Introduction

Cheesy Buffalo Ranch Chicken Bombs are a mouthwatering appetizer combining tender shredded chicken, creamy cheese, and spicy buffalo sauce all wrapped in flaky crescent roll dough. They’re quick to prepare and perfect for game day or casual gatherings.

The image shows a white square plate holding nine round biscuit-like balls arranged close together. Each ball has a golden-brown baked texture with a slightly rough surface. They are topped with a creamy white sauce drizzled evenly over each ball and an orange sauce artistically striped on top. Small green herb pieces are scattered on top and around the balls, adding a fresh touch. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breast, cooked and shredded
1 cup cream cheese, softened
1/2 cup buffalo sauce
1 cup shredded cheddar cheese
1 package refrigerated crescent roll dough
1/4 cup ranch dressing
1/4 cup green onions, chopped
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C) to ensure even baking and a crispy finish.
Step 2: In a large bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, shredded cheddar cheese, ranch dressing, and chopped green onions. Mix until well combined.
Step 3: Unroll the crescent roll dough on a clean surface and separate it into individual triangles.
Step 4: Place a spoonful of the chicken mixture on the wide end of each dough triangle. Roll the dough around the filling, starting at the wide end and tucking in the sides as you go to seal the filling inside.
Step 5: Arrange the filled bombs on a baking sheet lined with parchment paper, spacing them slightly apart to allow puffing.
Step 6: Bake the bombs for 15-20 minutes, or until golden brown and crispy on the outside.
Step 7: Let them cool for a few minutes before serving to avoid burning. Serve warm and enjoy!

Tips & Variations

Make sure your cream cheese is softened to mix easily with the other ingredients.
Don’t overfill the dough triangles; a spoonful is enough to prevent leakage.
Brush the tops with melted butter before baking for extra golden crispness.
Try adding diced jalapeños to the filling for extra heat or swapping cheddar for pepper jack cheese for a zesty twist.
Use gluten-free crescent roll dough to make this recipe gluten-sensitive friendly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispness. You can also freeze the unbaked bombs by placing them on a baking sheet until frozen solid, then transferring to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

How to Serve

The image shows a white square plate filled with nine round, golden-brown biscuit balls arranged close together. Each biscuit ball has two layers of sauce on top: a shiny, smooth white layer generously covering the top and dripping down the sides, and an orange layer drizzled in a thin, uneven pattern over the white sauce. Small green herb pieces are sprinkled on top and around the biscuits, adding a touch of color. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Cheesy Buffalo Ranch Chicken Bombs ahead of time?

Yes, you can prepare the filling and assemble the bombs ahead of time. Store them in the refrigerator for up to 24 hours before baking. This makes for convenient meal prep or party planning.

What can I serve with Cheesy Buffalo Ranch Chicken Bombs?

They pair wonderfully with fresh veggie sticks like celery and carrots, a crisp garden salad, and extra ranch or blue cheese dressing for dipping.