Buffalo Chicken Garbage Bread with Cheddar, Mozzarella, and Ranch
By Isabella Quinn
Prep
10 min
Cook
30 min
Total
45 min
Servings
4
Level
Easy
Rolling the dough tightly and sealing its ends keeps the sauced chicken and cheese inside, while a short rest lets the melted filling settle for cleaner slices. Buffalo chicken garbage bread is a stromboli-style loaf with spicy chicken, ranch, and a gooey cheddar-mozzarella center.
The filling starts with cooked shredded or diced chicken tossed in half the wing sauce, so the heat reaches the meat before it goes into the dough. Ranch blended with the remaining sauce makes the spread. Mozzarella and cheddar are layered over chicken, and either homemade or thawed store-bought pizza dough supplies the wrapper. The source also allows more or less wing sauce to adjust spiciness.
After 30 minutes at 425°F, look for a golden outside rather than judging only by the clock. The loaf should rest 5 to 10 minutes before cutting, which helps the cheese stop flowing. The common failure is an unsealed log: pinching both ends closed and baking seam-side down prevents filling from oozing onto the sheet.
Cut the baked log into slices and offer pizza sauce, extra ranch, or blue cheese dressing for dipping. For leftovers, the source directs cooling, wrapping tightly in foil, and refrigerating. Warm slices in a hot oven until heated through and the cheese melts again, rather than relying on a quick cold cut from the loaf.
Why you'll love this recipe
- Rolling the dough into a sealed log keeps the buffalo chicken, ranch, and cheeses contained, so the filling stays where it belongs during baking.
- Resting the baked loaf for 5 to 10 minutes lets the melted cheese settle, making slices less likely to spill at the cut.
- Two cheeses create a layered melted center because mozzarella contributes stretch while cheddar adds the second cheese element specified in the recipe.
- Dividing the wing sauce seasons the chicken directly and also makes a buffalo-ranch spread, so heat is carried through the whole loaf.
- Baking seam-side down supports the rolled shape and helps keep the closure underneath, where it is less likely to open on the sheet.
- Using cooked leftover or rotisserie chicken avoids an extra raw-chicken cooking step, while still giving the filling tender pieces.
Ingredients
- •2 cups cooked chicken (shredded or diced)
- •1 tsp olive oil
- •1 pizza dough (homemade or thawed store-bought dough)
- •8 oz shredded mozzarella cheese
- •8 oz shredded cheddar cheese
- •0.5 cup buffalo wing sauce (divided)
- •0.25 cup ranch dressing
- •flour (for rolling surface)
Instructions
- 1
Preheat the oven to 425°F.
- 2
Toss the chicken with 1/4 cup of the wing sauce, using more or less as desired for spiciness.
- 3
Stir the ranch dressing and remaining 1/4 cup wing sauce together.
- 4
On a floured surface or countertop, roll the dough into a long rectangular shape.
- 5
Spread the buffalo ranch sauce evenly across the dough.
- 6
Add the chicken.
- 7
Top with the mozzarella and cheddar cheeses.
- 8
Pick a side and roll the dough up to form a log.
- 9
Seal both ends of the log.
- 10
Place the log seam-side down on a nonstick or greased baking sheet.
- 11
Bake for 30 minutes.
- 12
Let the bread rest for 5 to 10 minutes before cutting into slices and serving.
FAQ
Nutrition (per serving)
Calories
839
Protein
52g
Fat
48g
Carbs
50g
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