Buffalo Chicken Bombs: Your Cheesy, Spicy, Stuffed Bites of Heaven

Easy, delicious Buffalo Chicken Bombs with creamy cheese and a spicy kick. Perfect for game day or any occasion

2 packages refrigerated Pillsbury Grands! Buttermilk Biscuits (they come 8 per package)
2 tablespoons butter, melted
1 teaspoon kosher salt

Prepare our recipe for Pulled Buffalo Chicken and measure out three cups. (Freeze the remaining two cups in an airtight zipper seal bag to be used in another recipe.)
Preheat oven to 350 degrees F.

In a medium saucepan, place cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack cheese, Fontina cheese, Gouda, and Frank’s hot sauce. Whisk over medium heat to melt everything together.
Remove from heat and stir in the Buffalo Chicken, then spread out on a sheet tray and place in the refrigerator to cool.
After cooling, divide into 16 portions using a rubber spatula to make a 4×4 pattern to make 16 equal portions.

Spray a 13×9-inch casserole dish with non-stick pan spray.
Open the biscuit packages and begin rolling out each biscuit to a five-inch circle. You can do them all at once or one at a time as you fill.
Place one portion of the Buffalo Chicken into the center of the flattened biscuit and pull up the back side to the front side and pinch. Then pinch the edges closed so it looks like a pierogi. Finally, pull the left and right edges to the center and pinch.

Turn each one over and place in the baking dish, seam side down. Line up six down the center from one end to the other, then finish with five on each side.
Bake for about 30-35 minutes or until the tops are golden brown.
As soon as the pan comes out of the oven, brush on the melted butter and sprinkle on the kosher salt.

Serve immediately with additional blue cheese dressing, crumbled blue cheese, and more Frank’s hot sauce.