Buffalo Chicken Turkey Bacon Mozzarella

Name: Buffalo Chicken Turkey Bacon Mozzarella
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 2 cups cooked shredded chicken; 1/4 cup buffalo wing sauce; 1/2 cup cream cheese, softened; 1 cup shredded mozzarella cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 can (16 ounces) refrigerated biscuit dough (8 biscuits); 8 mozzarella cheese cubes, approximately 1/2 inch each; 8 slices turkey bacon, cooked and crumbled; 2 tablespoons melted butter; 1 teaspoon dried parsley (optional)

Recipe by Sam Rivera · Updated December 2025

Chicken Pork

There's something magical about wrapping bold flavors inside flaky, golden biscuit dough-and this Buffalo Chicken Turkey Bacon Mozzarella version is no exception. Home cooks adore it for its perfect balance of spicy, creamy, and savory notes, making it an instant crowd-pleaser for game days, potlucks, or a cozy weeknight dinner. The combination of buffalo-spiced chicken with gooey mozzarella and crispy turkey bacon creates a texture and flavor explosion that's impossible to resist. Plus, it's surprisingly easy to pull together, so you can enjoy restaurant-quality bites without the fuss.

What Makes This Recipe Special

The dual-mozzarella strategy-shredded for creaminess and cubed for melty pockets-ensures every bite has a perfect texture contrast.
Turkey bacon adds a smoky, lean twist to classic buffalo chicken while keeping the dish approachable for lighter diets.
Buffalo-spiced cream cheese doubles as both a binder and a flavor enhancer, making the filling rich and cohesive.
The dough is pre-cut and ready to go, cutting prep time and letting you focus on the flavor-packed filling.

⏱ 33 mins

American

Servings 8

Ingredients

2 cupscooked shredded chicken

1/4 cupbuffalo wing sauce

1/2 cupcream cheese, softened

1 cupshredded mozzarella cheese

1/2 teaspoongarlic powder

1/2 teaspoononion powder

1 can(16 ounces) refrigerated biscuit dough (8 biscuits)

8 mozzarellacheese cubes, approximately 1/2 inch each

8 slicesturkey bacon, cooked and crumbled

2 tablespoonsmelted butter

1 teaspoondried parsley (optional)

Nutrition

500 caloriesCalories

Per serving · Values are estimates

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease.

Combine shredded chicken, buffalo wing sauce, softened cream cheese, shredded mozzarella, garlic powder, and onion powder in a large mixing bowl until evenly blended.

Flatten each biscuit dough round to a 4-inch diameter using hands or a rolling pin.

Place a spoonful of chicken mixture in the center of each dough circle. Add one mozzarella cheese cube and scatter crumbled turkey bacon over the filling.

Pull edges of the dough over the filling, pinching tightly to seal. Position seam-side down on the prepared baking sheet.

Brush each bomb with melted butter and sprinkle with dried parsley if desired.

Bake for 15 to 18 minutes until golden and fully cooked through.

Essential Tips

Chicken prep

Use leftover rotisserie chicken or poach your own for tender, juicy shreds that soak up the buffalo sauce better than store-bought rotisserie.

Dough thickness

Roll the biscuit dough to 4 inches wide and about 1/8-inch thick-thin enough to bake evenly, thick enough to hold the filling without tearing.

Seal tightly

Pinch the dough edges firmly to prevent leaks during baking; a well-sealed bomb ensures the filling stays inside and the mozzarella gets fully gooey.

Sauce ratio

Toss the chicken with buffalo sauce right before assembling to avoid soggy dough; excess moisture can make the biscuit bases soft instead of flaky.

Cheese cube prep

Cut mozzarella cubes from a block rather than using pre-shredded for a firmer texture that melts into satisfying pockets rather than spreading flat.

Smart Swaps & Variations

Spicy Honey Mustard Swap buffalo sauce for equal parts spicy honey and Dijon mustard, and add a pinch of cayenne for extra heat.

