Golden Cheesy Ranch Chicken Bombs
Cheesy Ranch Chicken Bombs are flaky pastry pockets filled with creamy ranch-seasoned chicken and melted cheese. Warm, savory, and easy to make, they work just as well for busy weeknights as they do for casual gatherings.
Ingredients
- 2 cups cooked chicken shredded
- 1 cup shredded cheddar cheese
- ½ cup cream cheese softened
- 2 teaspoons ranch seasoning mix
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Optional: 2 tablespoons chopped green onions or chives
For the outer layer
- 1 sheet puff pastry or refrigerated crescent roll dough
- 1 egg beaten
- Optional: extra shredded cheese for topping
For serving
- Ranch dressing or spicy dipping sauce
- Fresh herbs for garnish
Instructions
- Mix shredded chicken, cheddar cheese, softened cream cheese, ranch seasoning, garlic powder, onion powder, salt, and pepper in a bowl until creamy and well combined. Let it sit briefly if the mixture feels too firm, then stir in green onions or chives if using.
- Unroll the puff pastry or crescent dough on a lightly floured surface. Press seams together if needed and cut into 3 inch squares. Chill the dough for a few minutes if it becomes too soft.
- Place about 2 tablespoons of filling in the center of each square. Fold the dough over the filling, pinch the seams closed, and place seam-side down on a parchment-lined baking tray. Brush with beaten egg and add extra cheese on top if desired.
- Bake at 375°F for 20 to 25 minutes until golden and puffed. The bottoms should be crisp and the centers hot.
- Let cool for 5 minutes, then serve warm with ranch dressing or a spicy dipping sauce. Garnish with fresh herbs if you like.