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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. Wrapped in bacon and brushed with garlic butter, these stuffed chicken bombs are easy to make for game day snacks.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Buffalo chicken filling, biscuit bombs, bacon, and garlic butter
  • 2 cup cooked chicken Shredded.
  • 0.33 cup buffalo hot sauce Hot sauce.
  • 8 oz mozzarella Cut into 8 cubes.
  • 8 count thin-cut bacon Use 1 strip per bomb.
  • 1 can (16 oz) biscuit dough 8 biscuits.
  • 2 tbsp butter Melted.
  • 1 tsp garlic powder
  • 1 ranch or blue cheese dressing For dipping, to taste.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and filling
  1. Preheat oven to 375°F and line a baking sheet with foil, using the hot oven to set the bacon and biscuit evenly.
  2. Mix shredded chicken with buffalo hot sauce until coated, so every bite has a consistent spicy flavor.
Form the biscuit bomb centers
  1. Flatten each biscuit into a 4-inch circle to create enough surface area for sealing.
  2. Place a scoop of buffalo chicken and one mozzarella cube in the center of each biscuit, so the cheese melts into a molten middle.
  3. Pull edges up and over and pinch tightly to seal, sealing the filling inside for gooey results.
Wrap with bacon and bake
  1. Wrap each sealed ball with a strip of bacon and secure with a toothpick, keeping the bacon in place as it crisps.
  2. Brush each bomb with garlic butter, coating the outside so it bakes to a golden color.
  3. Bake for 22–25 minutes at 375°F until bacon is crispy and biscuit is golden, then serve immediately with ranch or blue cheese dressing for dipping.

Notes

For the cleanest melt, use cold mozzarella cubes and pinch the biscuit seams tightly so the filling doesn’t leak. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan at 350°F until warmed through. Freezing: yes—freeze baked bombs cooled, then reheat from frozen until crisp. For a lighter option, swap in reduced-fat mozzarella and turkey bacon.