1

Place cream cheese and ¼ cup yogurt in a medium microwave-safe bowl. Microwave on High until cream cheese softens, 30 to 45 seconds. Stir in hot sauce. Add chicken or turkey , carrot, scallions, celery, and cheese; stir well to combine.

2

Preheat oven to 425°F. Place flour and remaining 1 cup yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky.

3

Place a large piece of parchment paper on a work surface and sprinkle with a little flour; place dough on paper. Use a knife to cut dough into 8 equal pieces. Roll each piece of dough into a 5-inch circle. Divide chicken mixture evenly among dough circles, about 2 generous tablespoons each. Pull edges of dough up and over filling and pinch edges to seal. (If dough tears, simply pinch it back together.)

4

Arrange dough balls, seam side down, on a baking sheet lined with parchment paper. Brush dough balls with egg, and sprinkle evenly with garlic powder and black pepper. Bake until lightly browned, about 15 minutes. Broil an additional minute for more browning, if desired.

5

Serving size: 2 buffalo bombs