Buffalo Chicken Bread Bombs
Crescent dough squares wrapped around a shredded buffalo chicken and cheddar filling, rolled into balls, egg-washed and baked golden. (Printed under the section title 'Телешки хлебни бомбички,' but the recipe uses chicken.)
Ingredients
| 2 cups | 480 ml | cooked, shredded chicken |
| 1 1/2 - 2 cups | 360–480 ml | shredded cheddar cheese |
| about 2 cups | buffalo wing sauce | |
| 2-3 cans | Pillsbury Original Crescent Dough Sheets | |
| 1 | egg, lightly beaten | |
| — | ranch or buffalo wing sauce (optional dipping) |
Instructions
- Preheat oven to 375°F.
- In a medium sized mixing bowl combine: chicken, buffalo wing sauce and cheese. Toss to combine well and set aside.
- Remove one can of the dough from the fridge and roll out onto a baking sheet lined with parchment paper. Use a sharp knife to cut the sheet into squares about the size of your palm. One sheet should give you 12 squares.
- Place about a tablespoon or two of the chicken filling (or your buffalo chicken dip) on each square.
- Place a square on your palm, fold and pinch the dough to completely cover the filling. Then roll it between your two palms to complete a ball form. Set aside onto the sheet pan and continue until all the squares are assembled.
- Once you finish one sheet using one can of dough, pull out another can from the fridge and begin the same process with the remaining filling.
- Brush the egg over each ball to give them an egg wash to create a golden color once baked.
- Bake for about 12 minutes or until they have a golden color.
- Serve with ranch or buffalo sauce for dipping.