Crack Chicken Bombs Recipes

CHICKEN BOMBS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Set a wire rack on top of a baking sheet.
• Mix cream cheese, green onion, jalapeno pepper, salt, and pepper together in a bowl.
• Pound chicken tenders into a rectangular shape with the flat side of a meat tenderizer. Place 3 tablespoons of the cream cheese mixture in the middle of each tender; fold into a pouch.
• Wrap a slice of bacon around each pouch and secure with a toothpick. Top with some pepper jelly. Arrange on the wire rack.
• Bake in the preheated oven until bacon is crisp and chicken juices run clear, about 35 minutes.

CRACK CHICKEN BOMBS

Steps:

• In a large bowl using a hand mixer combine the shredded chicken, cream cheese, bacon bits, ranch seasoning and parmesan cheese until well combined.
• If using Rhode's Rolls, flatten each roll before scooping a heaping tbsp of filling into the center of the roll. Fold the edges of the roll up and seal the dough around the filling. Skip to step 4.
• If using half a batch of my Dinner Roll Recipe divide the dough into fourths then cut each piece into four more pieces. Flatten each sectionbefore scooping a heaping tbsp of filling into the center of the roll. Fold the edges of the roll up and seal the dough around the filling.
• Arrange the uncooked Crack Chicken Bombs in a greased 9x13 pan.
• Set the pan on the stovetop while the oven preheats to 450°.
• Once the oven is heated, bake the Crack Chicken Bombs for 10-14 minutes or until golden brown.
• Brush with butter and sprinkle with parsley before serving if desired.
• Keep leftovers in the fridge.

CRACK DIP CRESCENT BOMBS

Steps:

• Mix your Crack Dip and store in the fridge for a few hours to let the flavors mingle a bit. This can be made a few days ahead of time if you need to.
• When ready to make the bombs:
• Preheat your oven to 375F.
• Unroll Crescent Rolls.
• Keep the triangles together but separate into 4 rectangles.
• From the short side, cut the rectangles into thirds. You should end up with 12 smaller rectangles.
• Place a teaspoon of dip on one end and fold over the other end and pinch all the edges closed.
• Repeat with the other roll of dough.
• Bake for 15 minutes or until golden brown.
• Serve warm.

CHICKEN BACON RANCH CRESCENT BOMBS

Steps:

• Preheat oven to 350°F. Spray 16 wells of two 12 cup muffin pans with cooking spray.
• Unroll crescent rolls and separate at perforations into 16 triangles. Press one piece into each cup of prepared muffins pans leaving 3 pointed edges free. 16 total.
• In a mixing bowl using an electric mixer, whip together cream cheese, mayonnaise and dry ranch dressing mix for 2 minutes until fully combined.
• Mix in chicken, cheese, bacon and green onion by hand.
• Divide filling evenly among crescent rolls. Bring pointed edges together and pinch to close.
• Brush the tops with butter and sprinkle with Parmesan cheese.
• Bake for 18-20 minutes or until golden. Cool in pan 2 minutes, then remove to platter and serve.