1. Prepare the Filling: A Creamy, Cheesy, Spicy Mixture

1. Make Buffalo Chicken: Prepare the Slow Cooker Pulled Buffalo Chicken according to the linked recipe (or use your own preferred recipe or store-bought buffalo chicken dip). Measure out 3 cups of the prepared chicken and set aside. Freeze the remaining 2 cups for later use.
2. Preheat Oven: Preheat your oven to 350°F (175°C).
3. Melt Cheeses: In a medium saucepan, combine the softened cream cheese, blue cheese dressing, crumbled blue cheese, shredded Monterey Jack cheese, shredded Fontina cheese, shredded Gouda, and Frank’s RedHot sauce.
4. Whisk and Heat: Whisk the ingredients together over medium heat until all the cheeses are melted and the mixture is smooth and creamy.
5. Combine with Chicken: Remove the saucepan from the heat and stir in the 3 cups of prepared Pulled Buffalo Chicken until well combined.
6. Cool: Spread the mixture out on a sheet tray and place in the refrigerator to cool.
7. Divide: After cooling, divide the filling into 16 portions.

2. Prepare the Biscuits: Creating the Outer Shell

1. Spray Casserole Dish: Spray a 13×9-inch casserole dish with non-stick cooking spray.
2. Open Biscuits: Open the two packages of refrigerated Pillsbury Grands! Buttermilk Biscuits.
3. Roll Out Biscuits: Roll out each biscuit to a 5-inch circle on a work surface.

3. Assemble the Bombs: Wrapping Up the Flavor

1. Place Filling: Place one portion of the cooled Buffalo Chicken filling in the center of each flattened biscuit.
2. Seal the Edges: Pull up the edges of the biscuit dough to meet in the center, completely enclosing the filling. Pinch the edges together firmly to create a sealed ball.
   • Tip: It should look like a pierogi. Then you can bring in the left and right edges.
3. Place in Dish: Turn each bomb over so that the seam side is down and place it in the prepared casserole dish.
4. Arrange: Arrange the bombs with six down the center from end to end, then five on each side.

4. Bake to Golden-Brown Perfection: Achieving a Flaky Crust

1. Bake: Bake in the preheated oven for about 30-35 minutes, or until the tops of the biscuits are golden brown.

5. Add the Finishing Touches: Butter and Salt

1. Melt Butter: While the bombs are baking, melt 2 tablespoons of butter.
2. Brush with Butter: As soon as the baking dish comes out of the oven, brush the tops of the baked bombs with the melted butter.
3. Sprinkle with Salt: Sprinkle the tops with 1 teaspoon of kosher salt.

6. Serve: Enjoying the Spicy, Cheesy Goodness

1. Serve Immediately: Serve the Buffalo Chicken Bombs immediately while they are warm and the filling is gooey.
2. Dipping Options: Offer additional blue cheese dressing, crumbled blue cheese, and Frank’s RedHot sauce on the side for dipping and extra flavor.