Try this Chicken Ranch Monkey Bread recipe, or contribute your own.
- 1/4 cup butter melted
- 1 1/2 cups shredded cooked chicken
- 1 package (1 oz) ranch dressing and seasoning mix (milk reci
- 2 cans (7.5 oz each) pillsburyâ„¢ country styleâ„¢ refrigerat
- 1/3 up cubed mozzarella cheese
- 4 slices bacon cooked crumbled
- 1 cup shredded mozzarella cheese (4 oz)
- 1/2 cup ranch dressing for dipping
- Carbohydrate 0.0819416666738977 g
- Cholesterol 26.2020833592446 mg
- Fat 9.89992084310849 g
- Fiber 0 g
- Protein 2.05586250010244 g
- Saturated Fat 5.59130333952407 g
- Serving Size 1 1 Serving (15g)
- Sodium 177.680000069418 mg
- Sugar 0.0819416666738977 g
- Trans Fat 0.80227083401763 g
- Calories 97 calories
Step-by-step
- Preheat oven to 375 degrees F.
- Get the FULL INSTRUCTIONS HERE
Standard ingredient lists omit the chemical reactions occurring inside canned dough when exposed to high heat. Savory pull-apart breads evolved from traditional sweet yeasted pastries, adapting the baking technique into a communal, tearable format. Commercial refrigerated dough requires a precise oven temperature of 375 degrees Fahrenheit to ensure the interior layers expand fully without remaining gummy. Coated pieces of dough create pockets that trap steam, rendering individual segments moist while the exterior forms a golden crust. Assessing doneness relies entirely on visual and textural cues since a digital probe thermometer is ineffective through multiple overlapping pieces of dough. Tap the center of the baked bread firmly; it should sound hollow and offer resistance rather than a soft depression. If the top browns too quickly after twenty minutes of baking, loosely tent the pan with aluminum foil to prevent scorching while the center finishes cooking. Leftovers store safely in an airtight container in the refrigerator for up to three days. Reheat chilled portions in a 350-degree oven for ten minutes to restore the original crust texture.
