Chicken Garbage Bread
Try this sensational Buffalo Chicken Garbage Bread recipe and share your own variations.
Try this sensational Buffalo Chicken Garbage Bread recipe and share your own variations.
- Carbohydrate 13.3156153190542 g
- Cholesterol 32.150253642 mg
- Fat 7.21419558200793 g
- Fiber 0.0262499995529652 g
- Protein 13.0414137170706 g
- Saturated Fat 2.79062538315147 g
- Serving Size 1 1 Serving (88g)
- Sodium 399.804023994498 mg
- Sugar 13.2893653195013 g
- Trans Fat 1.99797139102939 g
- Calories 173 calories
Step-by-step
- Cut chicken into cubes. Season with salt and pepper. Heat teaspoon of olive oil in skillet and add chicken when hot. Cook chicken completely and then add 1/4 cup of wing sauce. Stir to coat chicken and let simmer for a minute or two.
- Pre-heat oven to 425
- On a well floured surface, spread pizza dough into a long rectangle shape.
- Add ranch dressing or blue chesse dressing (depending on your preference) and remaining 1/4 cup of wing sauce. Spread across the dough. Add chicken and then top with mozzarella and cheddar cheese. You can also add a bit more of the wing sauce on top of the chesse if you want it to be a little bit spicier.
- Roll the dough like a pinwheel until you reach the end. Make sure to tuck the ends of the doughin so the middle doesn't ooze out when baking.
- Spray baking sheet with light coat of non-stick cooking spray. Place grabage bread on pan and bake for 20 to 25 minutes.
- Let sit for 5 minutes and cut into and enjoy
- You can add other things to it. Like steak or make a all veggie one.
Dough Mechanics and Tucking Technique
Pizza dough provides the structural integrity for enclosing heavy fillings, requiring specific handling to prevent structural failure during baking. Rolling the dough into an even rectangle ensures that when you roll it like a pinwheel, the thickness remains consistent from edge to center. Tucking the ends tightly underneath creates a sealed seam that prevents pressurized steam and melted cheese from bursting through the sides in the oven. Operating at a high heat of 425 degrees Fahrenheit triggers rapid starch gelatinization before the interior fats can melt entirely out of the casing.
Moisture Management in the Filling
Chicken breasts contain high water content that releases during cooking, which can quickly turn the interior dough soggy if not managed correctly. Searing the cubed meat in a hot skillet with olive oil creates flavorful surface proteins via the Maillard reaction while evaporating excess surface moisture. Simmering the cooked meat in wing sauce allows the proteins to absorb capsaicin compounds without introducing excess liquid. Letting the baked loaf rest for five minutes on the sheet pan allows the internal starches to set, ensuring clean slices instead of crumbling portions.
Substitutions and Thermal Limits
Swapping proteins or cheeses alters the internal moisture balance significantly because different ingredients release varying amounts of water and fat when heated. High-fat cheeses like cheddar melt faster and release more oil than low-moisture mozzarella, potentially causing structural sliding inside the rolled dough. Converting this recipe into a make-ahead item requires assembling the unbaked loaf and freezing it immediately; however, frozen dough must thaw completely in the refrigerator before baking to prevent uneven internal temperatures.
