Stuffed, Buffalo Chicken Pull-Apart Bread

Preheat your oven to 400°F. In a skillet over medium heat, saute carrot and celery in 1 tablespoon of butter for about 5 minutes (just until it barely begins to soften). Remove from heat.

In a medium mixing bowl combine carrots and celery, chicken sausage (casings removed), blue cheese, onion powder, cumin, and pepper. Mix until all ingredients are well combined. With a mini (ice cream type) scoop form as many mini meatballs as you have meat filling for. I ended up with about 24. Place mini meatballs on a parchment lined cookie sheet and bake them for 20 minutes. Remove from oven and place on paper towels to drain. Lower oven temperature to 350°F.

Meanwhile heat hot wing sauce in the microwave in a medium sized bowl for about 60 seconds. Then add 4 tablespoons of butter and stir until butter melts and is well incorporated.

Coat a Bunt cake pan with cooking spray. Pop open the cans of rolls. There are 8 rolls in each package. Split each roll in two horizontally. They are layered so they actually come apart pretty easily. Depending on how may meatballs you end up with, you will probably have leftover dough.

To assemble, place a meatball in the center of one roll half. Close dough around the meatball and seal (pinching dough together) as best you can. Dip dough covered meatball in prepared hot sauce and roll around to coat. Transfer the ball to the prepared Bunt pan. Repeat with all meatballs.

Place filled Bunt pan in the oven and bake at 350°F for 30 to 35 minutes. Remove from oven. Place a plate over the hot bread in the bunt pan and flip the pan over onto the plate. Bread should fall right out onto the plate with no problem.

Serve with blue cheese and/or ranch dressing for dipping.

Eat right away!