Chicken Bacon Ranch Stuffed Bread

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This epic chicken bacon ranch stuffed bread works just as well for family dinners as it does for game days. Simple and so freakin' delicious!

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer, Dinner, Lunch, Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Bread:

1 loaf Italian Style Bread
2 cups Ground Chicken
½ cup Buffalo Sauce
2 tbsp Salt, Pepper, Garlic Seasoning (SPG)
3-4 Mozzarella Cheese Slices
Chopped Bacon Bits garnish

Stuffing:

1 cup Shredded Mozzarella Cheese
3 tbsp Chopped Bacon Bits
2 tbsp Ranch Seasoning
2 packets Cream Cheese

Homemade Ranch:

2.5 tbsp Sour Cream
2 tbsp Mayonnaise
1.5 tbsp Chopped Parsley
1 tbsp Chopped Dill
1.5 tsp Garlic Powder
1 tsp Black Pepper
Buttermilk to desired consistency
Salt to taste

Instructions

Preheat your grill for two zone cooking at 325F using Cowboy Charcoal.
Begin by slicing your Italian Style Bread in half and separating the top from the bottom. Next, carefully pull out the excess bread on both halves from the bottom half so that you create a divot in the bun.
In a bowl, mix together the stuffing for the bread. In another bowl, mix together the ground chicken, buffalo sauce and SPG.
Stuff the divot with the stuffing, then take a handful of your ground chicken mixture and cover the stuffing. Make sure to spread out the chicken all over the bread so it completely covers the stuffing. Once the bread is done, place them in the fridge for 15-20 minutes to firm up.
Take out the bread and place it over the coals with the chicken face down. Cook over the heat for about 10 minutes. If you have flare ups, make sure to move the bread around in order to prevent them.
After 10 minutes, flip the bread over and pull it over to the cooler side of the grill. Top with cheese and cook until it is 165F internal.
In a bowl, mix together the homemade ranch mixture.
When the bread is done, pull off and let cool. Top with bacon and ranch. Garnish with chopped parsley/chives and enjoy!!

Notes

What To Do With Your Excess Bread

For our stuffed bread recipes, I remove excess bread to create the divot for the stuffing. But don't throw that good stuff away! Here's how to turn it into croutons for a salad or soup.

First, tear the bread into bite-sized chunks. Toss them with olive oil and a pinch of SPG, then spread them on a baking sheet. Depending your recipe, you could also toss the bread with some everything bagel seasoning or red pepper flakes for extra flavor.

Bake at 375°F for about 10-15 minutes, tossing halfway through, until they're golden and crispy. Or if your grill is already going, toss them in a cast iron skillet over indirect heat and shake them around until they're toasted. Now you've got homemade croutons that taste way better than anything from a box, and you're not wasting a single bite of that delicious bread.

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