Cherry Pie

Fall’s here and in Wisconsin, it feels like it.  The temperature drops to the low forties and high thirties at night and warming only to lower seventies during the day.  With that brings thoughts of colder weather meals and desserts.  So, we made our favorite pork/beef roast in the crock pot and I made a …

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Buffalo Chicken Pull-Apart Bread

Tastemade posted this recipe and it looks so great I had to try


  • 2 packages Pillsbury pizza dough
    2 cups chicken, cooked and shredded or diced
    1 cup Buffalo sauce (I used Franks and it has a kick, so the next time, I’ll use 1/2 cup – yes, I’m a whimp)
    ¼ cup scallions, chopped
    2 ½ cups shredded pepper jack cheese
    ½ cup unsalted butter, melted
    1 jalapeño, sliced (optional)
    Ranch dressing for dipping (optional)


Buffalo Chicken Pull-Apart Bread Video


  1. Preheat oven to 350ºF.

  2. Roll out dough and cut into 3×3-inch squares (3 rows of 5). You should end up with 15 squares from of each roll.

  3. In a bowl, toss together shredded chicken, Buffalo sauce, scallions and half the cheese.

  4. Begin layering. Brush butter on a rectangle, top with Buffalo chicken mixture, followed by a sprinkling of cheese. Repeat with remaining rectangles, stacking one of top of the other, chicken side up.

  5. Brush the inside of a loaf pan with melted butter. Load bread into loaf pan, and brush with remaining butter. Bake for 40–50 minutes.