Chicken Bacon Ranch Stuffed Bread in Your Pressure Cooker
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!
Equipment
- 1 Grill for two zone cooking
Ingredients
Ingredients
- 1 loaf Italian Style Bread
- 2 cups Ground Chicken
- 0.5 cup Buffalo Sauce
- 2 tablespoon Salt, Pepper, Garlic Seasoning (SPG)
- 3-4 Mozzarella Cheese Slices
- Chopped Bacon Bits garnish
- 1 cup Shredded Mozzarella Cheese
- 3 tablespoon Chopped Bacon Bits
- 2 tablespoon Ranch Seasoning
- 2 packets Cream Cheese
- 2.5 tablespoon Sour Cream
- 2 tablespoon Mayonnaise
- 1.5 tablespoon Chopped Parsley
- 1 tablespoon Chopped Dill
- 1.5 teaspoon Garlic Powder
- 1 teaspoon Black Pepper
- Buttermilk to desired consistency
- Salt to taste
Instructions
Instructions
- Preheat your grill for two zone cooking at 325F using Cowboy Charcoal.
- Slice your Italian Style Bread in half and remove excess bread to create a divot.
- Mix together the stuffing for the bread and the ground chicken mixture.
- Stuff the divot with the stuffing, then cover with chicken mixture.
- Place them in the fridge for 15-20 minutes to firm up.
- Grill face down for about 10 minutes. Move to cooler side and top with cheese.
- Mix together the homemade ranch mixture.
- Let bread cool. Top with bacon, ranch, and garnish with parsley/chives.
Notes
What To Do With Your Excess Bread: Turn it into croutons. Tear bread into chunks, toss with olive oil and SPG, then bake or grill until golden and crispy.
