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Buffalo Chicken Bombs

Crispy dough balls filled with a spicy, creamy mixture of shredded chicken and buffalo sauce, perfect for parties or as a savory snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 bombs
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked shredded chicken breast About 300g
  • 4 oz cream cheese, softened to room temperature Must be soft for easy mixing
  • 1/3 cup buffalo hot sauce (e.g., Frank's RedHot)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste Salt and black pepper
  • 2 tablespoons ranch dressing or blue cheese dressing (optional) Highly recommended
For the Dough Shell
  • 1 can refrigerated biscuit dough (16 oz / 450g, 8 biscuits) Can substitute with crescent roll dough
  • Non-stick cooking spray or melted butter for brushing
Optional Dipping Sauces
  • Ranch dressing
  • Blue cheese dressing
  • Extra buffalo sauce for drizzling

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. If needed, prepare 2 cups of shredded chicken. A rotisserie chicken is the fastest option.
Making the Filling
  1. Mix 4 oz of softened cream cheese in a large bowl until creamy.
  2. Stir in 1/3 cup buffalo hot sauce until smooth, then add the shredded chicken, 1/2 cup cheese, garlic and onion powder, salt and pepper, and optional dressing. Mix until combined.
Assembling the Bombs
  1. Flatten each biscuit into a 4-5 inch disc.
  2. Place 2 heaping tablespoons of filling in the center of each disc, fold the edges over, and seal tightly.
  3. Place the bombs seam-side down on the prepared baking sheet.
  4. Brush the tops with melted butter or cooking spray.
Baking
  1. Bake in the preheated oven for 20-25 minutes until golden brown.
  2. Let them rest for 3-5 minutes before serving.

Notes

Serve with ranch, blue cheese, or extra buffalo sauce. Store leftovers in the refrigerator for up to 3 days, or freeze for later.