Buffalo Chicken Stuffed Bread

Imagine everything you love about Buffalo wings baked inside a golden loaf of bread, sliced up and passed around the table. Spicy shredded chicken, melted mozzarella, and a little cream cheese, all wrapped in soft bread dough and brushed with garlic butter — it is impossible to eat just one slice. This is my go-to for casual get-togethers because it looks like you went to a lot of effort when really it is just assembly and one bake. Slice it thick, set out ranch for dunking, and let everyone help themselves. Why You’ll Love This Recipe: All the Buffalo wing flavor, none of the mess — baked into a sliceable loaf; Golden garlic-butter crust with a gooey, spicy, cheesy center; Uses store-bought dough and rotisserie chicken for a fast assembly; Perfect party food: slice it and let guests pull pieces apart. Ingredients: For the filling: 2 cups cooked chicken, shredded; 1/2 cup Buffalo hot sauce; 4 oz cream cheese, softened; 1 1/2 cups shredded mozzarella cheese; 1/4 cup crumbled blue cheese (optional); 2 green onions, sliced. For the bread: 1 lb pizza dough (store-bought or homemade); 2 tbsp butter, melted; 1/2 tsp garlic powder; 1 tbsp grated Parmesan cheese; Ranch dressing, for serving. Instructions: 1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. 2. In a bowl, mix the shredded chicken with the Buffalo sauce, then stir in the cream cheese, mozzarella, blue cheese (if using), and green onions until well combined. 3. On a lightly floured surface, roll the pizza dough into a rectangle about 10×14 inches. Spread the Buffalo chicken mixture down the center third of the dough. 4. Fold one side of the dough over the filling, then fold the other side over it, pinching the seams and ends closed to seal. Place seam-side down on the prepared baking sheet. 5. Brush the top with melted butter mixed with garlic powder and sprinkle with Parmesan. Cut a few small slits across the top so steam can escape. 6. Bake for 25 to 30 minutes, until deep golden brown and the filling is hot and bubbly. Let it rest for 10 minutes before slicing thick and serving with ranch for dunking. Tips & Variations: Add a handful of chopped celery to the filling for a little crunch and classic Buffalo flavor. Swap mozzarella for pepper jack if you want extra heat. Make two smaller loaves instead of one big one for easier serving at parties. Storage: Wrap tightly and refrigerate for up to 3 days. Reheat slices in a 350°F oven for 10 minutes so the crust crisps back up.