Description
These Buffalo Chicken Pizza Pockets are a tasty and convenient snack or meal, featuring shredded chicken in spicy buffalo sauce, gooey mozzarella, and optional blue cheese, all wrapped in golden-brown pizza dough. Perfect for game day or a quick dinner, they can be served warm with ranch or blue cheese dressing for dipping.
Ingredients
Scale
- 1 pound of boneless, skinless chicken breasts
- 1 cup of buffalo sauce
- 1 cup of shredded mozzarella cheese
- 1/2 cup of blue cheese crumbles (optional)
- 1 tablespoon of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 package of refrigerated pizza dough (about 1 pound)
- 1 egg (for egg wash)
- Flour (for dusting)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium-sized pot, add the chicken breasts and cover with water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 15-20 minutes until cooked through.
- Remove the chicken from the pot and let it cool for a few minutes. Shred the chicken using two forks or your hands.
- In a large mixing bowl, combine the shredded chicken with buffalo sauce, garlic powder, onion powder, salt, and black pepper. Mix until fully coated.
- Let the pizza dough sit at room temperature for 10-15 minutes. On a floured surface, roll out the dough into a rectangle about 1/4 inch thick.
- Cut the dough into squares, approximately 4×4 inches, yielding about 8-10 squares.
- Preheat your oven to 400°F (200°C).
- Place about 2 tablespoons of the buffalo chicken mixture in the center of each dough square. If using, sprinkle blue cheese on top. Fold the dough over to create a triangle and press the edges to seal. Crimp with a fork if desired.
- Line a baking sheet with parchment paper or grease it lightly.
- Arrange the assembled pizza pockets on the baking sheet, leaving space between each.
- Beat the egg in a small bowl and brush it over the tops of the pizza pockets. Optionally, sprinkle with garlic powder or Italian seasoning.
- Bake in the preheated oven for 15-20 minutes until golden brown and puffed.
- Remove from the oven and let cool for a few minutes before serving. Serve warm with ranch or blue cheese dressing for dipping, and add celery or carrot sticks for a crunchy side.
Notes
- For extra spice, add more buffalo sauce to the chicken mixture.
- These pizza pockets can be made ahead of time and frozen before baking. Just add a few extra minutes to the baking time if baking from frozen.
- Prep Time: 20 minutes
- Cook Time: 20 minutes