Buffalo Chicken Cheese Bombs (Print)
Spicy Buffalo chicken and cheeses wrapped in biscuit dough, baked golden and served with blue cheese.
# Ingredients:
→ Filling
01 -
3 cups Slow Cooker Pulled Buffalo Chicken
02 -
4 ounces cream cheese
03 -
1/4 cup blue cheese dressing
04 -
2 tablespoons crumbled blue cheese
05 -
1/4 cup Monterey Jack cheese, shredded
06 -
1/4 cup Fontina cheese, shredded
07 -
1/4 cup Gouda, shredded
08 -
1 tablespoon Frank's RedHot Original Hot Sauce
→ Dough
09 -
2 packages refrigerated Pillsbury Grands! Buttermilk Biscuits
→ Topping
10 -
2 tablespoons butter, melted
11 -
1 teaspoon kosher salt
# Steps:
01 -
Prepare Slow Cooker Pulled Buffalo Chicken and measure out 3 cups. Freeze the remaining 2 cups for future use.
02 -
Preheat oven to 350°F (175°C).
03 -
In a medium saucepan, combine cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda, and Frank's RedHot Sauce. Whisk over medium heat until melted and combined.
04 -
Remove cheese mixture from heat and stir in the pulled Buffalo chicken. Spread onto a baking sheet and chill in refrigerator.
05 -
Once cooled, divide the mixture into 16 equal portions using a rubber spatula.
06 -
Spray a 13×9-inch casserole dish with non-stick pan spray.
07 -
Roll out each biscuit into a 5-inch circle. Place one portion of filling in the center, fold and pinch edges to seal.
08 -
Place filled biscuits seam-side down in the prepared dish, arranging six in the center and five on each side.
09 -
Bake in preheated oven for 30-35 minutes or until tops are golden brown.
10 -
Remove from oven, brush with melted butter, and sprinkle with kosher salt.
11 -
Serve immediately with additional blue cheese dressing, crumbled blue cheese, and Frank's RedHot Sauce.
# Notes:
01 -
Freeze extra pulled Buffalo chicken for future recipes.