Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 (13.8 oz) tube refrigerated pizza dough (or 8 large refrigerated biscuits)
- 1/2 cup buffalo hot sauce
- 1 cup shredded Monterey Jack or mozzarella cheese
- 4 oz cream cheese, softened
- 1 tablespoon Ranch seasoning mix (packet)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon dried parsley (optional garnish)
Instructions
- Step 1: Preheat the oven to 375°F (190°C). In a large bowl, combine the shredded chicken, softened cream cheese, shredded cheese, buffalo hot sauce, and Ranch seasoning mix. Mix thoroughly until the filling is uniform and well combined.
- Step 2: Roll out the refrigerated pizza dough and cut it into 8 equal squares (or separate the biscuits). Place approximately 1/4 cup of the chicken filling into the center of each dough piece.
- Step 3: Carefully gather the edges of the dough up around the filling, pinching the seams tightly at the top to completely seal the mixture inside, forming a round "bomb." Place the sealed dough bombs seam-side down onto a baking sheet lined with parchment paper.
- Step 4: In a small bowl, melt the butter. Brush the tops and sides of each chicken bomb with the melted butter, then sprinkle lightly with dried parsley, if using.
- Step 5: Bake for 12 to 15 minutes, or until the dough is golden brown and cooked through. Let cool slightly before serving, optionally with extra Ranch dressing for dipping.
Notes
- Keep leftover "bombs" fresh for up to three days when stored in an airtight container in the refrigerator.
- For optimal crispness, always reheat these bombs in a preheated oven or air fryer rather than the microwave, which can make the dough soggy.
- Elevate this appetizer by serving it with a side of cool blue cheese dressing and crisp celery sticks for a classic Buffalo pairing.
- When sealing the dough, ensure the seams are pinched completely shut; a tight seal prevents the rich, cheesy filling from leaking out or causing a "bomb blowout" in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American