Buffalo Chicken Garbage Bread

Buffalo Chicken Garbage Bread is a bold, cheesy, and flavor-packed twist on traditional stuffed bread. Loaded with spicy buffalo chicken, melted mozzarella and cheddar cheese, and creamy dressing, all rolled into soft pizza dough and baked to golden perfection, this dish is the ultimate comfort food for game day, parties, or a fun family dinner.

Why You’ll Love This Recipe

This recipe is a crowd-pleaser that combines the heat of buffalo wings with the melty indulgence of cheesy bread. It’s perfect for feeding a group and can be easily customized to your spice and flavor preferences. Plus, it’s easy to make ahead and reheat for quick meals or entertaining. The soft dough, gooey cheese, and bold buffalo flavor create a bite that is both satisfying and unforgettable.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 boneless chicken breasts

• 1 tsp olive oil

• 1 pizza dough (store-bought, rested at room temperature for 20 minutes)

• 8 oz shredded mozzarella cheese (part-skim)

• 3 oz shredded cheddar cheese

• 1/2 cup Frank’s Wing Sauce

• 1/3 cup ranch or blue cheese dressing

directions

1. Cook the chicken: Cube the chicken and season with salt and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken until no longer pink, then stir in 1/4 cup of wing sauce. Simmer briefly and set aside to cool.

2. Preheat the oven to 425°F (220°C).

3. Prepare the dough: On a floured surface, roll out the pizza dough into a large rectangle. Spread ranch or blue cheese dressing evenly over the dough, followed by the remaining 1/4 cup of wing sauce.

4. Assemble the bread: Distribute the cooled chicken evenly over the sauced dough. Sprinkle mozzarella and cheddar cheese on top. For extra heat, drizzle more wing sauce if desired.

5. Roll the dough: Starting from the long edge, roll the dough tightly like a pinwheel. Tuck the ends under to secure the filling.

6. Bake: Place the rolled dough on a lightly greased baking sheet. Bake for 20–25 minutes or until the crust is golden brown.

7. Cool and slice: Allow the bread to cool for 5 minutes before slicing into portions and serving.

Servings and timing

Servings: 6–8 slices
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Calories: Approximately 350–400 kcal per slice (varies depending on ingredients and portion size)

Variations

• Extra spicy: Add diced jalapeños or a sprinkle of cayenne pepper to the chicken mixture.

• Vegetarian option: Substitute buffalo cauliflower or chickpeas for the chicken.

• Different cheeses: Try pepper jack or blue cheese crumbles for a sharper flavor.

• BBQ twist: Replace wing sauce with barbecue sauce and use coleslaw instead of dressing.

• Mini rolls: Cut the dough into smaller sections to make bite-sized buffalo bread rolls for appetizers.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in a 350°F (175°C) oven for 8–10 minutes until warmed through. You can also microwave individual slices for 45–60 seconds, but the crust may not be as crisp.

FAQs

Can I make Buffalo Chicken Garbage Bread ahead of time?

Yes, you can assemble the bread a few hours in advance and refrigerate it until ready to bake. Allow it to come to room temperature before baking for even cooking.

What type of pizza dough should I use?

Store-bought refrigerated dough works well, or you can use homemade dough if preferred. Let it rest at room temperature to make it easier to roll.

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is a convenient substitute and reduces prep time. Just shred and mix with the wing sauce.

How do I prevent the bread from unrolling during baking?

Tuck the ends tightly and place the seam side down on the baking sheet. You can also secure the ends slightly underneath the roll.

What’s the best dressing to use?

Both ranch and blue cheese work well. Choose based on your personal flavor preference or serve both on the side for dipping.

Can I freeze this bread?

Yes. Wrap the baked bread tightly in plastic wrap and foil, then freeze. Thaw in the refrigerator and reheat in the oven before serving.

How can I make it crispier?

Brush the top with a bit of olive oil or egg wash before baking. Bake on a pizza stone or preheated baking sheet for a crisper crust.

Is this spicy?

It has moderate heat due to the wing sauce, but you can adjust the spiciness by adding more or less sauce or using a milder version.

Can I use different meats?

Yes. Shredded turkey, ground chicken, or even cooked sausage can be substituted for the chicken.

What should I serve with this?

Serve with a crisp salad, celery sticks, or carrot sticks for a classic buffalo pairing. A side of extra dressing for dipping is also recommended.

Conclusion

Buffalo Chicken Garbage Bread is the ultimate fusion of spicy, cheesy, and satisfying flavors rolled into one irresistible loaf. Perfect for parties, casual dinners, or meal prepping for the week, this recipe brings together comfort and convenience in every slice. Whether you serve it as a main dish or a party appetizer, it’s guaranteed to be a hit.

Buffalo Chicken Garbage Bread

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• Author: Olivia
• Total Time: 45 minutes
• Yield: 6–8 slices

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Description

This Buffalo Chicken Garbage Bread is a spicy, cheesy, pull-apart-style stuffed bread loaded with tender chicken, tangy buffalo wing sauce, ranch or blue cheese dressing, and melted mozzarella and cheddar. Wrapped in soft pizza dough and baked to golden perfection, it’s the ultimate game-day or party appetizer!

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Ingredients

• 2 boneless chicken breasts, cubed

• 1 tsp olive oil

• 1 pizza dough (store-bought, let sit at room temp for 20 minutes)

• 8 oz shredded mozzarella cheese (part-skim)

• 3 oz shredded cheddar cheese

• 1/2 cup Frank’s RedHot Wing Sauce

• 1/3 cup ranch or blue cheese dressing

• Salt and pepper, to taste

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Instructions

• Cook the Chicken:
  Cube chicken and season with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken until done, then add 1/4 cup wing sauce. Stir and simmer briefly. Remove from heat and cool.

• Preheat the Oven:
  Set your oven to 425°F (220°C).

• Prepare the Dough:
  On a floured surface, roll out the pizza dough into a long rectangle.

• Assemble the Bread:
  Spread ranch or blue cheese dressing and the remaining 1/4 cup wing sauce over the dough. Add cooled chicken, then top with mozzarella and cheddar. Optional: drizzle extra wing sauce for added heat.

• Roll the Dough:
  Roll dough into a log, pinwheel-style. Tuck ends in to seal.

• Bake:
  Place seam-side down on a greased baking sheet. Bake for 20–25 minutes or until golden brown.

• Cool and Serve:
  Let sit 5 minutes before slicing. Serve warm!

Notes

• If your oven browns the crust too fast, place the rack in the middle or lower the temperature to 400°F and extend bake time slightly.

• Pairs perfectly with extra ranch or blue cheese for dipping.

• For added crunch, sprinkle some crushed tortilla chips inside before rolling.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Game Day Food
• Method: Baking