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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. Baked until the bacon turns crisp and the biscuit is deeply golden, then finished 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 mixture
  • 2 cup cooked chicken Shredded or finely chopped.
  • 0.3333333333 cup buffalo hot sauce Use hot sauce for the classic buffalo flavor.
Mozzarella center
  • 8 oz mozzarella Cut into 8 cubes.
Bacon wrap
  • 8 strip thin-cut bacon Wrap 1 strip per bomb.
Biscuit bombs
  • 1 can (16 oz) biscuit dough Use for 8 biscuits.
Garlic butter finish
  • 2 tbsp butter Melted.
  • 1 tsp garlic powder Stir into the melted butter.
Dipping sauce
  • ranch or blue cheese dressing For dipping; amount to taste.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375°F and line a baking sheet with foil.
  2. Mix shredded chicken with buffalo hot sauce until evenly coated.
Form the bombs
  1. Flatten each biscuit into a 4-inch circle.
  2. Place a scoop of buffalo chicken and one mozzarella cube in the center of each biscuit.
  3. Pull the biscuit edges up and over the filling.
  4. Pinch tightly to seal each stuffed ball.
  5. Wrap each sealed ball with a strip of bacon and secure with a toothpick.
Bake and serve
  1. Brush the bacon-wrapped bombs with garlic butter.
  2. Bake for 22–25 minutes at 375°F until the bacon is crispy and the biscuit is golden.
  3. Serve hot with ranch or blue cheese dressing for dipping.

Notes

For the cleanest seal, pinch firmly where the biscuit dough meets and keep the mozzarella centered so it melts inside. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a baking sheet at 350°F until warmed through and bacon re-crispens. Freezing isn’t recommended because the biscuit texture softens after thawing. For a dairy-leaner swap, use reduced-fat mozzarella while keeping the same baking time.