Buffalo Chicken Pull-Apart Bread

This is a great fall snack, perfect for those cool weather, last picnics of the season you want to squeeze in like the one you may be having this week at the Head Of The Charles Regatta (where we'll be).  It is different, delicious and sure to be a hit with everyone who likes buffalo chicken wings.  Let me know how long your loaf lasts.  It's addictive!

Buffalo Chicken Pull-Apart Bread

Ingredients:

Cooking spray
6 tbsp butter, melted
⅓ cup Moore's Original Buffalo Wing Sauce
1/8 tsp garlic powder
1/8 tsp salt
1 ½ cups shredded cooked chicken (Perfect for leftovers from a roast chicken dinner).
2 green onions, finely chopped
1 (16 oz) container jumbo biscuits
½ cup blue cheese, crumbled

Steps:

1 Preheat oven to 400°F. Line a 9x5-inch loaf pan with parchment and coat parchment with the cooking spray.

2 In a large bowl, stir together the butter, hot sauce, garlic powder, and salt. Add the chicken and green onions, tossing until well coated.

3 Separate the biscuits into 16 rounds of dough. Working with one at a time, flatten with hands and spoon 2–3 tbsp chicken mixture onto center. Flatten another biscuit and place on top. Continue filling and stacking, and then arrange biscuit loaf horizontally in loaf pan.

4 Drizzle any leftover butter mixture from bottom of bowl on top. Sprinkle with the blue cheese. Bake 20–30 min., until top is golden brown and dough is cooked through. Serve warm.