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Buffalo Chicken Bacon Mozzarella Bombs

Buffalo chicken mozzarella bombs are golden, crispy biscuit bombs filled with molten buffalo chicken and mozzarella, wrapped in bacon and baked until crisp. Brushed with garlic butter and served with ranch or blue cheese dipping sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken buffalo filling
  • 2 cups cooked chicken Use shredded, pre-cooked chicken.
  • 0.3333333333 cup buffalo hot sauce Stir until evenly coated.
Cheese center
  • 8 oz mozzarella Cut into 8 cubes.
Bacon wrap
  • 8 thin-cut bacon Wrap one strip around each sealed bomb.
Biscuit exterior
  • 1 can (16 oz) biscuit dough Use the 8-biscuit can.
Garlic butter brush
  • 2 tbsp butter Melted before brushing.
  • 1 tsp garlic powder Mixed into the melted butter.
Dipping sauce
  • 1 Ranch or blue cheese dressing Serve on the side for dipping.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a baking sheet with foil for easy release and cleanup.
Make the buffalo chicken mixture
  1. Mix the shredded cooked chicken with the buffalo hot sauce until the chicken is evenly coated.
Prepare the biscuit shells
  1. Flatten each biscuit into a 4-inch circle.
Fill and seal the bombs
  1. Place a scoop of buffalo chicken and one mozzarella cube in the center of each biscuit.
  2. Pull the biscuit edges up and over the filling, then pinch tightly to seal.
Wrap with bacon
  1. Wrap each sealed ball with a strip of bacon and secure it with a toothpick so the wrap stays in place while baking.
Bake and finish
  1. Mix melted butter with garlic powder, then brush the bombs with the garlic butter.
  2. Bake at 375°F for 22–25 minutes until the bacon is crispy and the biscuit is golden.
  3. Serve hot with ranch or blue cheese dressing for dipping.

Notes

For maximum melt, keep the mozzarella cubes cold until assembly, and seal the biscuit edges tightly so the filling doesn’t leak. Store leftovers in an airtight container in the fridge up to 3 days; reheat at 350°F until warmed through and re-crisped. Freezing is not recommended because the biscuit and bacon texture softens after thawing; for a lighter option, use turkey bacon and reduced-fat mozzarella (the filling and assembly stay the same).