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For the Buffalo Sauce:
For the Bread:
2 cups shredded rotisserie chicken
1 store bought refrigerated pizza dough
4 tablespoons chopped scallions
3 tablespoons chopped fresh flat leaf parsley
2 cups shredded mozzarella cheese
1/2 cup crumbled blue cheese
For the Garlic and Herb Spread:
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 400 F. Lightly grease a 9x4 inch loaf pan with Country Crock Original Spread® and place parchment paper on top, overhanging on each side.
To make buffalo sauce, add melted Country Crock Original Spread® to the hot sauce and mix until incorporated.
Set aside half of the buffalo sauce. Mix shredded chicken with remaining half of the buffalo sauce and set aside.
Roll the pizza dough evenly into a rectangle and spread the saved buffalo sauce onto the dough. Sprinkle green onions and parsley on top, and then cut the dough into roughly 4x3 inch pieces.
Top each square with chicken mix, shredded mozzarella and crumbled blue cheese.
Stand the loaf pan up vertically, then layer and stack up dough with toppings until the pan fills up. Transfer loaf pan to oven and bake until browned, for approx. 40 minutes.
Remove from the oven and transfer to a wire cooling rack and cool it for about 10 minutes.
While the bread cools, make a garlic and herb spread by mixing minced garlic and parsley with melted Country Crock Original Spread.
Spread garlic and herb spread on top of the pull apart bread, serve and enjoy.
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