Whether you are just going to feed your family or you are planning on feeding a crowd, this Buffalo Chicken pull apart meal will be the hit of the night. Psst... Amazing for March Madd...
Whether you are just going to feed your family or you are planning on feeding a crowd, this Buffalo Chicken pull apart meal will be the hit of the night. Sometimes finding a meal that is not only easy but fun for the family, especially kids, can be hard. What appeals to you might not appeal to someone else. The thing about this fun dinner idea is that the kids can use their fingers, it's a little messy which all kids like, and you can customize it to your hearts desire! You will need:
- 20 Rhodes Dinner Rolls, thawed but still cold
- 2 1/2 cups shredded cooked chicken
- 3/4 cup buffalo wing sauce, divided
- 1/3 cup crumbled bleu cheese
- 2 tablespoons bleu cheese dressing
- 1/4 cup butter, melted
- extra bleu cheese dressing, if desired
Start by cooking your chicken and shredding it up. I used 2 large chicken breasts. I recommend just boiling it and then throwing it into your kitchen aid mixer. Just 30 seconds and you have fully shredded chicken! Then combine 1/2 cup of your buffalo wing sauce and your crumbled bleu cheese into the chicken bowl. Stir until well incorporated. Then you will cut each of your dinner rolls in half, creating 40 pieces. Roll each one out into about a 3 inch circle. Top each one with the chicken/sauce/cheese mixture. Fold the edges up to fully encase the meat in the center of the dough. Spray a bundt pan generously with non-stick spray. (optional: put remaining 1/4 cup buffalo sauce and bleu cheese dressing into the bottom of the pan. My kids don't like things saucy so we left this out) Roll each ball into butter and place them into the bottom of the pan, making sure to evenly fill all the areas until full. Cover the pan with plastic wrap and let sit for 30 minutes. Bake at 375 for 30-40 minutes. Check the rolls the last 10 minutes of baking and if the edges are looking dark, cover them with foil to prevent burning. Serve the rolls warm with extra buffalo sauce and bleu cheese dressing for dipping. While we were eating ours we got to thinking of other fabulous combinations you could do with this. What about pulled pork, mixed with BBQ sauce and a swiss cheese? or a sweet teriyaki chicken with mozzarella cheese? The possibilities could be endless with this simple idea.
Buffalo Chicken BundtServings: 12 | Skills: Intermediate | Prep Time: 30-40 min (not including thaw time) | Bake Time: 35 min
The zippy taste of Buffalo Chicken all baked up in a fun pull-apart bundt.Buffalo Chicken Bundt
20 Rhodes Yeast Dinner Rolls, thawed but still cold
2 1/2 cups shredded cooked chicken
3/4 cup buffalo wing sauce, divided
1/3 cup crumbled bleu cheese
2 tablespoons bleu cheese dressing
1/4 cup butter, melted
extra bleu cheese dressing, if desired
Spray counter lightly with non-stick cooking spray. Cut each roll in half and press each half into a 3-4 inch circle. Combine chicken, 1/2 cup wing sauce and crumbled bleu cheese until mixed well. Divide filling equally between dough circles. Bring edges up and pinch together to encase the filling and make 40 dough bundles. Pour the remaining 1/4 cup of wing sauce in the bottom of a well sprayed bundt pan. Drizzle the bleu cheese dressing over the wing sauce. Dip all the dough bundles in melted butter and layer in the pan. Cover with sprayed plastic wrap and let rise 30 minutes or until dough is about 1-inch below the top of the pan. Remove wrap and bake at 375°F 20 minutes. Cover with foil to prevent over browning and bake another 10-15 minutes. Remove from oven and let sit 5 minutes then remove from pan to serve. Serve with extra bleu cheese dressing, if desired.