Buffalo Chicken Bacon Mozzarella Bombs are little bites packed with bold flavors that you’re going to love. Imagine juicy chicken tossed in tangy buffalo sauce, crispy bacon, and gooey melted mozzarella all wrapped up in soft dough and baked until golden. They’re perfect for anyone who enjoys a bit of spice with their cheese and meat.
I love making these bombs when friends come over because they’re easy to share and always disappear fast. I usually keep some ranch or blue cheese dressing nearby for dipping—it cools down the heat and adds a nice creamy touch. Honestly, these are one of those snacks that feel fancy but are really simple to pull together.
Whenever I serve these, there’s always a buzz of excitement around the table. They’re fun to eat and hearty enough to fill you up without needing a lot more on the side. Plus, they bring that perfect mix of spicy, salty, and cheesy that just hits the spot every time.
Key Ingredients & Substitutions
Buffalo Wing Sauce: This gives your bombs their classic spicy kick. If you prefer less heat, try a mild hot sauce or mix buffalo sauce with a bit of honey for sweetness. Frank’s RedHot is a popular choice here.
Chicken: Shredded cooked chicken is easiest. I like using rotisserie chicken for quick prep. Leftover grilled or baked chicken also works fine as long as it’s shredded well.
Bacon: Adds a smoky crunch. You can skip or swap for turkey bacon if you want a leaner option. Just make sure it’s cooked crisp before chopping.
Mozzarella: Fresh mozzarella balls or sticks are perfect since they melt to a gooey center. If fresh isn’t available, shredded mozzarella works too but you might lose that oozy pull.
Dough: A soft, slightly sticky dough lets you wrap up the filling easily. If you’re in a pinch, refrigerated biscuit dough can work as a shortcut.
How Do You Seal These Buffalo Bombs So They Don’t Leak?
Keeping the filling inside while baking is key to melty success. Follow these steps for no-leak bombs:
- Flatten dough evenly to about 4 inches so edges are easy to pinch.
- Don’t overfill—use just enough buffalo chicken mix and mozzarella to form a neat ball.
- Pinch the dough edges firmly together and slightly twist or fold under to seal the seam completely.
- Place bombs seam side down on the baking sheet to help keep them sealed while baking.
- Brush with egg wash to create a nice golden crust, which helps keep moisture in.
These little tricks make sure your bombs stay full of cheesy, spicy goodness without making a mess in the oven!
Equipment You’ll Need
- Baking sheet – for cooking the bombs evenly without sticking.
- Parchment paper – makes cleanup easy and stops the bombs from sticking to the pan.
- Mixing bowls – you’ll need one for the dough and another for the filling.
- Measuring cups and spoons – to make sure your ingredients are just right.
- Rolling pin or your hands – for flattening the dough into circles.
- Pastry brush – great for brushing egg wash on the dough for a golden crust.
Flavor Variations & Add-Ins
- Swap buffalo sauce for barbecue sauce for a sweeter, smoky version.
- Use cooked shredded turkey instead of chicken for a leaner protein.
- Add chopped jalapeños inside for a fresh spicy kick.
- Try mixing in cheddar cheese with mozzarella for a sharper cheese flavor.
Buffalo Chicken Bacon Mozzarella Bombs
Ingredients You’ll Need:
For the Filling:
- 1 lb cooked chicken breast, shredded
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 1/2 cup cooked bacon, finely chopped
- 1 cup shredded mozzarella cheese
- 8 oz fresh mozzarella balls (or cut mozzarella sticks into small chunks)
- 1/4 cup cream cheese, softened
- 2 tbsp chopped fresh chives or green onions
For the Dough:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3/4 to 1 cup milk
- 1 egg (for egg wash)
- Optional: ranch or blue cheese dressing for dipping
Time Needed
You’ll need about 15 minutes to prepare the filling and dough, 20-25 minutes to bake, and a few minutes to cool down before serving. So, roughly 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Mix the Filling:
First, in a large bowl, toss the shredded chicken with the buffalo wing sauce until the chicken is nicely coated. Then, add the softened cream cheese, chopped bacon, shredded mozzarella, and chopped chives. Mix all the ingredients together until well combined.
2. Make the Dough:
In a separate bowl, whisk the flour, baking powder, garlic powder, salt, and pepper. Slowly add milk a little at a time, stirring until a soft, slightly sticky dough forms.
3. Assemble the Bombs:
Lightly flour your hands and work surface. Divide the dough into 8-10 equal portions. Flatten each dough piece into a 4-inch circle. Spoon 1-2 tablespoons of the buffalo chicken mixture into the center, adding one chunk or ball of fresh mozzarella. Carefully fold the dough around the filling, pinching the seams tightly to seal and shape into a ball.
4. Bake the Bombs:
Place the stuffed dough balls seam side down on a parchment-lined baking sheet. Beat the egg and brush it over the tops to give a nice golden finish. Bake in a preheated 375°F (190°C) oven for 20-25 minutes or until golden brown and cooked through.
5. Serve:
Remove from the oven and allow to cool briefly. Garnish with extra chopped chives if you like. Serve warm with ranch or blue cheese dressing for dipping.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before shredding and mixing with the buffalo sauce. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make These Buffalo Bombs Ahead of Time?
Absolutely! You can assemble the bombs and store them in the fridge for up to 24 hours before baking. Just bring them to room temperature for about 15 minutes before putting them in the oven.
How Should I Store Leftovers?
Keep leftover bombs in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to maintain their crispy texture.
What Can I Use Instead of Buffalo Wing Sauce?
If you want milder flavor, swap buffalo sauce for barbecue sauce or a mix of hot sauce and honey. You can easily adjust the spice level to fit your taste.
