Buffalo Chicken Bombs: A Gooey Cheesy Delight
Buffalo Chicken Bombs are soft biscuit pocketsstuffed with buffalo chicken, creamy cheeses, and bold spices. They’re perfectfor appetizers, snacks, or a flavorful party treat!
Ingredients
Filling:
- 3 cups Slow Cooker Pulled Buffalo Chicken freeze the extra if using our recipe
- 4 ounces cream cheese softened
- ¼ cup blue cheese dressing plus more for dipping
- 2 tablespoons crumbled blue cheese plus more for topping
- ¼ cup Monterey Jack cheese shredded
- ¼ cup Fontina cheese shredded
- ¼ cup Gouda shredded
- 1 tablespoon Frank’s RedHot Original Hot Sauce
Dough:
- 2 packages refrigerated Pillsbury Grands! Buttermilk Biscuits 8 biscuits per package
Topping:
- 2 tablespoons butter melted
- 1 teaspoon kosher salt
Instructions
- Prepare the Filling : In a large bowl, combine the shredded Buffalo chicken, cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack cheese, Fontina cheese, Gouda, and Frank’s RedHot sauce. Mix until evenly combined.
- Assemble the Bombs : Preheat your oven to 375°F (190°C). Flatten each biscuit with your hands or a rolling pin until it is about 5 inches in diameter. Scoop 2 tablespoons of the filling onto the center of each biscuit. Gently fold the edges of the biscuit dough around the filling, pinching it tightly to seal. Roll into a ball to smooth out the seams.
- Bake the Bombs : Place the filled biscuits seam-side down on a parchment-lined baking sheet. Brush the tops with melted butter and sprinkle with kosher salt. Bake for 18-20 minutes, or until the tops are golden brown and the biscuits are cooked through.
- Serve : Serve warm with extra blue cheese dressing for dipping and a sprinkle of crumbled blue cheese on top for added flavor. Enjoy the gooey, spicy, cheesy goodness!