Buffalo Chicken Garbage Bread

Buffalo chicken, ranch, and cheese rolled up in a pizza crust. MORE+ LESS-

By Girl Who Ate Everything

March 8, 2017

Ingredients

can (11 oz) Pillsbury™ refrigerated thin pizza crust

chicken breasts, cooked and shredded

1/2

cup buffalo sauce, divided

1/3

cup ranch dressing

cups shredded cheddar cheese

cup shredded mozzarella cheese

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1

Preheat oven to 400 degrees. Open pizza crust and press it into a rectangle on a cookie sheet or parchment paper.
2

Spread ranch dressing on top of pizza crust. Add 1/4 cup buffalo sauce on top of the ranch and spread evenly.
3

In a small bowl, mix the chicken with the remaining 1/4 cup of the buffalo sauce. Place chicken on top of pizza crust in an even layer.
4

Sprinkle the cheddar and mozzarella cheese over all.
5

Starting at one of the short ends, roll the crust into a log. Place seam-side down on the baking sheet. Bake for 15-20 minutes or until golden brown. Let cool slightly and serve.

*Percent Daily Values are based on a 2,000 calorie diet.

Just when I think I've exhausted every way to eat Buffalo chicken, I find some new way to devour it. This Buffalo Chicken Garbage Bread has layers of spicy buffalo marinated chicken, ranch dressing, and cheese rolled up in a pizza crust. It's incredibly easy and took me less than ten minutes to prepare, which comes in handy when we have an impromptu party to watch the game at our house. I'm not sure why it's called garbage bread. I'm told that it's a rising trend in NYC -- kind of like an inside-out piece of pizza. Maybe it's easy for on-the-go eating like that. Or maybe it's called garbage bread because there's no way you can make this look pretty?! It's simply impossible. But the truth for most man-food is, it may not look pretty but it tastes phenomenal. You could use blue cheese dressing here too, but ranch is what I had in my pantry. Drizzle buffalo sauce over the ranch dressing, using more or less depending on how spicy you like it. Make sure you don't burn your mouth biting into this one. If you have the patience to let it cool a bit, it will be worth the wait!