Ingredients
For the Filling
2 cups cooked shredded chicken
8 ounces cream cheese, softened
1/2 cup buffalo sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 tablespoons chopped green onions
For the Dough
1 package refrigerated pizza dough
1 egg, beaten
1 tablespoon melted butter
Optional for Serving
Ranch dressing
Extra buffalo sauce
Chopped parsley
Green onions
Instructions
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, mozzarella cheese, cheddar cheese, garlic powder, onion powder, black pepper, and green onions. Mix until creamy and fully combined.
Lightly flour a clean surface and roll out the pizza dough into a large rectangle.
Cut the dough into equal rectangles depending on your preferred pocket size.
Spoon the buffalo chicken filling into the center of each dough rectangle, leaving space around the edges.
Fold the dough over the filling and press the edges tightly together with a fork to seal.
Place the pockets on the prepared baking sheet.
Brush the tops with beaten egg and melted butter.
Bake for 18-22 minutes or until golden brown and crispy.
Allow the Spicy Buffalo Chicken Pockets to cool slightly before serving.
Serve warm with ranch dressing or extra buffalo sauce if desired.
Notes
Rotisserie chicken works great for quick preparation.
Do not overfill the pockets or the filling may leak while baking.
Seal the edges tightly to keep the filling inside during baking.
For extra spice, add diced jalapeños or additional buffalo sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven or air fryer to keep the crust crispy.
Freeze unbaked or baked pockets for up to 2 months.
Prep Time 20 minutes | Cook Time 22 minutes | Total Time 42 minutes
- Prep Time: 20
- Cook Time: 22