Ooey-Gooey Buffalo Chicken Pockets

This hearty Buffalo Chicken Pizza Pocket recipe transforms classic pizza night into a handheld feast that's bursting with spicy, cheesy goodness. The combination of tender shredded chicken, tangy buffalo sauce, and melty cheese all wrapped in a golden pizza dough creates the ultimate comfort food that's perfect for game day gatherings or casual weeknight dinners.

These buffalo chicken pockets have become my go-to recipe whenever I'm hosting friends for game night. The first time I made them, they disappeared before halftime and now they're requested at every gathering I host.

Ingredients

• Pizza dough: store bought saves time but homemade adds extra flavor if you have it ready
• Shredded chicken: use rotisserie chicken for the most tender quick option
• Buffalo sauce: Frank's RedHot gives the classic tangy flavor but adjust spice level to your preference
• Mozzarella cheese: opt for low moisture whole milk variety for the best melt and stretch
• Blue cheese crumbles: adds a wonderful tangy contrast to the spicy buffalo sauce
• Egg wash: creates that beautiful golden brown exterior that makes these pockets irresistible
• Ranch or blue cheese dressing: essential for cooling down the spice and adding creamy richness

Step-by-Step Instructions

Preheat and Prepare:

Turn your oven to 400°F and line a baking sheet with parchment paper. The parchment prevents sticking while also making cleanup easier. This temperature ensures the dough gets crispy on the outside while allowing enough time for the inside to get perfectly melty without burning.

Make the Buffalo Filling:

Combine your shredded chicken with buffalo sauce in a bowl, mixing thoroughly until every piece of chicken is coated. The key here is even distribution. You want each bite to deliver that signature buffalo flavor. Let the mixture sit for a few minutes to allow the chicken to absorb the sauce flavors before assembling.

Assemble Your Pockets:

Roll your pizza dough on a well-floured surface until it's about 1/4 inch thick, then cut into 6 equal squares. Place a generous spoonful of buffalo chicken in the center of each square, then top with mozzarella and blue cheese if using. Be careful not to overfill or your pockets might burst during baking. Fold the dough over to create triangles and seal the edges firmly with a fork, pressing down to create a tight seal.

Bake to Golden Perfection:

Brush each pocket with beaten egg wash, making sure to cover the entire surface for that beautiful golden finish. Arrange the pockets on your prepared baking sheet with at least an inch between them to allow for expansion. Bake for 12 to 15 minutes, watching carefully toward the end. You're looking for a rich golden brown color and you might see some cheese bubbling from any small openings.

Serve and Enjoy:

Remove the pockets from the oven and let them cool for 2 to 3 minutes before serving. This brief rest allows the molten filling to set slightly so you don't burn your mouth. Serve with small ramekins of ranch or blue cheese dressing for dipping. The cool creaminess of the dressing perfectly balances the spicy filling.

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I absolutely love experimenting with the buffalo sauce in this recipe. My family prefers mixing classic Frank's RedHot with a tablespoon of honey and some melted butter to create a slightly sweet heat that balances beautifully with the tangy blue cheese. It reminds me of our trips to Buffalo, NY where we first fell in love with authentic buffalo flavor.

Freezer Friendly Storage

These pizza pockets are perfect for meal prep. To freeze them, allow the baked pockets to cool completely, then wrap each one individually in plastic wrap followed by aluminum foil or place in freezer bags. They'll keep for up to 3 months in the freezer. When ready to enjoy, you can bake them straight from frozen at 350°F for about 20 minutes until heated through and crispy again. I often make a double batch specifically to stock my freezer for busy weeknights.

Customization Options

The basic buffalo chicken pocket is just the beginning. Try adding caramelized onions for sweetness, diced celery for authentic buffalo wing flavor and crunch, or swap the blue cheese for pepper jack if you prefer. For a lower carb option, you can use cauliflower pizza crust, though it will be more delicate to work with. Vegetarians can replace the chicken with roasted cauliflower tossed in buffalo sauce. The versatility of this recipe makes it a perfect template for creating your own signature pockets.

Serving Suggestions

These pockets make a complete meal when paired with a simple side salad dressed with ranch or blue cheese to complement the flavors. For a party spread, cut each pocket in half and serve alongside other finger foods like loaded potato skins, vegetable crudités, and spinach artichoke dip. If serving as a main course, consider accompanying them with sweet potato fries and coleslaw for a complete comfort food experience that balances the spicy buffalo flavors.

The History Behind Buffalo Flavor

The buffalo chicken flavor we love today originated in 1964 at the Anchor Bar in Buffalo, New York, when owner Teressa Bellissimo coated leftover chicken wings in hot sauce and butter as a late night snack. This iconic American flavor has since evolved beyond wings into countless recipes including these pizza pockets. The combination of spicy sauce, cooling dairy, and hearty protein creates a crave worthy flavor profile that continues to be reinvented in home kitchens across the country.

Frequently Asked Questions

→ Can I use store-bought dough?

Yes, store-bought dough works perfectly. It's a time-saver and bakes up beautifully golden and crispy.

→ How do I store leftover pizza pockets?

Store them in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

→ What’s the best way to reheat them?

Reheat at 350°F (175°C) for 8-10 minutes in the oven. This keeps them crispy. You can microwave, but the texture may differ.

→ Can I make them ahead of time?

Absolutely! Assemble the pockets, freeze them raw, and bake directly from frozen at 400°F (200°C) for a few extra minutes.

→ What dipping sauces go well with these?

Ranch dressing and blue cheese dressing are classic options, but you can also try garlic aioli or a spicy mayo.