Crispy golden dough. Creamy spicy chicken filling. Cheese that pulls for days. These aren’t just snacks — they’re full-blown flavor explosions.
Recipe Overview
- Servings: 10–12 bombs
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: ~40 minutes
- Skill Level: Beginner friendly
- Protein: 10–14g per bomb
- Calories: ~200–250 per serving
- Diet Type: High-protein, Comfort Food
- Best Served: Game day, snacks, parties, freezer prep
Ingredients
For the Filling:
- 2 cups shredded rotisserie chicken
- 4 oz cream cheese, softened
- ¼ cup shredded mozzarella
- ¼ cup shredded cheddar
- ¼ cup Buffalo hot sauce (like Frank’s Red Hot)
- ½ tsp garlic powder
- ¼ tsp onion powder
- Salt & pepper to taste
- Optional: 1–2 tbsp chopped green onions or ranch seasoning
For the Dough Wrap:
- 1 can refrigerated biscuit dough (like Pillsbury Grands) or pizza dough
- Optional: Egg wash (1 egg + 1 tbsp water)
For Topping (After Baking):
- More Buffalo sauce (for drizzling)
- Chopped green onions or parsley
- Optional: drizzle of ranch or blue cheese dressing
🍳 Instructions
✅ Step 1: Make the Buffalo Chicken Filling
- In a large bowl, mix together:
- Shredded chicken
- Cream cheese
- Mozzarella and cheddar
- Buffalo sauce
- Garlic powder, onion powder, salt & pepper
- Stir until creamy, combined, and lightly spicy.
- Chill for 10 minutes to firm it up (optional but helpful).
Tip: You can make the filling a day in advance and refrigerate.
Step 2: Prep the Dough
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper or grease it lightly.
- Open your biscuit dough can and separate pieces.
- Flatten each biscuit or dough piece into a 4-inch circle using your fingers or rolling pin.
Step 3: Fill & Seal
- Scoop about 1½–2 tablespoons of filling into the center of each dough circle.
- Pinch the edges together to seal and form a ball.
- Place seam-side down on the baking sheet.
- Brush the tops with egg wash for a golden finish.
Make sure to seal tightly to prevent oozing!
Step 4: Bake
- Bake in preheated oven for 18–22 minutes, or until:
- Tops are golden brown
- Dough is fully cooked
- Some cheese may bubble out (totally fine!)
Step 5: Sauce & Serve
- Remove from oven and let cool slightly.
- Drizzle with:
- Extra Buffalo sauce
- Ranch or blue cheese dressing
- Sprinkle with chopped green onion or parsley
Serve immediately with:
- Dipping sauce of choice
- Celery sticks or fries
- Cold drinks — because these babies are hot
Recipe Variations
| Variation Name | Key Changes |
|---|---|
| BBQ Chicken Bombs | Replace Buffalo sauce with smoky BBQ sauce |
| Jalapeño Popper Bombs | Add chopped jalapeños and bacon bits |
| Ranch Chicken Bombs | Use ranch seasoning instead of Buffalo sauce |
| Veggie Version | Use chopped sautéed mushrooms + spinach |
| Cheesy Beef Bombs | Replace chicken with ground beef + taco seasoning |
Nutrition Info (Per 1 Bomb)
| Nutrient | Approximate |
|---|---|
| Calories | 230 kcal |
| Protein | 12g |
| Carbs | 17g |
| Fat | 13g |
| Saturated Fat | 6g |
| Sugar | 2g |
| Sodium | 420mg |
May vary based on dough brand, cheese type, and hot sauce.
Storage & Reheating
To Store:
- Keep leftovers in an airtight container in the fridge for up to 4 days.
To Reheat:
- Oven: 350°F for 10 minutes
- Air fryer: 375°F for 5–6 minutes
- Microwave: 30–45 seconds (less crispy)
To Freeze:
- Wrap each bomb in foil or plastic wrap, then store in freezer bag.
- Freeze for up to 2 months.
- Reheat straight from frozen at 375°F for 15–20 mins.