Football Buffalo Chicken Monkey Bread - cooking recipe

Ingredients

nonstick cooking spray
2 cups shredded chicken
3/4 cup blue cheese, crumbles
1 cup buffalo wing sauce, plus more for brushing
2 (10 5/8 ounce) cans country-style refrigerated biscuits
1/2 cup butter, melted
1 teaspoon garlic powder
1 teaspoon white vinegar
1 teaspoon sugar
1/2 teaspoon salt
chopped chives, for garnish
ranch dressing, in small squeeze bottle

Preparation

Preheat oven to 350F and spray a 12x7.75-inch football cake pan with nonstick cooking spray.
Add chicken, blue cheese, and 1/2 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 1/2 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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