Buffalo Chicken Monkey Bread on the Big Green Egg

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
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