Buffalo Chicken Mozzarella Bombs (Printable)
Crisp golden dough encases spicy buffalo chicken and melted mozzarella for irresistible, shareable game-day bites.
# What You Need:
→ Chicken & Sauce
01 - 2 cups cooked chicken breast, shredded
02 - 1/3 cup Buffalo wing sauce
03 - 2 tablespoons cream cheese, softened
04 - 1 tablespoon chopped fresh chives (optional)
→ Cheese
05 - 12 small mozzarella balls (about 1 inch each) or 12 cubes mozzarella cheese
→ Dough
06 - 1 package (16 oz) refrigerated biscuit dough or pizza dough, divided into 12 pieces
→ Topping
07 - 2 tablespoons melted butter
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon dried parsley
# How To Make It:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine shredded chicken, Buffalo wing sauce, cream cheese, and chives until thoroughly mixed.
03 - Flatten each piece of biscuit dough into a 3-inch circle.
04 - Spoon 1 tablespoon of the chicken mixture and add 1 mozzarella ball in the center of each dough circle.
05 - Fold the dough over the filling, pinching edges to seal completely and shaping into a ball. Arrange seam-side down on the lined baking sheet.
06 - Mix melted butter with garlic powder and dried parsley. Brush each dough ball with the seasoned butter.
07 - Transfer to the oven and bake for 20 to 25 minutes or until the exterior is golden brown and cooked through.
08 - Allow to cool slightly for 5 minutes. Serve warm with ranch or blue cheese dip as desired.
# Expert Advice:
01 -
- You get all the heat and gooey cheese of wings, but none of the sticky fingers or messy cleanup.
- People light up watching the cheese stretch out from these little bombs—I promise these disappear before halftime.
02 -
- Don't rush the pinching—if there's even a tiny gap, the mozzarella will escape in the oven and you'll be left with a hollow surprise.
- Switching from biscuit to pizza dough one Sunday made the bombs chewier but still delicious—both have their fans around here.
03 -
- Always tent the bombs with foil if they get too brown before the cheese melts—it saves the day.
- If you want extra crunch, roll the bombs in a little Parmesan before baking.