BBQ Chicken and Bacon Bread Recipe - Allrecipes.com
BBQ Chicken and Bacon Bread Recipe
  • READY IN 55 mins

BBQ Chicken and Bacon Bread

Recipe by  

"Great for tailgating or the football parties! Ingredient amounts (peppers, cheese) can be altered to personal preference."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    30 mins
  • READY IN

    55 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Whisk egg and water; set aside.
  2. Combine chicken, bacon, bell pepper, 1 cup barbecue sauce, and 1 cup of shredded cheese blend. The barbecue sauce should coat the meat; if the mixture is too dry, add more sauce.
  3. Unroll dough on smooth, clean, well-floured surface, and spread or roll out to 1/4 inch thick, keeping rectangular shape. Spread the chicken mixture down the middle of the dough. Top the mixture with more barbecue sauce and the rest of the cheese. Fold one side of dough over mixture. Brush egg wash on edge of folded dough; then fold over other side of dough, sealing with egg wash. Seal both ends of loaf well with egg wash and brush it over the top of the bread.
  4. Carefully place the bread on a greased baking sheet. Bake in the preheated oven until golden brown, about 25 to 35 minutes. Cool slightly before slicing.
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Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2011

Good base recipie for filling that part was tasty, but you end up with a heavy load of dough on top and the filling tends to squeeze out. Going to retry with a jellyroll method spreading the filling over the whole bread and rolling like a jellyroll.

 
Most Helpful Critical Review
Jun 14, 2015

This recipe is a fantastic base/concept recipe that I will be experimenting with in the future. Obviously the BBQ sauce is key, so pick a good one! We used Blue Ribbin' (a phenomenal Canadian artisan brand). Like a previous review said, I've never seen French bread in a can so I used refrigerated dinner roll dough. I made two versions: little buns and one big loaf of bread (I rolled the dough out). We definitely preferred the little buns - very portable! I doubled the cheese (we LOVE cheese) and added onions. Next time I would cut the BBQ sauce a bit. One note about baking time: you need at least a half hour (per the recipe) - regardless of the dough baking instructions. This does NOT taste good when it is under baked! Finally, next time I would saute the green pepper and onion a little bit and make sure to assemble the mixture when the veggies and chicken were still warm. This should make sure the cheese melts in the center (surprisingly, it didn't the first time I made it). A good concept that I will be sure to try again in the future. My guy loved it!

 

7 Ratings

Feb 08, 2010

pretty good...could use onions

 
Feb 01, 2010

Awesome! Made this for some friends tonight and everyone raved about it. Can wait to make it for Super Bowl Sunday!

 
Feb 08, 2010

Very good and very easy. I used 4 b/s chicken thighs instead of breasts, cooked in the slow cooker with bbq sauce then shredded. I also substituted green onion for the bell pepper. Got very good reviews at my Super Bowl party.

 
Feb 03, 2010

very tasty and definitely a crowd pleaser

 
May 30, 2015

This recipe is fabulous! :) I halved the amounts of most ingredients because we were only 2 people eating. I used refrigerated dinner rolls because I have never seen crusty french bread in a can in Canada. It was perfect. I popped one roll in the bottom of a greased (with bacon grease, duh) muffin tin, topped with some chicken mixture and topped with another roll. They were like little individual chicken stuffed buns. YUM! I replaced the green pepper with shallots (personal preference) and omitted the egg wash, because I couldn't be bothered. I also used the BBQ sauce we received with our AllRecipes AllStars Canada Mystery ingredient box, which was a little spicy and super delicious. I'm sure I will make these again!

 

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Nutrition

  • Calories
  • 503 kcal
  • 25%
  • Carbohydrates
  • 53.2 g
  • 17%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 30.5 g
  • 61%
  • Sodium
  • 1472 mg
  • 59%

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

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About the Cook

CEP
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