Chicky Bomb Bomb

Ok, I wanna call these Chicky Bomb Bomb's, but my loving and very enthusiastic husband keeps insisting on calling them "Meat Candy". I should actually call it "Meaty Cocaine" because he keeps trying to sneak & inhale the remainder of the "stuffing" mixture I set aside to use for more "bombs" tomorrow.

I saw a recipe on Pinterest that seemed pretty interesting since you basically made a stuffing mixture and put it inside croissant dough and bake it. Thing is, the mixture sounded bland to me, so, I figured I'd try attempt to make my own concoction. 

Here's what I used. Keep in mind, I always make a lot so I can have enough to use for left overs! This recipe can make up to sixteen Chicky Bombs if you use up to four containers of crescent rolls. 

8 chicken breasts (they're VERY small on the Belgian economy, so I'm sure you can get away with using 5 

large chicken breasts for this.)

1 package of bacon, cooked and cut up into chunky pieces

4 tsp bacon grease (yes, seriously)

16oz of cream cheese

6oz shredded pepper jack cheese

Half a package a ranch seasoning

1 Tbsp ranch seasoning (I use Hidden Valley)

2 tsp garlic powder

1 tsp season salt (I use Tastefully Simple)

pinch of black pepper

1/3 cup of mined green onions

2 rolls of Pillsbury crescent rolls (depending on how many you want to make, you might want more rolls just in case). KEEP THESE IN THE FRIDGE TILL YOU'RE READY TO ASSEMBLE THE BOMBS!

Preheat the oven to 350*

Take the chicken, rinse and pat dry. Put some olive oil in the pan to ensure that the chicken doesn't stick to it while baking. Then place in a baking dish and sprinkle half a package of ranch seasoning over it (enough to cover most of the chicken. Cover with aluminum foil and bake for 45 minutes or till it's cooked all the way through. Set aside and let it cool down enough for you to shred up. 

After the chicken has cooked, turn the oven up to 375* to bake the stuffed bombs.

While the chicken is baking, you can work on the rest of the mixture. Take the cream cheese and warm it up in the microwave (long enough to where it's easy to stir), then add in the ranch seasoning, garlic powder, seasoned salt, pepper, cheese, green onions and bacon grease (the grease needs to be in liquid form, not solid). Mix thoroughly. 

Add the shredded chicken to the mix, mix thoroughly and your "stuffing" is ready. 

Take your roll of crescents and DO NOT separate the triangles from one another. 

Separate the pieces into four rectangles and pinch together the lines so they don't separate. I ended up using a mini roller to flatten them out more to ensure it'd stick together. 

Spoon the stuffing mixture onto the dough (I used my Medium Scoop from Pampered Chef) and then fold the corners into the center.

Once I was all done making the bombs, I did a thin layer of garlic olive oil on top to help with the browning and crunchy texture while they baked. Stick 'em in the oven and bake for 20 minutes.

Voila! 

My husband and son were over the moon with these little guys! For something that's about the size of your palm, they pack a lot of flavor and they're very filling! I could only eat one, but those two squirreled away three each and were groaning for more. Luckily, I have enough stuffing left over to make more today :) 

Enjoy!