This would make an awesome appetizer, but I just made it for lunch because in this house appetizers are meals. It's a great way to use the extra dough if you made the caramel monkey bread from the previous post, and also any leftover shredded chicken you have in the fridge.
Ingredients:
2 - 1 lb loaves frozen bread dough, thawed
About a cup of shredded chicken, I prefer breast meat
1 cup shredded Monterrey Jack cheese
1 cup Frank's Red Hot, plus 1/4 cup for the pan and top
1 stick butter
1 tbsp Hidden Valley Ranch dressing mix
Stir together chicken and cheese, add in Frank's until it's all coated thusly.
Melt the butter and mix in the ranch seasoning in a bowl
Cut your dough into pieces and flatten out with your palm to about 2 or 2.5 inch circles.
Put some of the meat in the middle
Roll into a ball repeat until you run out of dough.
Grease an angel food or bundt cake pan, pour some Franks in the bottom.
Dunk the balls in the butter and stack in the pan like bricks.
I put a little of the extra meat on top as well as some more Frank's.
Let rise for 30 minutes. Preheat the oven to 350, bake for 20 minutes. Let stand for 20.
Pull apart and enjoy!
