Buffalo Chicken Bombs

Buffalo Chicken Bombs are a delightful twist on traditional buffalo chicken, offering a creamy and spicy filling wrapped in soft, flaky dough, perfect for gatherings or cozy nights in.

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Prep Time 15

Cook Time 18

Total Time 33

Servings: 8 pieces

Course: Appetizer, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Filling Ingredients

2 cups cooked shredded chicken Use rotisserie or leftover chicken for convenience.
1/2 cup buffalo wing sauce Adjust to your preferred spice level.
1 cup shredded mozzarella cheese Feel free to experiment with other cheeses if you like.
1/2 cup cream cheese Can be substituted with Greek yogurt or sour cream.
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
to taste Salt and pepper

Dough Ingredients

1 can refrigerated biscuit dough (8-count)
2 tablespoons melted butter For brushing on top of the bombs.
Fresh chopped parsley (for garnish)
Ranch dressing (for drizzling and dipping) Pairs perfectly with the bombs.

Method

Preparation

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine the shredded chicken, buffalo sauce, mozzarella, cream cheese, garlic powder, onion powder, salt, and pepper. Mix until well blended.
Flatten each biscuit round into a 4-inch circle using your hands or a rolling pin.
Place 1 tablespoon of filling in the center of each dough round.

Assembly

Fold and seal the dough tightly, then place seam-side down on the baking sheet.
Brush each dough ball with melted butter.

Baking

Bake for 15-18 minutes, until golden brown and puffed.
Remove from the oven, brush with more buffalo sauce, drizzle with ranch, and garnish with parsley. Serve hot!

Notes

Best served warm with ranch dressing for dipping. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 1 month. Reheat in the oven at 350°F for about 10 minutes.