Buffalo Chicken Bombs
These Buffalo Chicken Bombs feature tender shredded chicken mixed with buffalo sauce and cheese, wrapped in buttery crescent dough for a perfect snack or appetizer.
Ingredients
Filling
- 1 lb cooked chicken, shredded (rotisserie or poached) For quicker preparation, use rotisserie chicken.
- 1/2 cup buffalo sauce Adjust to taste.
- 1 cup shredded cheese (cheddar or mozzarella) Sharp cheddar adds more flavor.
- 1 package refrigerated crescent roll dough (usually 8 oz)
- 1/4 cup green onions, chopped
- salt and pepper to taste
- cooking spray (for the sheet) To prevent sticking.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a baking sheet with cooking spray.
- In a mixing bowl, combine shredded chicken and buffalo sauce. Mix until evenly coated.
- Stir in the shredded cheese and chopped green onions. Season with a pinch of salt and black pepper. Taste and adjust the sauce if needed.
- Unroll the crescent dough and separate into triangles along the perforations. Press seams lightly to make each triangle one piece.
- Place a spoonful of the chicken mixture on the wide end of each triangle, without overfilling.
- Roll each triangle toward the point, tucking the ends under so the seam is on the bottom. Place each roll seam-side down on the prepared sheet.
Baking
- Bake for 15-20 minutes until golden brown and cooked through. Optionally, brush with melted butter at the 12-minute mark for extra shine.
- Let rest for 2 minutes before serving to allow the filling to settle. Serve hot.
Notes
Store cooled bombs in an airtight container for up to 3 days. For freezing, arrange baked bombs on a tray to freeze until firm, then transfer to a freezer bag for up to 2 months. Reheat in oven or toaster oven for the best texture.