Buffalo Chicken Garbage Bread is the ultimate comfort food mash-up—imagine spicy buffalo chicken dip rolled up in soft dough, baked until golden, then sliced into gooey, pull-apart pieces. It’s packed with cheesy, creamy, spicy flavor and makes the perfect game day snack, party appetizer, or weeknight dinner when you want something indulgent and satisfying.

What Makes This Bread Special?

This isn’t your average bread—it’s like a buffalo chicken calzone meets a cheesy pull-apart loaf. Everything gets wrapped up in pizza dough, making it handheld, easy to slice, and full of flavor in every bite. You can make it ahead, bake it fresh, and even serve it with a side of ranch or blue cheese for dipping. It’s a showstopper that disappears fast!

Cooking Time

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 6–8 slices

Ingredients

2 cups cooked shredded chicken
½ cup buffalo wing sauce (like Frank’s RedHot)
4 oz cream cheese, softened
½ cup ranch or blue cheese dressing
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 refrigerated pizza dough (or homemade)
1 egg, beaten (for egg wash)
Optional: chopped green onions, parsley, or extra sauce for dipping

Instructions

1. Make the Buffalo Chicken Filling

In a bowl, mix together the shredded chicken, buffalo sauce, softened cream cheese, ranch or blue cheese dressing, mozzarella, and cheddar until well combined.

2. Roll Out the Dough

Preheat your oven to 375°F (190°C). Lightly flour a surface and roll out the pizza dough into a large rectangle, about 10×14 inches.

3. Add the Filling

Spread the buffalo chicken mixture evenly over the dough, leaving about 1 inch of space around the edges.

4. Roll It Up

Starting from the long side, tightly roll the dough into a log (like cinnamon rolls), pinching the seam to seal. Tuck the ends underneath.

5. Egg Wash and Bake

Place the roll seam-side down on a parchment-lined baking sheet. Brush the top with the beaten egg. Bake for 30–35 minutes, or until golden brown and the center is cooked through.

6. Cool and Slice

Let the bread rest for 5–10 minutes before slicing into thick pieces. Serve with extra buffalo sauce, ranch, or blue cheese dressing for dipping.

Variations

Extra Heat: Add diced jalapeños or a sprinkle of cayenne.
Meaty Mix: Try half chicken, half cooked bacon or sausage for a twist.
Dough Swap: Use crescent roll dough or puff pastry for a lighter, flakier version.
Veggie Add-Ins: Add sautéed onions, bell peppers, or spinach to the filling.

Equipment You’ll Need

Mixing bowl
Rolling pin
Baking sheet
Parchment paper
Pastry brush
Knife for slicing

Nutritional Information (Approx. Per Slice)

Calories: 350
Carbohydrates: 25g
Protein: 18g
Fat: 20g
Sugar: 2g
Fiber: 1g

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheat: Toast slices in the oven or air fryer at 350°F until warm and crispy.
Freezing: Wrap baked and cooled bread in foil and freeze. Reheat whole or slice by slice.

My Cooking Experience

Buffalo Chicken Garbage Bread is a regular in my rotation whenever I host game nights or need a potluck star. It’s insanely easy to prep ahead and bakes into this perfect golden log of spicy, cheesy magic. I usually serve it with a side of extra buffalo sauce or ranch, and without fail—it’s the first thing gone.

Conclusion

Buffalo Chicken Garbage Bread is everything you love about buffalo chicken wrapped into one irresistible loaf. It’s bold, comforting, and endlessly customizable. Whether you’re making it for game day, dinner, or just because—this recipe is bound to be a hit. One bite, and you’ll know exactly why it’s called “garbage bread”—because there won’t be a crumb left!

Admin