BBQ Ranch Replace buffalo sauce with BBQ sauce and mix in 1 tbsp ranch seasoning with the cream cheese for a tangy, smoky twist.

Veggie Loaded Add 1/4 cup finely chopped celery or red onion to the filling for crunch and freshness without overpowering the buffalo flavor.

Dairy-Free Use vegan cream cheese and dairy-free mozzarella cubes; check that your biscuit dough is egg-free if needed.

What to Serve With This

Cool ranch dressing or blue cheese dip for dipping-classic with buffalo flavors.
Celery and carrot sticks with extra buffalo sauce on the side for a fresh crunch.
Pickled jalapeños and a crisp lager beer for a game-day spread.
Simple green salad with a lemon vinaigrette to balance the richness.

Storage & Reheating

Storage

Store cooled buffalo chicken bombs in an airtight container in the fridge for up to 3 days. Freeze baked bombs in a single layer on a tray before transferring to a freezer bag for up to 2 months.

Reheating

To preserve crispiness, reheat from frozen in a 375°F oven for 10-12 minutes or air-fry at 350°F for 5-7 minutes. For fridge-leftovers, warm in a 350°F oven for 8-10 minutes to revive the flaky texture.

Expert Chef Tips

Chill the filling for 10 minutes after mixing to make it easier to handle and less likely to burst the dough during sealing.
Brush the dough with melted butter before baking to encourage even browning and add a subtle richness to the exterior.
For extra browning, switch to convection bake at 350°F for 14-16 minutes, rotating the pan halfway through for uniform color.

Equipment You’ll Need

Mixing bowls (medium and large)
Rolling pin or clean wine bottle
Baking sheet with parchment paper or silicone mat
Pastry brush for butter application
Measuring cups and spoons

Nutritional Benefits

Each serving (1 bomb) provides ~500 calories, primarily from protein-rich chicken and mozzarella, making it a satisfying, balanced bite.
Turkey bacon reduces saturated fat compared to pork bacon while still delivering a smoky, satisfying crunch.
Cream cheese adds calcium and vitamin A, while buffalo sauce contributes capsaicin, which may support metabolism.
One serving offers about 25g protein, ideal for a post-workout meal or a hearty weeknight dinner.

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Frequently Asked Questions

Can I use regular bacon instead of turkey bacon?

Absolutely! Regular bacon adds a deeper, smokier flavor, but it's higher in saturated fat. If using, pat the cooked bacon dry to avoid excess grease in the filling.

What's the best way to shred chicken for this recipe?

Shred chicken while slightly warm for easier, more tender shreds. Avoid over-shredding-keep pieces around ½-inch for better texture in the final dish.

Can I make this recipe ahead and bake later?

Yes! Assemble the bombs but don't bake. Freeze them on a tray for 1 hour, then transfer to a bag. Bake from frozen, adding 2-3 extra minutes to the cook time.

Is there a way to reduce the calories without sacrificing flavor?

Use low-fat cream cheese and turkey bacon, and swap the biscuit dough for whole wheat biscuits to cut calories while keeping the dish hearty and satisfying.

Why does my dough tear when I seal it?

The dough may be too cold or overworked. Let the biscuit dough sit at room temperature for 5 minutes before rolling, and handle gently to avoid toughening the dough.

Can I use puff pastry instead of biscuit dough?

Puff pastry works beautifully, but roll it thinner (about 1/16-inch) to avoid a bready texture. Bake at 400°F for 12-15 minutes until golden and flaky.

How do I know when the bombs are fully cooked?

Check that the internal temperature reaches 165°F in the center, and the dough is golden brown and firm to the touch. If the mozzarella isn't fully melted, bake 2-3 minutes longer.

Can I reheat these in the microwave?

Microwaving will make the dough soggy. For best results, reheat in the oven or air fryer as described to maintain texture and flavor.