Monday, November 5, 2012

Buffalo Chicken Pockets

These buffalo chicken pockets turned out so good!  I've made homemade pizza pockets before  and they were awesome.  I wanted to change things up and these buffalo chicken pockets definitely give a kick.  I basically made a buffalo chicken dip filling, which you could use just as a dip minus the pizza dough.  These will be great for a quick lunch or dinner.  I did freeze most of them to have on hand for a quick meal.  When I made these, I didn't close the seal the pockets well with a fork but for the second batch, I just pinched the seams with my fingers and it turned out much better.  Don't worry too much if the filling oozes out some, it will still be delicious even if it doesn't look pretty.

Buffalo Chicken Pockets

1 batch homemade pizza dough (recipe here -
2 cups shredded rotisserie chicken
½ cup hot sauce (I used Frank’s hot sauce.)
½ cup ranch dressing (I used Hidden Valley Light.)
8 ounces cream cheese (I used 1 package of low fat cream cheese.)
1 cup shredded cheese (I used an Italian mix.)
olive oil


Preheat oven to 400 degrees F.  Grease baking sheet with olive oil.

In a bowl, combine chicken, hot sauce, ranch dressing and cream cheese.  Stir in ½ cup shredded cheese.  

Divide dough into at least 8 pieces.   Roll dough pieces into balls.  Next, flatten dough balls with a rolling pin.  Spoon about 2 tablespoons of filling onto one side of the dough circle.  Sprinkle with shredded cheese.  Fold dough over and seal tightly with fingers or a fork.  

Bake on a greased baking sheet for about 20-25 minutes until lightly browned.

Serve immediately.   If you have leftovers, you can freeze them!

After they cool completely, store in a freezer bag for up to 2-3 months.  To reheat frozen buffalo chicken pockets, microwave for about 2 minutes or warm in the oven for about 20 minutes at 350 degrees F.  Check to make sure they are heated through before serving.  Enjoy!