Why You’ll Love This Recipe
These stuffed bread bombs are:
- Soft and fluffy inside
- Crispy golden outside
- Extra cheesy
- Filling and satisfying
- Great for meal prep
- Kid friendly
- Freezer friendly
- Perfect grab-and-go food
Plus… anything covered in melted cheese is automatically elite 😄
Ingredients
Dough
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- 1 cup warm milk or water
- 2 tbsp olive oil or butter
Chicken Filling
- 2 cups cooked shredded chicken
- 1 small onion (finely chopped)
- 1/2 bell pepper (optional)
- 2 garlic cloves (minced)
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp oregano or Italian seasoning
- Salt to taste
- 2 tbsp cream cheese or mayo (optional for creaminess)
Cheese
- 2 cups mozzarella (shredded)
- Optional cheddar or gouda
Topping
- Egg wash (1 egg + 1 tbsp milk)
- Extra cheese
- Parsley or herbs
Simple ingredients → bakery-style results.
Make the Dough
Activate the yeast
In a bowl mix:
- warm milk
- sugar
- yeast
Let sit 5–10 minutes.
It should foam.
Foam = yeast alive.
No foam = restart.
Mix and knead
Add:
- flour
- salt
- oil
Mix until dough forms.
Knead 8–10 minutes until:
- smooth
- soft
- elastic
Proper kneading gives fluffy bread.
Shortcut kneading = dense bread.
Worth the effort.
First Rise
Place dough in greased bowl.
Cover and let rise 1 hour.
It should double in size.
This creates:
- air pockets
- softness
- light texture
Never skip this step.
Prepare the Chicken Filling
While dough rises, cook filling.
Heat oil in pan.
Add onions and garlic.
Cook until soft and fragrant.
Add shredded chicken.
Season with:
- paprika
- pepper
- herbs
- salt
Add veggies if you like.
Cook until slightly dry.
Important:
Filling must not be wet.
Wet filling = soggy bread.
Let cool completely before stuffing.
Add Creaminess (Optional)
Mix in:
- cream cheese
or - mayo
This makes filling juicy and rich.
Totally optional but delicious.
Shape the Bread Bombs
Punch down dough.
Divide into 8–10 balls.
Roll each into small circle.
Place:
- 2 tbsp chicken filling
- 1–2 tbsp cheese
in center.
Bring edges together.
Seal tightly like a pouch.
Pinch well.
Flip seam-side down.
Shape into round bombs.
Add Cheese Topping
Place on tray.
Brush with egg wash.
Sprinkle cheese on top.
This creates:
- golden crust
- bubbly cheese layer
- bakery look
Exactly like the photo.
Second Rise
Let bombs rest 20 minutes.
They puff up slightly.
This makes:
- softer texture
- lighter bread
- better rise
Small wait → big difference.
Bake to Perfection
Bake at 375°F (190°C) for 18–22 minutes.
Until:
- golden brown
- cheese melted
- bottoms crispy
Kitchen will smell insane 😄
Let cool 5 minutes before eating.
Cheese is lava hot.
Texture Tips for Perfect Bread Bombs
Cool filling first
Prevents soggy dough
Don’t overstuff
Hard to seal
Seal tightly
No leaks
Let rise twice
Extra fluffy
Bake hot
Better browning
These small tricks matter.
Flavor Variations
Super customizable.
Beef Version
Use ground beef
Pizza Style
Add sauce + pepperoni
BBQ Chicken
Add BBQ sauce
Spinach Cheese
Vegetarian option
Spicy
Add jalapeños
Same dough → endless flavors.
Serving Ideas
Serve with:
- garlic sauce
- ranch
- ketchup
- marinara
- salad
- soup
Or eat plain — they’re already amazing.
Perfect for:
- parties
- kids lunch
- snacks
- family dinners
Storage Tips
Fridge: 3 days
Freezer: 2 months
Reheat in oven or air fryer.
Avoid microwave if possible.
Oven keeps crisp texture.
Make Ahead Option
Assemble bombs.
Store in fridge overnight.
Bake next day.
Fresh bread anytime.
Super convenient.
Common Mistakes to Avoid
Hot filling
Breaks dough
Too much cheese
Leaks out
Weak sealing
Opens while baking
Overbaking
Dry bread
Skipping rise
Dense texture
Follow steps → perfect results.
Final Thoughts
These cheesy stuffed chicken bread bombs are the ultimate comfort food. Soft fluffy bread, juicy savory filling, and gooey melted cheese all wrapped into one golden bite.