Buffalo Chicken Garlic Dough Balls

A stuffed garlic dough ball recipe perfect for those who love buffalo chicken.

Done in 1 hour

Dish by Tom Jackson

Ingredients

For the buffalo chicken:

3 chicken breasts, cooked and shredded

40ggrated mozzarella

110gcream cheese

100mlbuffalo sauce

2garlic cloves, diced

1 tspsalt

100gspring onions, diced

For the buns:

500gplain flour

2 tspyeast

300mlwarm water

2 tspolive oil

1 tspsalt

For the garlic chilli butter:

100gunsalted butter

3 garlic cloves, diced

15g parsley

1red chilli, diced

Are dough balls the perfect snack? These ones might just be. Fluffy handmade garlic dough balls stuffed with buffalo chicken and served with lashings of ranch sauce. This garlic and chicken dough ball recipe is the perfect home movie snack.

Method

To make your buns, combine yeast, warm water and oil, allow the yeast to bloom then add the flour and salt. Combine until you have a shaggy dough.

Tip out onto a floured surface and knead until smooth for about 5-6 mins. Place your dough into a lightly oiled bowl and cover with cling film. Allow to rise for 1 hour.

While the dough is resting, make your filling. Combine shredded chicken, grated mozzarella, spring onion, cream cheese, buffalo sauce, garlic, salt and pepper in a large bowl until well mixed.

Divide your dough into 10 balls and place on a baking sheet, rest for 20 mins.

Once the dough balls have rested, flatted them one by one, filling with a tablespoon of your buffalo chicken mixture. Seal the dough balls and place into a well greased skillet.

Once all your dough balls are filled and rolled, egg wash and bake in a preheated oven at 200° for 15-18 mins.

While your dough balls bake, make a herb and garlic butter, Gently heat butter then add garlic, finely chopped parsley and chilli. Remove from heat and set aside.

Once the dough balls have baked and are golden brown remove from the oven and brush them with the garlic butter.

Serve with ranch sauce and enjoy!

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.