Buffalo Chicken Mozzarella Bombs (Printer-friendly)

Spicy buffalo chicken and gooey mozzarella wrapped in dough and baked golden, ideal for game-day sharing.

# What You'll Need:

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)

05 - 12 small mozzarella balls (bocconcini) or 12 cubes (about 1 inch each)

06 - 1 package (16 ounces) refrigerated biscuit dough or pizza dough, divided into 12 pieces

07 - 2 tablespoons melted butter

08 - 1 teaspoon garlic powder

09 - 1/2 teaspoon dried parsley

01 - Preheat the oven to 375°F and line a baking sheet with parchment paper.

02 - In a mixing bowl, thoroughly blend shredded chicken, Buffalo wing sauce, cream cheese, and chopped fresh chives until uniform.

03 - Flatten each piece of dough into a 3-inch circle.

04 - Place 1 tablespoon of chicken mixture and 1 mozzarella ball in the center of each dough round.

05 - Enclose filling by pinching dough edges tightly together and form into a ball. Place seam-side down on the prepared baking sheet.

06 - Mix melted butter with garlic powder and dried parsley. Brush the tops of each bomb with the seasoned butter mixture.

07 - Bake for 20 to 25 minutes until the exterior is golden brown.

08 - Allow to cool for 5 minutes; serve warm with ranch or blue cheese dip if desired.

01 -

Each bite oozes melty cheese and bold buffalo flavor, like a mini comfort bomb for your taste buds.
The recipe’s so forgiving you can prep during halftime without missing any of the game.

02 -

If you rush sealing the dough, the cheese leaks everywhere—I learned that after mopping up way too many gooey puddles.
Switching to parchment paper was a game changer for pulling the bombs off in one perfect piece.

03 -

Let the mozzarella come close to room temperature before stuffing to help it melt evenly inside the bombs.
Finishing with a last brush of garlic butter right out of the oven makes them absolutely irresistible.