Located in Nixa, Missouri    Shipping Nationwide

Buffalo Chicken Monkey Bread on the Big Green Egg

Preheat Egg to 375 (set up for indirect baking).

Spray pan (fluted tube pan/disposable bread pan) with cooking spray, then drizzle with 2 Tbsp wing sauce and 1 Tbsp ranch dressing.

Mix together chicken, softened cream cheese, shredded cheese (or bleu cheese), ¼ cup wing sauce, and salt, pepper, other herbs to taste.

Separate crescent rolls into rectangles and cut into 1 ½ - 2” squares.

Top each square with 1 rounded Tbsp chicken mixture; seal edges together and form a ball.

Dip each ball into melted butter (seasoned with salt/pepper/onion powder) and place in plan.

Drizzle remaining butter over the completed pan and bake for 30-40 minutes until the top is set and golden brown.

When ready to serve, invert the pan onto a serving tray and remove the pan.

Drizzle with additional wing sauce and ranch dressing; top with chopped parsley, chives, and bleu cheese crumbles if desired.

Serve with carrots, celery, ranch/bleu cheese dressing.

  • 4 cans crescent rolls
  • 1 block cream cheese (softened)
  • 1 ½ cups shredded chicken
  • 2 cups shredded colby-jack cheese (or bleu cheese if desired)
  • ½ cup BGE Cayenne Hot Sauce
  • 2 Tablespoons Ranch dressing (+ more for dipping)
  • ¼-½ cup butter (melted)
  • Salt, Pepper & Onion powder to taste
  • Fresh parsley & chives

Leave a comment

Please note, comments must be approved before they are published