Chicken-Bacon Ranch Bombs

Stuff your biscuit bombs with the classic chicken and ranch combo. Then wrap ‘em in bacon for the ultimate party trick. MORE+ LESS-

Holly Lofthouse

October 13, 2016

Vegetable oil for deep frying

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

large boneless skinless chicken breast, cooked, cut into 16 (1-inch) pieces

oz mozzarella cheese, cut into 16 (1-inch) cubes

1 1/2

cups ranch dressing

slices bacon

Hide Images

1

In deep fryer or deep saucepan, heat oil to 350°F.
2

Separate dough into 8 biscuits. Cut each biscuit in half; press each biscuit half into 3-inch round.
3

In center of each biscuit round, place 1 piece of chicken, 1 piece of cheese and 1/2 teaspoon ranch dressing. Wrap dough around filling; pinch seams to seal.
4

Wrap 1 slice of bacon around each filled dough ball. Secure with toothpick on each side.
5

Gently drop 2 bombs into hot oil; fry 4 to 5 minutes, turning occasionally, until dough is golden brown on all sides. Place fried bombs on paper towel-lined plate to soak up excess oil. Repeat frying process with all remaining bombs. Serve with remaining ranch dressing.