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Buffalo Chicken Cheese Bake

A magnificent, cheesy, pull-apart bread stuffed with creamy, spicy shredded buffalo chicken and topped with a thick layer of golden-brown melted mozzarella cheese. Perfect for game day!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Dough & Topping
  • 1 tube refrigerated pizza dough 13.8 oz
  • 1 tbsp olive oil or melted butter
  • 0.5 tsp garlic powder
  • 1.5 cups mozzarella cheese shredded
Buffalo Chicken Filling
  • 3 cups cooked chicken shredded
  • 8 oz cream cheese softened
  • 0.5 cup buffalo wing sauce like Frank's RedHot
  • 0.25 cup ranch dressing or blue cheese
  • 1 cup sharp cheddar cheese shredded
  • 0.25 cup green onions chopped (optional)

Equipment

  • Baking sheet
  • Mixing bowls
  • Hand mixer or whisk

Method
 

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, beat the softened cream cheese, buffalo sauce, and ranch dressing until completely smooth.
  3. Fold the shredded chicken, cheddar cheese, and green onions into the creamy buffalo mixture until evenly coated.
  4. Unroll the pizza dough onto the prepared baking sheet and gently stretch into a large 10x14 inch rectangle.
  5. Spoon the buffalo chicken filling down the center third of the dough, leaving a border around the edges.
  6. Fold the short ends over the filling, then fold the long sides tightly over the center, pinching the seam to seal. Flip the roll seam-side down.
  7. Brush the dough with olive oil, sprinkle with garlic powder, and top generously with shredded mozzarella cheese.
  8. Bake for 20-25 minutes until the crust is golden brown and the cheese on top is melted and bubbly.
  9. Let rest on the baking sheet for 10 minutes before slicing into thick pieces. Serve warm.

Notes

Make sure your cream cheese is completely softened to room temperature before mixing, otherwise you will have lumps in your filling.