Roll out dough and cut into 3×3-inch squares (3 rows of 5). You should end up with 15 squares from of each roll.
In a bowl, toss together shredded chicken, Buffalo sauce, scallions and half the cheese.
Begin layering. Brush butter on a rectangle, top with Buffalo chicken mixture, followed by a sprinkling of cheese. Repeat with remaining rectangles, stacking one of top of the other, chicken side up.
Brush the inside of a loaf pan with melted butter. Load bread into loaf pan, and brush with remaining butter. Bake for 40–50 minutes.
