Buffalo Chicken Pull Apart Bread

Buffalo Chicken Pull Apart Bread

Servings: 8-10

Lactose Intolerant Soy Free
Recipe Directions
Nutrition Information


2 small chicken breasts, cooked and finely chopped

4 ounces GO VEGGIE Vegan Classic Plain Cream Cheese

2 tablespoons buffalo wing sauce

For the bread:

3 (8 oz) tubes refrigerated crescent rolls

~1 1/2 cups GO VEGGIE Lactose Free Cheddar Shreds

1/4 cup buffalo wing sauce

chopped green onions, for topping


Preheat oven to 350 degrees F. Grease a 9x5" bread pan with cooking spray.

In a medium bowl, combine chopped chicken, cream cheese, and buffalo sauce. Mix well to combine.

Roll out crescent roll dough, being careful to not separate the triangles. The best you can, pinch together the serrated parts to make one full sheet of dough.

Cut each roll in half length wise, and then make three cuts the opposite direction to make 8 squares.

Place ~ 1-2 teaspoons of buffalo chicken breast mixture onto the middle of each square and then top with ~1 tablespoon of cheese. You don't want to overdo it on the filling or it will have a difficult time baking all the way through.

Stack four of the squares on top of each other and then place vertically into your greased bread pan. Repeat this until all crescent rolls and chicken mixture is used, ending with one piece of crescent dough at the end. You might have to squish them to get them to all fit.

Drizzle with additional buffalo sauce and sprinkle with remaining cheese.

Bake in preheated oven for 55-60 minutes, until top is browned and inside does not jiggle or seem undercooked. Check about 40 minutes through and if the top seems to be golden brown, cover with aluminum foil for the remainder of the baking time.

Let cool for 10 minutes.

Remove from bread pan and serve. Top with green onions, if desired