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Buffalo Chicken Monkey Bread

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Ingredients

2 cans (7.5 oz each)  Country Style refrigerated biscuits
2 cups shredded cooked chicken breast
3/4 cup buffalo wing sauce
1/4 cup blue cheese crumbles (1 oz)
2 tablespoons ranch dressing
1/4 cup butter, melted
Additional ranch dressing for dipping

Directions

  1. Heat oven to 375°F. Lightly spray 12-cup fluted tube cake pan with cooking spray.
  2. In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
  3. Separate each can of dough into 10 biscuits. Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round. Place small chunk of blue cheese (about 1 teaspoon) in center of each round. Enclose cheese by bringing sides of dough up and over; pinch dough to seal and enclose cheese.
  4. With remaining 16 biscuits, press and stretch each into larger rounds. Place 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken.
  5. Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce. Dip each ball of dough into melted butter; layer balls in pan.
  6. Bake 15 to 20 minutes or until tops of balls are golden brown. Cool in pan slightly, about 5 minutes. Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. Serve bread with additional ranch dressing for dipping.

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