Savory biscuit pockets filled with shredded buffalo chicken, crisp bacon, and melty mozzarella, perfect for parties and game day.
Author:Tommy Tasty
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12 servings
Category:Appetizer
Method:Baking
Cuisine:American
Diet:None
Ingredients
Scale
2 cups (300 g) shredded cooked chicken
1 cup (240 ml) buffalo sauce
1 cup (113 g) shredded mozzarella
6 slices (approx 120 g) cooked, crumbled bacon
4 oz (115 g) cream cheese, softened
2 tbsp (30 ml) ranch dressing
1 tsp garlic powder
1 tsp onion powder
1 can refrigerated biscuit dough, 12 biscuits
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with non-stick cooking spray.
In a large mixing bowl, combine the shredded chicken, buffalo sauce, mozzarella cheese, crumbled bacon, cream cheese, ranch dressing, garlic powder, and onion powder. Mix everything well until fully combined.
Open the package of refrigerated biscuit dough and separate the biscuits. Flatten each biscuit into a round disc about 4 inches (10 cm) diameter.
Spoon about 2 tablespoons (30 g) of the buffalo chicken mixture into the center of each biscuit disc. Be careful not to overfill them.
Fold the edges of the biscuit over the filling, pinching to seal. Place seam side down on the baking sheet.
Lightly spray tops with cooking spray, optionally sprinkle garlic powder. Bake 15-20 minutes until golden.
Remove from oven, cool slightly, garnish with parsley, and serve.
Notes
Chill the filled bombs 10 minutes on the tray before baking if seam closure is soft, this reduces leaks.