Buffalo Chicken Mozzarella Bombs (Printer-Friendly)
Spicy buffalo chicken and melted mozzarella encased in golden dough, brushed with garlic butter - perfect for sharing.
# What You'll 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 (bocconcini) or 12 cubes mozzarella, each about 1 inch
→ Dough
06 - 1 package refrigerated biscuit dough or pizza dough (16 ounces), divided into 12 pieces
→ Topping
07 - 2 tablespoons melted butter
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon dried parsley
# How-To Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, blend shredded chicken, Buffalo wing sauce, cream cheese, and chives until fully incorporated.
03 - Flatten each dough portion into a 3-inch round.
04 - Place 1 tablespoon of chicken mixture and 1 mozzarella ball or cube in the center of each dough round.
05 - Encapsulate filling by pinching dough edges closed and roll into a smooth ball. Arrange seam-side down on the prepared baking sheet.
06 - Combine melted butter with garlic powder and dried parsley. Brush the tops of each ball with seasoned butter.
07 - Bake in preheated oven for 20 to 25 minutes, until puffs are cooked through and golden brown.
08 - Allow to cool for 5 minutes, then serve warm. Accompany with ranch or blue cheese dip as desired.
# Expert Advice:
01 -
- Biting into the warm dough to find spicy chicken and stretchy cheese inside is a game changer, especially when paired with a cold drink.
- They're ridiculously simple to assemble, making you the kitchen MVP even if you’re short on time or distracted by the score.
02 -
- If you overfill with filling or skip sealing the edges tightly, the mozzarella will ooze out and try to escape.
- Once I swapped pizza dough for biscuit dough by accident, and ended up loving the slightly sweeter crust for these bombs.
03 -
- Brushing dough seams with a touch of water keeps everything sealed tightly through baking.
- Sprinkling a pinch of flaky salt over the bombs right after baking makes every bite pop.