Buffalo Chicken Bread

Buffalo Chicken Bread is the perfect way to bring the bold flavors of your favorite spicy wings into a handheld, cheesy delight. This recipe captures the tangy heat of buffalo sauce, the creamy coolness of ranch dressing, and the stretchy melt of mozzarella combined with sharp cheddar all wrapped up in a golden, crispy crust. It’s an ideal dish whether you’re hosting a game day crowd or simply craving a fun and packed dinner that disappears rapidly.

I first came up with this recipe while trying to reinvent leftover rotisserie chicken; what started off as an experiment quickly became my go-to party crowd pleaser. Now during football season, friends practically line up waiting for it fresh from the oven.

Ingredients

• Pizza dough: the base that gives the bread its chew and golden crust, store bought works well but homemade adds extra flavor if you have time
• Cooked chicken: using moist rotisserie chicken saves time and blends nicely, shredded finely for even filling
• Buffalo wing sauce: delivers the essential tangy and spicy kick, Frank’s RedHot is my favorite for authenticity but any good quality sauce will shine
• Ranch dressing: adds creamy balance to the heat, Hidden Valley is classic but homemade ranch really elevates the flavor
• Mozzarella cheese: melts beautifully to create that irresistible stretch when sliced, freshly shredded is best
• Cheddar cheese: adds sharpness and a colorful contrast, choose medium or sharp depending on how bold you want the flavor
• Olive oil: just a brush on the outside crisps the crust to golden perfection

Step by Step Instructions

Prepare The Chicken Mixture:

Combine shredded chicken with buffalo wing sauce and ranch dressing in a large bowl. Mix thoroughly so every piece is coated evenly ensuring flavor is consistent in every bite. Let the mixture sit for about 5 minutes to allow the flavors to meld while you move on.

Roll Out The Dough:

On a lightly floured surface roll your pizza dough into a rectangle approximately 12 by 16 inches and about a quarter inch thick. Roll slowly from the center outward to keep an even thickness. If the dough resists and springs back, let it rest for 5 minutes before continuing. Having the right thickness ensures the bread cooks perfectly without tearing.

Layer The Fillings:

Spread the buffalo chicken mixture evenly across the dough but leave a one inch border free on all sides to enable sealing. Sprinkle the mozzarella and cheddar cheeses over the chicken layer evenly pressing lightly so the cheese sticks to the sauce and chicken.

Roll And Shape:

Starting from the long edge closest to you roll the dough away from yourself keeping it tight and even. Tuck in any filling that escapes as you roll. When fully rolled pinch the seam tightly closed and tuck under the ends pressing firmly to seal the roll.

Bake To Perfection:

Transfer carefully to a parchment lined baking sheet with the seam side down. Lightly brush the surface with olive oil for a golden crust. Bake at 425 degrees Fahrenheit for 25 to 30 minutes until the roll is deeply golden brown and cheese bubbles through any small openings. Let the bread rest for at least 10 minutes before slicing to allow the filling to set.

Save Pin

The buffalo sauce truly is the heart of this recipe. Through trial and error I found mixing the sauce into the chicken along with the ranch creates a much more cohesive filling than layering the sauces separately. I remember the first time I made it for my brother who claimed to dislike buffalo chicken; after this bread he changed his mind entirely.

Make Ahead Options

This bread is fantastic for meal planning and entertaining. You can assemble the entire roll up to 24 hours ahead and keep it tightly wrapped in the fridge. When ready to bake let it come to room temperature for about 30 minutes before baking. You might add 5 more minutes to the baking time starting chilled. For longer storage freeze the unbaked roll wrapped well in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before baking.

Flavor Variations

While the classic buffalo flavor is unbeatable you can get creative with this bread. Swap buffalo sauce for barbecue sauce and add caramelized onions for a sweet and smoky twist. For a Mediterranean spin try pesto in place of buffalo sauce, sun dried tomatoes instead of ranch, and toss in fresh spinach. My favorite version adds crumbled blue cheese and a honey drizzle to the standard recipe to balance the heat and tang beautifully.

Serving Suggestions

Cut into generous one to two inch slices and serve warm for the ultimate melty cheese pull. For casual parties provide extra buffalo sauce and ranch on the side for dipping. This bread pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil to cut richness. For a full meal add roasted broccoli or Brussels sprouts. On game day I like to serve alongside celery and carrot sticks with blue cheese dressing to keep that authentic wing vibe.

Pro Tips

• Let the bread rest at least ten minutes before slicing so the filling stays inside
• Add a teaspoon of garlic powder and half a teaspoon of onion powder to your chicken mixture for deeper flavor
• If the dough tears while rolling just pinch it back together and carry on rolling

Commonly Asked Questions

→ What type of dough works best for this dish?

Pizza dough is ideal, providing a chewy yet crisp crust. Store-bought dough saves time, but homemade dough adds extra flavor and texture.

→ Can I use leftover chicken?

Absolutely. Shredded leftover rotisserie or cooked chicken works perfectly, ensuring moist, flavorful filling throughout.

→ How do I prevent the dough from tearing while rolling?

Roll gently from center outward and let the dough rest if it springs back. If tears happen, pinch edges together and continue rolling.

→ What cheeses complement the filling best?

Mozzarella provides stretchy meltiness, while cheddar adds sharpness and color contrast. Both together create a rich, creamy texture.

→ How can I make this ahead for parties?

Prepare the roll up to 24 hours in advance, keep wrapped in the fridge, then bake directly when needed. It also freezes well for up to 3 months before baking.

→ Any tips to customize the flavor?

Try swapping buffalo sauce with BBQ sauce and adding caramelized onions, or use pesto and sun-dried tomatoes for a Mediterranean flair. Adding blue cheese and honey creates a lovely sweet-heat balance.