Buffalo Chicken Pull-Apart Bread

Pull this bread apart and share amongst friends and family. It is deliciously seasoned with the Big Green Egg Cayenne Pepper Hot Sauce, cheese and chicken.

PREP TIME
EGG TEMP
350°F/176°C
COOK TIME
SERVINGS
CORE INGREDIENT
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Ingredients

Main

  • 6 tablespoons (90 ml) butter, melted 
  • 1/3 cups (80 ml) of Big Green Egg Cayenne Pepper Hot Sauce 
  • 1 1/2 cups (360 ml) of shredded roasted chicken 
  • 1/2 cups (120 ml) blue cheese, crumbled 
  • 1/2 cups (120 ml) cheddar, shredded 
  • 2 tablespoons (30 ml) chives, chopped 
  • 2 tablespoons (30 ml) cilantro, chopped 
  • 1 lb (0.5 kg) pizza dough 

Blue Cheese Dressing

  • 1 cup (240 ml) blue cheese, crumbled 
  • 1 cup (240 ml) mayo 
  • 1 tablespoon (15 ml) red wine vinegar 
  • 1/2 tablespoons (8 ml) black pepper 
  • 1/4 teaspoons (1.3 ml) salt 
  • 1 teaspoon (5 ml) chives, minced 

Accessories

convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Round Drip Pan

The Drip Pans feature an easy to clean, non-stick surface and have the Big Green Egg logo embossed i...

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Instructions

Main

Step 1

Set the EGG for indirect cooking with the convEGGtor to 350°F/176°C.

Step 2

Combine butter, hot sauce, rotisserie chicken, blue cheese, cheddar cheese and chives. Set aside.

Step 3

Grease a Big Green Egg Round Drip Pan. Separate pizza dough into 1 inch (3 cm) balls, then flatten the ball slightly to about 1/2 inch. Add the dough balls and the chicken mixture to the pan, alternating a bread ball and 2 tablespoons (30 ml) chicken mixture in the outer circular area until the circle is closed.

Step 4

Bake 40 minutes, uncovered, then cover with foil and bake 20 minutes more. Garnish with cilantro and serve with blue cheese dressing.

Blue Cheese Dressing

Step 1

Mix all the ingredients together and set aside.

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