Description

Buffalo Chicken Bombs are crispy golden baked dough balls stuffed with a spicy buffalo chicken mixture, topped with creamy blue cheese dressing and fresh scallions. They make a perfect flavorful appetizer or snack with a satisfying combination of tangy, spicy, and cheesy flavors wrapped in soft, buttery dough.

Ingredients

Scale

Dough

Pizza dough or bread dough, enough for 8 portions

Filling

2 cups shredded cooked chicken breast
1/2 cup buffalo wing sauce
4 oz cream cheese, softened
1/2 cup shredded cheddar cheese

Topping and Serving

Blue cheese dressing, for drizzling
2 green onions, chopped
3 tbsp melted butter, for brushing

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Instructions

Prepare the Filling: In a large mixing bowl, combine the shredded cooked chicken with buffalo wing sauce, mixing until the chicken is evenly coated. Add the softened cream cheese and shredded cheddar cheese, stirring well until the mixture is fully incorporated and creamy. Set aside.
Roll and Portion the Dough: On a lightly floured surface, roll out the pizza dough and divide it into 8 equal portions. Flatten each portion into a roughly 5-inch diameter circle, being careful not to stretch the dough too thin to avoid leaks.
Stuff and Seal the Dough Balls: Place a generous spoonful of the buffalo chicken filling into the center of each dough circle. Gather the edges up around the filling and pinch tightly at the top to seal completely, forming a ball. Ensure there are no gaps or openings.
Prepare for Baking: Arrange the stuffed dough balls seam-side down on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Brush the tops generously with melted butter for a golden and glossy finish. Preheat your oven to 375°F (190°C).
Bake: Bake the buffalo chicken bombs in the preheated oven for 18-22 minutes, or until the dough turns golden brown and is cooked through. Remove the baking sheet from the oven and allow the bombs to cool for 3-4 minutes.
Serve: Drizzle the bombs with blue cheese dressing and garnish with chopped green onions before serving warm.

Notes

Ensure you seal the dough balls tightly and place them seam-side down on the baking sheet to prevent any filling leakage.
Use rotisserie chicken for convenience, or cook and shred your own chicken breasts fully before mixing.
Adjust the amount of buffalo sauce based on your preference for spiciness, starting with less and adding more if desired.
Buffalo chicken bombs are best served warm; leftovers can be reheated in a 350°F oven for 8-10 minutes to maintain crispiness.
The filling can be prepared a day ahead and stored covered in the refrigerator to make assembly faster on baking day.