Buffalo Pull Apart Bread
Try this Buffalo Pull Apart Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1 stick of butter
- 1 loaf artisan bread (i like sourdough)
- 1 cup of shredded mozzarella cheese (i used sargento 2%)
- 1/2 cup of buffalo sauce (i used frank's)
- 1 bunch of scallions sliced about an inch into the green
- 1/4 cup of blue cheese plus more to sprinkle on top.
- Carbohydrate 0.1356 g
- Cholesterol 485.9 mg
- Fat 183.3086 g
- Fiber 0 g
- Protein 1.921 g
- Saturated Fat 116.09168 g
- Serving Size 1 1 recipe (226g)
- Sodium 1301.76 mg
- Sugar 0.1356 g
- Trans Fat 12.83228 g
- Calories 1620 calories
Preheat the oven to 350 degrees.Cut the loaf of bread length-wise and width-wise. Don’t cut all the way to the bottom.Stuff the bread with the cheese, doing your best to get some in all of the cracks. You don't want to stuff it down too far, because you are going to use it to hold the bread open and get the sauce in.Melt the butter over medium heat. When it is completely melted, gently whisk in the buffalo sauce until it is full combined. Add the scallions and the blue cheese crumbles and remove from the heat.Using a spoon, add the sauce to the bread, getting some of the sauce into each of the cracks. Make sure you use all of the sauce. Top with a little extra blue cheese.Tent with aluminum foil and bake for 20 minutes.
