• 1 pound ball of pizza dough
  • 1/2 cup hot sauce
  • 2 cups shredded Pepper Jack cheese
  • 1/4 cup sliced scallions
  • 1 tablespoon celery seed
  • 3 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced


Preheat oven to 350F.


Lightly butter a 9x5" nonstick loaf pan with parchment paper that overhangs the long sides of pan by 2 inches.


Lightly flour a work surface and roll dough into a rectangle measuring roughly 12 inches tall x 20 inches long. Brush the dough with the hot sauce then sprinkle with the cheese, scallions and celery seeds.


Cut the rectangle, width-wise into 5 equal strips. Stack the strips atop one another and then cut the strips into 6 little stacks of buffalo dough squares. Stack the squares against each other, place into the parchment lined loaf pan and bake for 30 minutes.


Meanwhile, heat up the melted butter and minced garlic until fragrant and slightly toasted.


Remove the pan from the oven, brush the top of the loaf with the garlic butter and return it to the oven for another 30 minutes.


Remove the pan from the oven and let bread rest for 10 minutes before turning it out using the parchment wings. Placing onto a platter and serve.