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