Baked Cream Cheese Chicken

Why You’ll Love This Recipe

I love how simple this recipe is to throw together, especially when I use store-bought biscuit or pizza dough. The filling is super customizable—creamy, cheesy, and packed with seasoned ground beef or chicken (depending on what I have on hand). Brushing the tops with garlic butter gives each bite a rich, buttery finish that’s hard to beat. Whether I’m making them for a party, game night, or a quick weeknight dinner, these always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Filling:

• 1 pound ground beef (or substitute with cooked, shredded chicken)

• Salt, to taste

• Black pepper, to taste

• Garlic powder, to taste

• Onion powder, to taste

• 1 tablespoon Worcestershire sauce

• 1 cup shredded cheddar or mozzarella cheese

• Crispy bacon, chopped (optional)

• Pickles, diced (optional)

• Caramelized onions (optional)

Dough:

• 1 tube refrigerated biscuit dough or pizza dough

• Cut into 8 to 12 pieces and flattened into 4-inch circles

Topping:

• 2 tablespoons butter, melted

• 1 teaspoon minced garlic or garlic powder

• 2 tablespoons freshly grated Parmesan cheese

• Chopped fresh parsley (optional, for garnish)

Directions

1. I start by browning the ground beef in a skillet over medium heat. Once fully cooked, I drain any excess fat and season with salt, pepper, garlic powder, onion powder, and Worcestershire sauce.

2. I let the mixture cool completely before folding in shredded cheese and any extras like bacon, pickles, or caramelized onions for added flavor.

3. While the filling cools, I flatten each dough piece into a 4-inch circle. I place 1 to 2 tablespoons of the filling into the center of each circle, then pinch the edges tightly to seal. I gently roll them into smooth balls.

4. I line a baking sheet with parchment paper and arrange the filled balls seam-side down. In a small bowl, I mix melted butter with garlic and brush each ball generously. I sprinkle Parmesan on top for extra flavor.

5. I bake them in a preheated 375°F (190°C) oven for 15 to 18 minutes, or until golden brown and fully cooked.

6. After baking, I brush them with any leftover garlic butter and garnish with fresh parsley if I’m feeling fancy. I serve them warm with dipping sauces like ranch, marinara, or honey mustard.

Servings and timing

This recipe makes 8 to 12 filled dough balls, depending on how large I make them. Prep takes about 25 minutes, bake time is 18 minutes, and the total time is around 43 minutes. They’re quick, crowd-pleasing, and perfect for sharing.

Variations

• I substitute the ground beef with cooked, shredded chicken and mix it with cream cheese and cheddar for a true “cream cheese chicken” version.

• When I want extra spice, I stir in diced jalapeños or a splash of hot sauce into the filling.

• I’ve swapped cheddar for pepper jack or provolone for different cheesy vibes.

• Using crescent roll dough creates a flakier texture and works just as well.

• For a vegetarian version, I fill them with sautéed mushrooms, spinach, and cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F oven for 8–10 minutes or pop them in the air fryer for a few minutes until warmed through. I avoid microwaving them since it can make the dough soggy.

FAQs

Can I make these ahead of time?

Yes. I assemble the dough balls and refrigerate them (covered) for a few hours. I bake them just before serving to keep them fresh and crisp.

Can I freeze them?

Yes. I freeze them after baking and let them cool completely first. When ready to serve, I reheat them in the oven or air fryer until hot and golden.

What dipping sauces go best with these?

I love serving them with ranch, marinara, honey mustard, or even spicy mayo. The garlic butter pairs well with almost anything savory.

Do I have to use biscuit dough?

Not at all. Pizza dough, crescent roll dough, or even homemade bread dough works great. I just make sure it’s rolled thin enough to seal well.

How do I prevent the dough from getting soggy?

I always let the filling cool completely before wrapping it in dough. Hot filling can make the dough steam from the inside and turn soft.

Conclusion

These Baked Cream Cheese Chicken (or beef) dough balls are the kind of dish that checks every box—savory, cheesy, satisfying, and easy to make. Whether I’m putting together a weeknight dinner or planning party snacks, these are always a hit. They’re proof that with just a few simple ingredients, I can create something everyone wants more of.

Print