Sunday, November 11, 2012

Easy and Cheap Recipes: Buffalo Chicken Garbage Bread

Trying my first cake pop - birthday cake- before my upcoming birthday
I am a huge foodie and I really love making my own dishes - especially if I don't have to spill a lot of beans to make it. Luckily, I have come across so many amazing dishes that are easy to put together on a dime- that I have to share it for some other budget-conscious cooks out there. So, here is one I put together this week. Enjoy!

Buffalo Chicken Garbage Bread
All you need is the following:
2 boneless chicken breasts
1 tsp. olive oil
1 pizza dough (I used canned)
3 oz. of shredded mozzarella cheese
8 oz. of shredded cheddar cheese
1 Tbsp. of Franks Wing Sauce - use less if you do not want it really spicy
1/3 cup of ranch or blue cheese dressing
Preheat oven to 425°.
Pre cook the two chicken breasts and cut into cubes (I boiled mine with salt and EVOO). Sprinkle with salt and pepper. (For spicer dishes, pan-sear chicken in 1/2 C Frank's Hot Sauce and 1/2 of the ranch/blue cheese mixture for extra coating)
On a well floured surface, spread pizza dough out completely flat. Rub the olive oil on the top of the dough, covering it completly. Mix the wing sauce and ranch/blue cheese mixture and brush on top of the oil/dough. Place the chicken (once cooled) on top of the sauce mixture. Add a pinch of salt and pepper to the mix. Next, spread the shredded cheese on top of the chicken.
Now, roll the dough, starting at one end, and rolling it into a pinwheel until the dough forms looks like a loaf of bread. Tuck the ends of the dough into the center- to ensure the sauce/chicken does not fall out during baking.
in the oven
Place the garbage bread onto a baking sheet (make sure you have sprayed with non-stick spray beforehand) and place in the oven for 20-25 mins or until light golden brown.
 Once it is out of the oven, cut into quarters and serve!
It is a bit squished (due to cutting) but it is amazing!! I hope you enjoy this. I have more amazing recipes to put up here so stay tuned!