Ree Drummond's Chicken Artichoke Bread Bombs | The Pioneer Woman

Ree uses frozen dinner rolls, rotisserie chicken and jarred artichokes to make a favorite creamy, cheesy dip portable! #ReeDrummond #ThePioneerWoman #FoodNetwork #ChickenArtichokeBreadBombs Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3r2CZ6f Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chicken Artichoke Bread Bombs RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 40 min (includes cooling time) Active: 20 min Yield: 12 bread bombs Ingredients Nonstick cooking spray, for the sheet tray 4 ounces cream cheese, at room temperature 1/4 cup grated fontina cheese 1/4 cup freshly grated Parmesan 1 teaspoon crushed red pepper flakes Pinch of kosher salt Pinch of freshly ground black pepper 1 cup pulled rotisserie chicken, white meat only 1/2 cup chopped canned artichokes 12 frozen bread rolls, thawed and risen 1 large egg, beaten 1 tablespoon Italian seasoning Directions Preheat the oven to 425 degrees F. Lightly grease a sheet tray. In a large bowl, mash together the cream cheese, fontina, Parmesan, red pepper flakes, salt and pepper until well combined. Fold in the chicken and artichokes. Set aside. Take a roll and with your hands, flatten and stretch the roll into a 4-inch round. Place a mounded tablespoon of the chicken mixture on the center of the round. Gather the sides of the dough together and pinch to seal them closed. Use your hands to shape back into a round and place them on the prepared sheet tray. Repeat with the remaining dough and filling. Brush the tops with the beaten egg and sprinkle over the Italian seasoning. Bake until golden and crisp, 15 to 17 minutes. Let sit a few minutes to cool before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ree Drummond's Chicken Artichoke Bread Bombs | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=9BBmTj_2HGM