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Homemade Buffalo Chicken Pizza Pockets Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 77 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 4 pizza pockets
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

These Homemade Buffalo Chicken Pizza Pockets are a delicious and spicy twist on the classic hot pocket. Filled with tender shredded chicken tossed in buffalo wing sauce, melted mozzarella, and tangy blue cheese, they offer a perfect balance of flavors wrapped in flaky, golden pizza dough. Baked until crisp and served with ranch or blue cheese dressing, they make a fun, crowd-pleasing appetizer or main course perfect for game day or any casual meal.

Ingredients

For the Dough and Assembly

  • 1 pound pizza dough (store-bought or homemade)
  • Flour for dusting
  • 1 egg (beaten, for egg wash)
  • 1 tablespoon melted butter

For the Filling

  • 1 1/2 cups cooked shredded chicken
  • 1/3 cup buffalo wing sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup crumbled blue cheese (optional)
  • 1/4 teaspoon garlic powder

For Serving

  • Ranch or blue cheese dressing for dipping

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Prepare Dough Circles: Lightly flour a clean surface and divide the pizza dough into 4 equal pieces. Roll each piece into a 6- to 7-inch circle, ensuring they are evenly sized for uniform cooking.
  3. Make Filling: In a mixing bowl, combine the cooked shredded chicken with the buffalo wing sauce, mozzarella, blue cheese if using, and garlic powder. Mix well to evenly coat all ingredients with the sauce and spices.
  4. Assemble Pockets: Spoon the chicken mixture onto one half of each dough circle, leaving a 1/2-inch border around the edges to allow sealing. Fold the dough over the filling to create a half-moon shape, then press the edges to seal tightly.
  5. Seal Edges: Use a fork to crimp the edges of each pocket, which helps secure the seal and adds a decorative touch. This step prevents filling from leaking out during baking.
  6. Prepare for Baking: Transfer the pockets onto the prepared baking sheet. Brush each pocket with the beaten egg for a shiny golden finish, then lightly brush with melted butter to enhance browning.
  7. Vent Steam: Cut a small slit in the top of each pocket to allow steam to escape while baking, preventing sogginess inside.
  8. Bake: Bake in the preheated oven for 15–18 minutes until the pockets are golden brown and thoroughly cooked.
  9. Serve: Serve the buffalo chicken pizza pockets warm with ranch or blue cheese dressing for dipping. Enjoy them fresh for the best taste and texture.

Notes

  • Use rotisserie chicken to save time and simplify the recipe preparation.
  • Adjust the amount of buffalo wing sauce to suit your preferred spice level.
  • These pizza pockets freeze well. To reheat, bake them in the oven to retain their crispiness rather than microwaving.

Find it online: https://slsrecipes.com/homemade-buffalo-chicken-pizza-pockets-recipe/