Description
These Ooey-Gooey Buffalo Chicken Pizza Pockets are a deliciously spicy and cheesy snack or meal, combining tender shredded chicken tossed in buffalo sauce with creamy cheeses, all wrapped inside crispy baked pizza dough pockets. Perfect for game days, parties, or a flavorful family dinner, these pockets are easy to prepare and sure to satisfy buffalo wing cravings in a portable, mess-free handheld form.
Ingredients
Scale
Buffalo Chicken Filling
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1/2 cup buffalo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup cream cheese, softened
- 1/4 cup ranch dressing or blue cheese dressing
- 1 teaspoon garlic powder (optional, for extra flavor)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for added heat)
Dough and Finishing
- 1 can refrigerated pizza dough (or homemade dough if preferred)
- 1 tablespoon olive oil (for brushing dough)
- Ranch or blue cheese dressing (optional for serving)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the buffalo chicken mixture: In a medium bowl, combine the shredded chicken and buffalo sauce. Stir in the softened cream cheese, ranch or blue cheese dressing, and half of the shredded mozzarella cheese. Add garlic powder, black pepper, and red pepper flakes if using. Mix everything thoroughly until well combined.
- Roll out the dough: On a lightly floured surface, roll out the refrigerated pizza dough into a rectangle or circle about 1/4 inch thick, spreading it evenly to prepare for cutting.
- Cut dough into shapes: Using a knife or pizza cutter, cut the dough into squares or circles according to your preferred pocket size, making sure each piece is large enough to hold the filling.
- Fill the dough: Spoon a generous amount of the buffalo chicken mixture into the center of each dough piece. Sprinkle the remaining shredded mozzarella cheese over the filling.
- Seal pockets: Fold the dough over the filling to form pockets. Press and pinch the edges tightly to seal them well and prevent filling from leaking out. Optionally, brush the tops of the pockets with olive oil to give a beautiful golden and crispy finish after baking.
- Bake the pockets: Place the formed pizza pockets on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 15-20 minutes or until the dough is puffed, golden brown, and crispy.
- Cool and serve: Remove the pizza pockets from the oven and let them cool for a few minutes before serving. Serve warm with ranch or blue cheese dressing for dipping to enhance the flavor. Enjoy your delicious buffalo chicken pizza pockets!
Notes
- You can adjust the heat level by varying the amount of buffalo sauce or red pepper flakes added.
- If you prefer a less spicy option, substitute buffalo sauce with BBQ sauce or a mild wing sauce.
- These pockets can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking straight from the fridge.
- The filling works well with leftover cooked chicken or rotisserie chicken for convenience.
- To ensure a crispy crust, avoid overfilling each pocket and make sure edges are sealed tightly.
- Serve with extra ranch or blue cheese dressing on the side for dipping.
