Football Buffalo Chicken Monkey Bread Recipes

Steps:

• Preheat the oven to 375 degrees F. Spray a 6-cup tube pan with non-stick cooking spray or brush with a bit of vegetable oil using a pastry brush.
• In a medium bowl, mix the chicken with 6 tbsp of the buffalo chicken sauce.
• Cut 5 of the biscuits into quarters, making 20 smaller pieces. Flatten each piece into a circle.
• Place 1 teaspoon of blue cheese crumbles into the centre of each circle. Bring the edges of the dough up to cover the cheese and pinch together to seal the cheese inside the dough.
• Set these aside.
• Cut the remaining 7 biscuits in half, making 14 medium pieces. Flatten each piece into a circle.
• Place 1 tablespoon of chicken in the centre of each circle. Bring the edges of the dough up to cover the chicken and pinch together to seal the chicken inside the dough.
• Pour the remaining 2 tablespoons of buffalo chicken sauce into the bottom of the tube pan in an even layer.
• Brush the dough balls with the melted butter. Layer them into the tube pan - try to alternate between cheese and chicken so you get them evenly distributed throughout.
• Bake for 30-35 minutes until golden-brown on top.
• Place a serving plate upside down over the tube pan. Flip the plate and tube pan together to tip the monkey bread out.
• Drizzle the ranch dressing over the top of the monkey bread. Sprinkle with the chives and parsley to decorate. Serve warm with the cut celery.
• TIPS:.
• If you only have a 12-cup tube pan, you can use it, but the monkey bread will not fill the pan.

Steps:

• Preheat oven to 350F and spray a 12x7.75-inch football cake pan with nonstick cooking spray.
• Add chicken, blue cheese, and ½ cup of buffalo wing sauce to a bowl and toss to combine.
• Separate the biscuits and cut each round in half. Flatten each biscuit piece. Add about half a tablespoon of the chicken mixture to the center of each flattened dough piece. Pinch and seal, then roll into a ball.
• Add ½ cup buffalo sauce, melted butter, garlic powder, vinegar, sugar, and salt to a liquid measuring cup. Whisk. Microwave 30 seconds and whisk again.
• Brush some of the mixture into the bottom of the greased pan. Dip each ball in remaining sauce and place into the cake pan. You should have enough balls to cover the entire cake pan, with three balls in the center making a second layer.
• Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until golden brown. If the outer dough starts getting too brown during baking, cover with foil. Let cool for 5 minutes.
• Invert the football bread onto a serving platter. Brush all over with buffalo sauce and immediately garnish with chives.
• Decoratively pipe the football stitching with the Ranch dressing. Serve with extra dipping sauce on the side.
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Steps:

• Preheat the oven to 325 degrees F and spray a 12-by-7.75-by-3-inch football-shaped baking pan with nonstick spray.
• Cut the cinnamon rolls into quarters and spread the pieces in an even layer across the inside of the prepared pan, overlapping the ends slightly. Reserve one of the icing packets.
• Bake, rotating halfway through, until golden brown, crispy and cooked through, about 30 minutes. (If the top browns too quickly, tent with aluminum foil until the cinnamon roll pieces are baked through.) Let cool 30 minutes.
• Meanwhile, pour the icing packet into a small mixing bowl. Slowly add the confectioners' sugar, stirring constantly, until the icing is smooth and has the consistency of toothpaste. Place the icing in a piping bag or a resealable plastic bag.
• Invert the football onto a serving platter. Snip the tip of the piping bag and use the icing to draw laces on the football. Add a thick horizontal stripe on each end of the football to complete the design.

Steps:

• Preheat to oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a large bowl, combine the chicken, salt, pepper, mozzarella cheese, green onions, buffalo sauce, and ranch dressing.
• Roll out the pie crusts on a lightly floured surface to about ¼-inch (6 mm) thick.
• Using a paring knife, cut thin strips to resemble football laces. Then, cut out small football shapes from the remaining dough. Reroll any excess dough and cut out more shapes. You should have about 48 footballs total.
• Transfer 24 football shapes to the prepared baking sheet.
• Spoon a heaping tablespoon of the chicken filling into the center of each football, leaving about a ½-inch (1 cm) border around the edges.
• Brush the edges with egg wash and place another football on top, pressing the edges with your finger. Crimp the edges with a fork to seal.
• Arrange the lace cutouts on top of the footballs. Brush more egg wash over the tops.
• Bake for 15-20 minutes, or until golden brown.
• Let cool for 5 minutes before serving. Serve with ranch dressing, if desired.
• Enjoy!

Steps:

• Preheat oven to 450 degrees F.
• Place a large skillet over medium-high heat with 2 T olive oil.
• Season the chicken pieces with salt and ground black pepper, and add them to the preheated skillet.
• Saute until cooked through and golden brown, 4-5 minutes.
• Reduce the heat to medium and add the butter to the skillet to melt.
• Add the hot sauce and cook, stirring occasionlly, until the sauce has thickened and coats the chicken, 2-3 minutes (be careful not to take a deep breath over the pan or the hot sauce fumes could burn your sinuses!).
• When the chicken is ready, place the flatbread rounds on a baking sheet and divide the chicken equally between all four rounds.
• Scatter the celery over the chicken and top each round with some shredded cheese and blue cheese crumbles.
• Bake until the bread is crisped and the cheese has melted, about 5 minutes.