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Easy Buffalo Chicken Pockets

Two golden-brown Buffalo Chicken Pockets on a white plate, one cut open showing shredded chicken and stretchy melted cheese.
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Make simple, spicy, and cheesy Buffalo Chicken Pockets using refrigerated dough for a quick meal or appetizer.

Ingredients

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  • 1 (8 ounce) package refrigerated crescent roll dough
  • 1 cup cooked, shredded chicken
  • 1/2 cup Buffalo wing sauce
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup crumbled blue cheese (optional)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the shredded chicken, Buffalo sauce, softened cream cheese, mozzarella cheese, and blue cheese if you are using it. Mix until the filling is evenly combined.
  3. Unroll the crescent roll dough. Separate the dough into 8 triangles. Do not separate the perforations if you want larger pockets; press the seams together to form rectangles.
  4. Spoon about 2 tablespoons of the chicken mixture onto the wider end of each dough triangle.
  5. Fold the dough over the filling to form a triangle or rectangle shape, sealing the edges tightly with a fork to prevent leakage during baking.
  6. Place the sealed pockets onto the prepared baking sheet.
  7. Brush the tops of the pockets lightly with the beaten egg wash.
  8. Bake for 12 to 15 minutes, or until the dough is golden brown and puffed.
  9. Let the pockets cool for a few minutes before serving.

Notes

  • For an air fryer method, cook at 350 degrees Fahrenheit for 8 to 10 minutes, checking halfway through to prevent burning.
  • Serve these pockets with ranch dressing or extra blue cheese dressing for dipping.
  • You can prepare the pockets ahead of time and store them covered in the refrigerator for up to 24 hours before baking.

Nutrition

Find it online: https://delishdiarist.com/buffalo-chicken-pockets-recipe/