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Buffalo Chicken Bacon Mozzarella Bombs appetizer served on a plate

Buffalo Chicken Bacon Mozzarella Bombs

These Buffalo Chicken Bacon Mozzarella Bombs are flavorful bites perfect for game day, combining spicy Buffalo chicken, smoky bacon, and gooey mozzarella, all encased in flaky biscuit dough.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 bombs
Course: Appetizer, Snack
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 pound cooked shredded chicken Leftover rotisserie chicken works well.
  • 1/2 cup Buffalo sauce Adjust for desired heat.
  • 1 cup shredded mozzarella cheese
  • 6 strips bacon, chopped
Dough and Cooking
  • 1 package refrigerated biscuit dough
  • 1 tablespoon cooking spray or melted butter For greasing the baking sheet.
  • Optional chopped green onions For garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a baking sheet by greasing it lightly with cooking spray or melted butter.
  2. In a large bowl, combine the shredded chicken, Buffalo sauce, chopped bacon, and mozzarella cheese. Stir until every ingredient is blissfully coated in the sauce.
  3. Open the biscuit dough and separate it into individual pieces. Flatten each dough piece slightly with your fingers.
  4. Place a generous spoonful of the chicken mixture in the center of each dough piece. Fold the edges over and seal tightly to form a bomb-like shape.
Baking
  1. Place the filled dough bombs on your prepared baking sheet, seam side down, and brush the tops with melted butter. Bake for about 15-18 minutes or until golden brown and bubbly.
Serving
  1. Once they are done, take them out of the oven and let them rest for a few minutes. Garnish with chopped green onions if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy. You can freeze them before cooking; just place the uncooked bombs on a baking sheet and freeze until solid, then transfer to a freezer bag.