• Preheat: Prepare the grill for indirect or two-zone grilling. Target no more than 400 degrees Fahrenheit (F) inside the grill. We recommend lump charcoal. If using a gas grill light two of three burners to achieve the target temperature.
• Make Filling: In a a large bowl combine the melted butter, Frank’s RedHot, softened cream cheese, ranch, garlic powder, and celery salt. Stir to combine. Then add the shredded chicken. Stir to combine and set aside.
• Make Dough Balls: Place dough ball on a cutting board and use a sharp knife to slice the dough ball in half. Then divide each half into half again. This will yield 4 pieces total. Divide each of those halves into half again for 8 pieces. Now roll those 8 pieces into individual balls and then quarter each of them. You should now have a total of 32 small dough balls. This is why a room temperature dough is helpful so it is easy to work with.

Stuff Dough Balls

• Stuff: Have your cast iron pan ready. Flatten each dough ball into a 2-inch circle. Place a heaping teaspoon of the filling in the center of the dough. Using your hands, form the dough around the filling and gently roll in the palm of your hand to form a closed stuffed dough ball. Repeat for all 32 dough balls.
• Layer: Place the first 16 dough balls in the base of the cast iron pan. Then drizzle a layer of ranch and hot sauce. Finish that layer with ½ the cheddar cheese and ½ the mozzarella cheese.
• Layer: Repeat this step by making the additional 16 dough balls and then top with the remaining cheese. Then place into your preheated oven or grill. 

Grill

• Cook Indirect: Place the pull apart bread on the indirect side of the grill, close the lid and bake. Rotate the pan 180 degrees every 15 minutes until the top of the cheesy bread is golden brown and the cheese is melted. This should take roughly one hour total. If the grill or oven is running too hot then start the cooking with a piece of foil over the top of the pan to cover the top. The aluminum foil should be loosely placed because the bread dough will rise as it cooks. Then remove after 30 minutes to get the golden color.
• Serve: Remove using good high heat gloves and place on a trivet. Allow to cool for 8-10 minutes and then serve directly from the pan with your favorite dipping sauce. We recommend ranch dressing.