Zesty Buffalo Chicken Garbage Bread Recipe That’s Irresistible

Weeknight dinners demand something extraordinary, and this buffalo chicken garbage bread hits the spot with bold, zesty flavors.

Loaded with spicy shredded chicken and melted cheese, this crowd-pleasing recipe turns ordinary ingredients into an irresistible meal.

The crispy bread cradles a creamy, tangy filling that packs serious punch.

Crumbled blue cheese adds a sharp, distinctive tang to every bite.

Melted mozzarella stretches with each slice, creating the ultimate comfort food experience.

Quick to assemble and even faster to disappear, this dish brings serious game-day energy to your table.

Grab a slice and watch everyone dive in for seconds.

Garbage Bread Tips for Big Buffalo Flavor

• Pat chicken dry before seasoning to ensure better sauce absorption and prevent sogginess in the final bread.
• Use gentle hands when rolling out pizza dough to maintain its elasticity and prevent tearing during assembly.
• Adjust wing sauce quantity based on personal heat preference, mixing mild and hot sauces for balanced flavor.
• Grate cheeses freshly and spread evenly to guarantee consistent melting and flavor in every slice.
• Pinch dough seams firmly and place bread seam-side down to prevent unwrapping during baking.

Flavor Combos to Try in Your Garbage Bread

• Vegetarian Buffalo Jackfruit Bread: Replace chicken with shredded jackfruit seasoned with buffalo sauce for a plant-based protein alternative.
• Gluten-Free Version: Use gluten-free pizza dough and ensure wing sauce is certified gluten-free for those with wheat sensitivities.
• Low-Carb Cauliflower Wrap: Substitute pizza dough with cauliflower wrap or large cauliflower tortilla for a lower-carbohydrate option.
• Keto-Friendly Edition: Use low-carb fathead dough made with almond flour, cream cheese, and mozzarella instead of traditional pizza dough, maintaining the buffalo chicken flavors.

Serving Buffalo Chicken Garbage Bread at Your Next Gathering

• Party Platter Perfection: Slice the buffalo chicken garbage bread into bite-sized pieces for easy sharing during game nights, movie marathons, or casual gatherings with friends.
• Dipping Delights: Serve alongside cool ranch, blue cheese, or extra wing sauce for guests who love extra flavor and want to customize their experience.
• Salad Sidekick: Pair with a crisp green salad topped with cucumber and tomatoes to balance the spicy and rich flavors of the buffalo chicken bread.
• Meal Companion: Transform this recipe into a complete dinner by adding a side of roasted vegetables or a light coleslaw for a satisfying and balanced meal.

How to Keep Garbage Bread Tasting Fresh

• Store leftover buffalo chicken garbage bread in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days to maintain freshness and prevent bacterial growth.
• Wrap individual slices or the entire bread tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Place in freezer-safe container to prevent freezer burn.
• Preheat oven to 350F. Unwrap frozen or refrigerated bread, place on baking sheet. Warm for 10-15 minutes until heated through and crispy. Cover with foil to prevent over-browning.

FAQs

• Can I use pre-cooked chicken for this recipe?

Yes, you can use rotisserie or leftover chicken. Just shred or dice it and mix with wing sauce to add flavor and moisture.

• Is there a way to make this recipe less spicy?

Absolutely! Reduce the amount of wing sauce or use a milder hot sauce. You can also choose a ranch or blue cheese dressing with less heat.

• What type of pizza dough works best?

Store-bought or homemade pizza dough both work great. Ensure the dough is at room temperature for easier rolling and stretching.

• Can I add extra ingredients to the filling?

Yes! Consider adding crumbled blue cheese, diced green onions, or even crispy bacon bits to enhance the flavor profile of your buffalo chicken garbage bread.

Buffalo Chicken Garbage Bread: Why It’s a Party Hit

• Buffalo chicken brings bold, zesty flavors that transform ordinary dinner into an exciting culinary adventure for taste buds craving something special.
• This recipe requires minimal prep work and basic cooking skills, making it perfect for home cooks who want delicious results without complicated techniques.
• Slice this bread into appetizer-sized portions that work wonderfully for game days, potlucks, family gatherings, or casual weekend hangouts with friends who love bold, cheesy dishes.
• Swap cheeses, adjust spice levels, or add extra ingredients like blue cheese crumbles or green onions to make this recipe uniquely yours without compromising the core deliciousness.

All the Ingredients for Buffalo Chicken Garbage Bread

• Chicken Breasts: Fresh chicken that serves as the primary protein for the buffalo chicken filling.
• Pizza Dough: Soft, pliable base that creates the bread's structure and holds the delicious filling.
• Mozzarella Cheese: Creamy cheese that melts beautifully and provides a smooth texture.
• Cheddar Cheese: Sharp cheese that adds depth of flavor to the bread.

• Wing Sauce: Spicy sauce that gives the buffalo chicken its signature tangy and hot flavor.
• Ranch Dressing, Blue Cheese Dressing: Creamy dressings that add richness and complement the buffalo chicken flavor.

