for garnish)
- 1/2 cup green onions (chopped, plus 1 teaspoon extra for garnish)
- 1 tablespoon extra-virgin olive oil (for finishing drizzle)
- Garnish: 1 tablespoon Parmesan cheese (grated)
Gather the ingredients.
Heat the oven to 400 F. Lightly spritz a standard loaf pan (approximately 9 by 5 inches in size) with cooking oil and line it with parchment paper. Set aside.
In a mixing bowl, toss together the shredded chicken with the Buffalo sauce and half of the melted butter. Reserve the rest of the butter.
On a lightly floured surface, roll out the pizza dough, one ball at a time. Aim for a roughly rectangular shape. Cut out four (6 x 3-inch) rectangles, per ball of pizza dough. Do not obsess over exact size and perfect shape. You will need eight (6 x 3-inch) rectangles, possibly nine. Combine any leftover dough, knead it briefly and roll it out again to use as extra rectangles (if needed), or to make a bonus small pizza.
Top each rectangle with the Buffalo chicken, parsley, green onions, and mozzarella. You may want to split a few slices of Mozzarella and add an extra piece of cheese to the rectangles.
Fold each rectangle in two to obtain a 3 x 3-inch square packet with the toppings contained inside. Brush each outer side of the now stuffed squares with melted butter. This will prevent them from sticking to each other during baking. Stand up the loaf pan vertically and stack the squares (folded edges towards the bottom of the pan).
Once the loaf pan is filled up, bake for approximately 50 minutes. Tent the pull apart bread with aluminum foil about 20 minutes after placing in the oven to protect the crust from browning too quickly.
Once the bread is out of the oven, allow it to cool off. Remove it from the loaf pan, discard the parchment paper and place it on a serving board or platter. Drizzle with extra-virgin olive oil and garnish with the extra parsley, green onions, and the Parmesan cheese. Serve.