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Buffalo Chicken Bacon Mozzarella Bombs

Buffalo chicken mozzarella bombs with golden, crispy biscuit exteriors and a molten buffalo chicken–mozzarella center baked until bacon turns crisp. Each stuffed chicken bomb is wrapped in bacon and brushed with garlic butter for that savory, spicy game day bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken filling
  • 2 cup cooked chicken shredded
  • 0.3333333333 cup buffalo hot sauce hot sauce
Cheese and bacon
  • 8 oz mozzarella cut into 8 cubes
  • 8 can (15 oz) thin-cut bacon 8 strips
Biscuit bombs
  • 1 can (16 oz) biscuit dough for 8 biscuits
Garlic butter and dipping sauce
  • 2 tbsp butter melted
  • 1 tsp garlic powder
  • 1 ranch or blue cheese dressing for dipping

Equipment

  • 1 sheet pan

Method
 

Prep and mix filling
  1. Preheat oven to 375°F and line a baking sheet with foil. Set up a place for assembling the biscuit bombs.
  2. Mix the shredded cooked chicken with the buffalo hot sauce until fully coated. The chicken should look evenly sauced with no dry spots.
Stuff and wrap
  1. Flatten each biscuit into a 4-inch circle. Keep the thickness even so the seam seals during baking.
  2. Place a scoop of buffalo chicken and one mozzarella cube in the center of each biscuit. Center the mozzarella so it melts into the middle.
  3. Pull the biscuit edges up and over the filling and pinch tightly to seal. Press firmly to prevent cheese leakage.
  4. Wrap each sealed ball with a strip of thin-cut bacon and secure with a toothpick. Arrange the seam-side down on the lined baking sheet.
Bake and serve
  1. Brush the bacon-wrapped bombs with melted butter mixed with garlic powder. Coat lightly but evenly for a glossy, browned surface.
  2. Bake at 375°F for 22–25 minutes until the bacon is crispy and the biscuit is golden. Look for deep golden color and crisp edges before removing.
  3. Serve immediately with ranch or blue cheese dressing for dipping. Cut one open to confirm the center is molten.

Notes

For the cleanest sealing, keep the mozzarella cubes cold until assembly and pinch the seams tightly. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven for 8–10 minutes to re-crisp the bacon. Freezing isn’t recommended because the biscuit texture can soften after thawing. For a lower-fat option, use reduced-fat mozzarella and turkey bacon.