• Salt, Pepper: Basic seasonings that enhance the chicken's natural flavor.
• Olive Oil: Helps cook the chicken and prevents sticking in the skillet.

• Non-Stick Cooking Spray: Ensures the bread doesn't stick to the baking sheet during cooking.

Tools Needed for Buffalo Chicken Garbage Bread Success

• Skillet: Essential for cooking and seasoning chicken evenly.
• Cutting Board: Needed for dicing chicken breasts safely.
• Sharp Knife: Crucial for precise chicken cutting.
• Rolling Pin: Perfect for stretching pizza dough into rectangular shape.
• Baking Sheet: Provides surface for rolling and baking the bread.
• Measuring Cups: Helps measure wing sauce and dressing accurately.
• Spatula: Useful for stirring chicken and spreading sauces.
• Non-stick Cooking Spray: Prevents bread from sticking to baking sheet.

How to Roll and Bake Buffalo Chicken Garbage Bread

Step 1: Transform The Chicken

Chop chicken breasts into bite-sized pieces.

Season with salt and pepper.

Heat olive oil in a skillet over medium heat.

Add chicken and cook until completely white throughout.

Pour wing sauce over chicken, stirring to ensure every piece gets coated.

Let chicken simmer briefly, then remove from heat and allow to cool down completely.

Step 2: Warm Up The Oven

Set oven temperature to 425F (220C).

This ensures a perfectly crispy exterior for your bread.

Step 3: Stretch The Dough

Dust work surface with flour.

Roll pizza dough into a long rectangular shape, creating a smooth and even surface.

Spread ranch or blue cheese dressing across the dough, followed by wing sauce.

Make sure coverage is consistent from edge to edge.

Step 4: Layer The Ingredients

Arrange cooled chicken evenly across the dough surface.

• Mozzarella cheese
• Cheddar cheese

Optional: Drizzle extra wing sauce for additional heat and flavor.

Step 5: Create The Roll

Carefully roll dough into a tight pinwheel.

Press and seal edges to prevent filling from escaping during baking.

Ensure ends are tucked securely.

Step 6: Bake To Perfection

Spray baking sheet with non-stick cooking spray.

Position rolled bread on sheet.

Bake for 20-25 minutes until exterior turns golden brown and crispy.

Step 7: Slice And Savor

Allow bread to rest for 5 minutes after removing from oven.

Cut into generous slices.

Serve immediately while warm and gooey.

Buffalo Chicken Garbage Bread Recipe

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4.6 from 9 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Savory buffalo chicken garbage bread combines zesty hot sauce, tender chicken, and melted cheese in a rolled-up sensation. Crispy edges and gooey interior promise a crowd-pleasing appetizer you’ll devour with friends.

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Ingredients

Scale 1x2x3x

Proteins:

• 2 boneless chicken breasts
• 8 ounces (226 grams) shredded part-skim mozzarella cheese
• 3 ounces (85 grams) shredded cheddar cheese

Sauces and Dressings:

• 1/2 cup Frank’s Wing Sauce
• 1/3 cup ranch or blue cheese dressing

Base and Oils:

• 1 store-bought pizza dough
• 1 teaspoon olive oil

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Instructions

1. Sauté the chicken by dicing chicken breasts and seasoning with salt and pepper. In a skillet over medium heat with olive oil, cook chicken until fully opaque. Drizzle wing sauce, stirring to coat evenly, and simmer briefly. Remove from heat and let cool completely.
2. Heat oven to 425F (220C), ensuring rack is positioned in the center.
3. On a generously floured surface, stretch pizza dough into a rectangular shape approximately 1/4 inch thick. Spread ranch or blue cheese dressing across dough’s surface, followed by remaining wing sauce, creating an even layer.
4. Distribute cooled chicken uniformly across dressed dough. Sprinkle mozzarella and cheddar cheeses over chicken. Optional: Add extra wing sauce drizzle for increased heat intensity.
5. Carefully roll dough into a tight cylinder, ensuring ingredients remain enclosed. Pinch and fold end seams to prevent filling from escaping during baking.
6. Prepare baking sheet with non-stick cooking spray. Transfer rolled bread seam-side down onto prepared sheet. Bake for 22-26 minutes until exterior turns golden brown and crispy.
7. Allow bread to rest for 3-5 minutes after removing from oven. Slice into sections and serve immediately while warm.

Notes

• Pick chicken breasts with consistent thickness to ensure even cooking and prevent dry spots.
• Adjust wing sauce quantity based on personal heat tolerance, mixing mild and hot sauces for custom spice level.
• Use refrigerated pizza dough for easier rolling and more predictable texture, letting it sit at room temperature for 10 minutes before stretching.
• Experiment with different cheese combinations like pepper jack or smoked gouda for unique flavor profiles.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 455
• Sugar: 3 g
• Sodium: 1335 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 85 mg