Ooey-Gooey Buffalo Chicken Pockets (Print Version)
# Ingredients:
01 -
1 lb pizza dough (store-bought or homemade)
02 -
1 cup cooked shredded chicken
03 -
½ cup Buffalo sauce
04 -
1 cup shredded mozzarella cheese
05 -
½ cup crumbled blue cheese (optional)
06 -
1 egg, beaten (for egg wash)
→ For dipping
07 -
Ranch or blue cheese dressing
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
02 -
In a mixing bowl, combine the shredded chicken with Buffalo sauce. Stir well until the chicken is evenly coated in the sauce, ensuring each bite will be packed with flavor.
03 -
Roll out the pizza dough on a floured surface to prevent sticking. Cut the dough into 6 equal squares to form the pockets. Place a generous scoop of the Buffalo chicken mixture in the center of each square. Top the chicken with shredded mozzarella cheese and, if desired, a sprinkle of crumbled blue cheese for added tang and richness. Carefully fold each square of dough over the filling to form a triangle, making sure to seal the edges with a fork to keep the cheesy goodness inside.
04 -
Brush the tops of the filled dough pockets with the beaten egg to give them a golden, shiny finish when baked. Place the pockets on the prepared baking sheet and bake for 12-15 minutes or until the dough turns golden brown and the cheese inside is bubbling.
05 -
Once the pizza pockets are baked to perfection, serve them warm with your favorite dipping sauces — ranch or blue cheese dressing works perfectly! Enjoy these ooey-gooey, spicy, and cheesy Buffalo Chicken Pizza Pockets with friends and family, or savor them as a comforting meal on your own.
# Notes:
01 -
If you’re using homemade dough, make sure to let it rest for about 15 minutes before rolling it out. This allows the gluten to relax and makes it easier to shape.
02 -
These pizza pockets can be stored in an airtight container in the fridge for up to 3 days. If you prefer to store them longer, freeze them wrapped in plastic and foil for up to 3 months.
03 -
To reheat, bake the pizza pockets at 350°F (175°C) for 8-10 minutes until crispy and heated through. Alternatively, you can microwave them, but the texture will be best if baked.