Well Made by Kiley

Preheat air fryer to 350F.
In a large bowl, shred the chicken with a fork.
Add in the softened cream cheese, hot sauce, mozzarella, greek yogurt, garlic and onion powder, and stir until well combined. Set aside.
To make the dough, in a large bowl, mix together the self-rising flour, marine collagen peptides, and greek yogurt until a dough forms.
Lay the dough on a floured surface.
Divide the dough into 8 equal-sized pieces.
Flatten each ball of dough out and place ~1 tbsp of the buffalo chicken filling in the middle of each.
Then, place a mozzarella cube on top of the buffalo chicken.
Fold the sides over the filling and cheese, pinch them together, and use your hands to shape into a ball.
Brush the egg wash on top of each buffalo chicken bomb. Then sprinkle the tops with shredded cheddar cheese and ranch seasoning if using.
Spray the basket of the air fryer with non-stick cooking spray.
Working in batches, place the buffalo chicken bombs into the air fryer (3-4 at a time).
Air fry at 350F for 8-10 minutes, or until golden brown.
Serve warm.
Enjoy!