Buffalo Chicken Bacon Mozzarella Bombs are like little flavor explosions wrapped in a golden crust. You get the spicy kick of buffalo chicken mixed with crispy bacon and gooey mozzarella cheese all in one easy-to-eat bite. They’re perfect for game day, parties, or just when you want something fun and tasty.
I love making these because they bring together some of my favorite ingredients in such a simple way. The heat from the buffalo sauce is balanced by the creamy mozzarella, and the bacon adds a smoky crunch that keeps everyone coming back for more. Plus, they’re great to prep ahead and pop in the oven whenever you’re craving something delicious.
My favorite way to serve these is with a side of ranch or blue cheese dressing for dipping—it really cools down the spice and adds a nice creamy touch. I’ve found that these bombs disappear fast whenever I bring them to get-togethers, so I always make extra to share. If you love bold flavors and a little fun with your food, these buffalo chicken bombs will definitely hit the spot.
Key Ingredients & Substitutions
Buffalo Wing Sauce: This gives the bombs their spicy kick. If you want less heat, try a mild buffalo sauce or mix hot sauce with a bit of melted butter. It balances the flavor and tames the spice.
Chicken: Use cooked shredded chicken breast for tender bites. Rotisserie chicken works great if you want a quick shortcut.
Bacon: Crispy bacon adds smoky crunch. If you prefer, try turkey bacon for a leaner option.
Cheese: Mozzarella melts perfectly and provides creaminess. You can add cheddar for a sharper taste or swap mozzarella with provolone or Monterey Jack if you like.
Dough: Store-bought pizza dough or biscuit dough works well. If avoiding gluten, look for gluten-free dough alternatives.
How Can I Seal the Dough Properly So the Filling Doesn’t Leak?
Sealing the dough is key to keeping the cheesy filling inside. Here’s how:
- Flatten the dough into a circle, don’t make it too thin or thick.
- Place the filling in the center, leaving space around the edges.
- Fold the dough over the filling and pinch the edges tightly to seal.
- For extra security, moisten the edges with a little water before pinching.
- Turn the sealed side down on the baking sheet to keep it closed during baking.
Taking these steps helps prevent leaks and keeps your bombs perfectly round and full of melty goodness!
Equipment You’ll Need
- Baking sheet – for even, golden baking without sticking.
- Parchment paper – makes cleanup easy and stops the bombs from sticking.
- Mixing bowl – to combine all your buffalo chicken filling neatly.
- Rolling pin – helps flatten the dough evenly for perfect wrapping.
- Measuring cups and spoons – to get your ingredient amounts just right.
- Sharp knife – for chopping chicken, bacon, and green onions cleanly.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie turkey for a festive twist with similar flavor.
- Use pepper jack cheese instead of mozzarella for a little extra spice and meltiness.
- Add finely chopped bell peppers or jalapeños to the filling for crunch and heat.
- Mix in ranch seasoning into the chicken mixture for a creamy, herby flavor inside.
Buffalo Chicken Bacon Mozzarella Bombs
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked chicken breast, shredded or finely chopped
- ½ cup buffalo wing sauce (adjust to taste)
- 4 strips bacon, cooked and crumbled
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese (optional for extra flavor)
- ¼ cup green onions, chopped (plus extra for garnish)
For The Dough & Topping:
- 1 package pizza dough or biscuit dough (store-bought or homemade)
- Ranch or blue cheese dressing for drizzling or dipping
- Cooking spray or oil for greasing baking sheet
- Olive oil or melted butter (optional, for brushing)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 18-22 minutes for baking. You’ll spend a few extra minutes cooling and garnishing the bombs before serving. Altogether, it’s less than 45 minutes to enjoy these warm, cheesy bites.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Mix The Filling:
In a large bowl, toss the shredded chicken with buffalo wing sauce until it’s well coated. Add the softened cream cheese, shredded mozzarella, cheddar (if using), crumbled bacon, and chopped green onions. Mix everything until evenly combined into a creamy, spicy filling.
3. Shape The Dough:
On a floured surface, roll out your pizza or biscuit dough and divide it into 8 equal pieces. Flatten each piece into a circle big enough to hold about 2-3 tablespoons of filling.
4. Assemble The Bombs:
Spoon the buffalo chicken mixture into the center of each dough circle. Carefully fold the dough around the filling, pinching the edges tightly to seal and shape into a ball. Place seam-side down on your prepared baking sheet.
5. Bake To Perfection:
Optionally, brush each bomb with olive oil or melted butter for a golden finish. Bake for 18-22 minutes or until the dough turns golden brown and is cooked through.
6. Cool and Garnish:
Remove the bombs from the oven and let them cool slightly. Drizzle ranch or blue cheese dressing on top, and sprinkle extra chopped green onions and bacon bits as garnish.
7. Serve and Enjoy:
Serve your Buffalo Chicken Bacon Mozzarella Bombs warm with additional dressing on the side for dipping. Perfect for sharing or a tasty snack any time!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed before shredding or chopping. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker prep.
Can I Prepare These Buffalo Bombs Ahead of Time?
Absolutely! You can assemble the bombs, place them on the baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftover bombs in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to keep the crust crispy and the filling melty.
Is There a Good Dairy-Free or Low-Carb Variation?
For dairy-free, try using dairy-free cream cheese and cheese alternatives. To make it low-carb, wrap the filling in low-carb tortillas or use cauliflower dough instead of traditional dough.
