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Buffalo Chicken Bacon Mozzarella Bombs

Buffalo chicken mozzarella bombs with golden, crispy biscuit shells and a molten buffalo chicken and mozzarella center. Bacon-wrapped and brushed with garlic butter, these stuffed chicken bombs bake until the exterior is crisp.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken filling
  • 2 cup cooked chicken
  • 0.33 cup buffalo hot sauce
Cheese center
  • 8 oz mozzarella cut into 8 cubes
Bacon wrap
  • 8 thin-cut bacon
Biscuit dough
  • 1 can (16 oz) biscuit dough 8 biscuits
Garlic butter brush
  • 2 tbsp butter melted
  • 1 tsp garlic powder
Dipping sauce
  • 1 ranch or blue cheese dressing for dipping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a baking sheet with foil. Make sure the foil is flat so the bacon-bathed biscuits bake evenly.
Make the buffalo chicken mixture
  1. Mix the shredded cooked chicken with the buffalo hot sauce until coated. Stir until every strand looks slick and orange-red.
Assemble the bombs
  1. Flatten each biscuit into a 4-inch circle. Keep the edges slightly thicker so they pinch and seal.
  2. Place a scoop of buffalo chicken and one mozzarella cube in the center of each biscuit. Add enough chicken to mound but not so much that it bursts through.
  3. Pull the edges up and over the filling and pinch tightly to seal. Press firmly to prevent melted mozzarella from leaking.
  4. Wrap each sealed ball with a strip of bacon and secure with a toothpick. Position the bacon so it covers the seam for a crisp exterior.
Bake and serve
  1. Brush each bacon-wrapped bomb with garlic butter. Use a light, even coat so the biscuits turn golden as they bake.
  2. Bake at 375°F for 22–25 minutes until the bacon is crispy and the biscuit is golden. Watch for deep browning and an active, molten center that won’t ooze out.
  3. Serve the buffalo chicken bacon mozzarella bombs with ranch or blue cheese dressing for dipping. Plate them while hot so the mozzarella stays molten.

Notes

For the cleanest seals, pinch the biscuit edges tightly and make sure the bacon covers the seam before baking. Store leftovers in an airtight container in the fridge up to 3 days; reheat at 350°F until warmed and crisped. Freezing is not recommended because biscuit texture can soften after thawing. For a lower-heat option, use mild buffalo hot sauce while keeping the same mozzarella center and baking time.