Buffalo Chicken Garbage Bread Recipe | Cheesy & Spicy
I have to admit, I never knew chicken could taste this good wrapped in a crispy, cheesy bread. The first time I made this Buffalo Chicken Garbage Bread Recipe, I couldn’t stop smiling at how the spicy buffalo chicken paired perfectly with melty cheese and tangy ranch.
It’s one of those recipes that feels indulgent but comes together quickly, which I absolutely love. Every bite bursts with flavor, and it’s become my go-to party appetizer. You can also enjoy a Garlic Chicken Gnocchi Skillet Recipe for a creamy chicken twist that complements this dish perfectly. I promise, once you try it, you’ll be hooked too.
Ingredients
Here’s everything you need to create this irresistible buffalo chicken masterpiece. I’ve included tips to make each ingredient shine.
- 1 pound cooked chicken, shredded – I prefer rotisserie chicken for convenience and flavor. You could also swap in cooked chicken from a One Pot Queso Chicken and Rice Recipe for a cheesy, saucy variation.
- 1 (13.8 oz) tube refrigerated pizza dough – Fresh dough works best; it rises nicely and crisps evenly.
- 1/2 cup buffalo wing sauce – Choose a medium heat for a perfect balance of spice.
- 1/2 cup ranch dressing – I always use homemade if possible for creaminess.
- 1 1/2 cups shredded mozzarella cheese – Grate it fresh; pre-shredded can have anti-caking agents.
- 1/2 cup shredded cheddar cheese – Adds a sharper flavor to balance the buffalo heat.
- 2 green onions, sliced – Gives a fresh, crisp bite and color contrast.
- 1 tablespoon butter, melted – Brushed on top for a golden, glossy finish.
- Optional: crumbled blue cheese for topping – Adds an extra tang for buffalo lovers.
Note: several serving
Variations
Want to switch things up? Here are some fun variations:
- Dairy-free: Use vegan cheese and a plant-based ranch alternative.
- Low-spice: Swap buffalo sauce for barbecue sauce for a milder version.
- Extra flavor: Add cooked bacon or caramelized onions inside for added richness.
- Gluten-free: Use gluten-free pizza dough to make this dish accessible for everyone.
Cooking Time
Here’s how long it takes to make this delicious bread:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
You don’t need much, but these tools help:
- Baking sheet – For cooking the bread evenly.
- Parchment paper – Prevents sticking and makes cleanup easier.
- Mixing bowl – To toss chicken with buffalo sauce.
- Pastry brush – For brushing melted butter on top.
- Sharp knife – To slice the roll for serving.
How to Make Buffalo Chicken Garbage Bread Recipe?
Prepare the Chicken
Start by shredding cooked chicken and tossing it in buffalo sauce until fully coated. I like to do this in a large bowl to make sure every piece is flavorful. Set it aside while you prepare the dough.
Roll Out the Dough
Unroll your pizza dough on a lightly floured surface. I stretch mine into a rectangle about 12×10 inches for easy rolling. This gives enough room for all the fillings.
Layer the Ingredients
Spread ranch dressing over the dough, then evenly distribute the buffalo chicken. Sprinkle both cheeses on top and add green onions. I make sure the layers are even so every bite has all the flavors.
Roll and Seal
Carefully roll the dough from the long side, pinching the edges to seal the ends. I find that a tight roll keeps the filling inside and prevents leakage while baking.
Bake
Place the roll on a parchment-lined baking sheet, brush with melted butter, and bake at 375°F for 25 minutes or until golden brown. The smell while it bakes is irresistible—I usually have to resist sneaking a slice early!
Slice and Serve
Once baked, let it cool slightly before slicing into thick pieces. This helps the cheese set a bit so it doesn’t ooze everywhere. Serve warm for the best experience.
Additional Tips for Making This Recipe Better
Based on my experience, here are some tips:
- I always pre-cook and shred my chicken for consistent texture.
- Brushing extra butter on top halfway through baking makes the crust extra golden.
- Adding a sprinkle of paprika or garlic powder enhances flavor subtly.
- Let the bread rest 5 minutes before cutting to prevent the filling from spilling out.
How to Serve Buffalo Chicken Garbage Bread Recipe?
This bread is fun to serve for parties, game day, or family dinners. I usually place it on a large platter with extra ranch and buffalo sauce on the side. Garnishing with chopped green onions or parsley makes it look as good as it tastes. Serve alongside a crisp salad or roasted veggies to balance the richness.
Nutritional Information
Here’s a quick snapshot of what’s in each serving:
- Calories: ~320 per slice
- Protein: 20g
- Carbohydrates: 25g
- Fat: 15g
Make Ahead and Storage
Storage
You can store leftover bread in an airtight container in the fridge for 3-4 days. I usually cover it tightly to maintain moisture.
Freezing
Wrap slices individually in foil or plastic wrap and freeze for up to 2 months. It’s convenient for quick meals later.
Reheating
Reheat in the oven at 350°F for 10 minutes for a crispy crust. I avoid microwaving as it makes the bread soggy.
Why You’ll Love This Recipe?
Here’s why I keep making this buffalo chicken bread:
- Quick and Easy: It comes together in under an hour, perfect for busy nights.
- Flavor Explosion: Spicy buffalo chicken, creamy cheese, and tangy ranch in each bite.
- Versatile: Great for dinners, parties, or even lunchboxes.
- Customizable: Adjust spice, cheese, or add-ins to your taste.
- Crowd-Pleaser: Everyone who tries it always asks for seconds.
Buffalo Chicken Garbage Bread Recipe
Ingredients
Method
- Start by shredding cooked chicken and tossing it in buffalo sauce until fully coated. I like to do this in a large bowl to make sure every piece is flavorful. Set it aside while you prepare the dough.
- Unroll your pizza dough on a lightly floured surface. I stretch mine into a rectangle about 12×10 inches for easy rolling. This gives enough room for all the fillings.
- Spread ranch dressing over the dough, then evenly distribute the buffalo chicken. Sprinkle both cheeses on top and add green onions. I make sure the layers are even so every bite has all the flavors.
- Carefully roll the dough from the long side, pinching the edges to seal the ends. I find that a tight roll keeps the filling inside and prevents leakage while baking.
- Place the roll on a parchment-lined baking sheet, brush with melted butter, and bake at 375°F for 25 minutes or until golden brown. The smell while it bakes is irresistible—I usually have to resist sneaking a slice early!
- Once baked, let it cool slightly before slicing into thick pieces. This helps the cheese set a bit so it doesn’t ooze everywhere. Serve warm for the best experience.
Notes
- I always pre-cook and shred my chicken for consistent texture.
- Brushing extra butter on top halfway through baking makes the crust extra golden.
- Adding a sprinkle of paprika or garlic powder enhances flavor subtly.
- Let the bread rest 5 minutes before cutting to prevent the filling from spilling out.