Ooey Gooey Buffalo Pockets

This ooey-gooey Buffalo chicken pizza pocket recipe has been my party secret weapon for years. They disappear within minutes whenever I serve them, with that perfect combination of spicy Buffalo sauce, tender chicken, and melty cheese all wrapped in golden pizza dough.

I first created these pockets when hosting an impromptu football party and needed something substantial but easy to eat without plates. They were such a hit that guests started requesting them for every gathering, and my nephew even asked for them instead of cake at his birthday party.

Ingredients

• Pizza dough: Store-bought works perfectly for convenience, but homemade adds that extra special touch if you have time. Look for dough that feels elastic and springs back when touched.
• Cooked shredded chicken: Rotisserie chicken saves tremendous time and adds more flavor than plain boiled chicken. The dark meat portions stay especially moist.
• Buffalo sauce: Frank's RedHot is my go-to for authentic Buffalo flavor. Adjust the amount based on your spice preference.
• Shredded mozzarella cheese: Use full-fat cheese for the best melting quality. Pre-shredded is convenient but freshly shredded melts more smoothly.
• Crumbled blue cheese: This optional ingredient adds wonderful tanginess that complements the Buffalo sauce. Gorgonzola is a milder alternative if traditional blue cheese seems too strong.
• Egg: Creates that beautiful golden finish on the crust. Farm-fresh eggs give the richest color.
• Ranch or blue cheese dressing: Essential for dipping. Homemade ranch elevates the entire experience if you have a few extra minutes.

Step-by-Step Instructions

Preheat & Prepare:

Heat your oven to 400°F and line a baking sheet with parchment paper. This temperature creates the perfect balance of crisping the outside without burning it before the inside heats through. Parchment prevents sticking and makes cleanup effortless.

Make the Filling:

Combine shredded chicken with Buffalo sauce in a mixing bowl. Use a fork to thoroughly coat every piece of chicken. You want the sauce distributed evenly throughout so every bite has that signature Buffalo kick. Let the mixture sit for a few minutes to allow the flavors to meld together.

Assemble the Pizza Pockets:

Roll out pizza dough on a floured surface to about 1/4 inch thickness. Cut into 6 equal squares using a pizza cutter or sharp knife. Place a heaping tablespoon of Buffalo chicken mixture in the center of each square, leaving about an inch of border around the edges. Add a generous pinch of mozzarella and blue cheese on top of the chicken. The cheese will act as a binding agent for the filling while creating that irresistible cheese pull when bitten into.
Fold each square diagonally to create triangular pockets. Press edges firmly with a fork to seal completely. Double-check for any openings where filling might escape during baking. Transfer assembled pockets to the parchment-lined baking sheet, spacing them at least an inch apart to allow for expansion.

Bake to Perfection:

Brush the tops with beaten egg using a pastry brush, making sure to cover the entire surface for even browning. Bake for 12-15 minutes, rotating the pan halfway through for even cooking. Look for a golden brown color and listen for a hollow sound when tapped, indicating the dough is fully cooked.

Serve & Enjoy:

Allow pockets to cool for 2-3 minutes before serving to prevent burning mouths with molten cheese. Arrange on a platter with small bowls of ranch or blue cheese dressing for dipping. The cool, creamy dressings perfectly balance the spicy Buffalo filling.

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My aunt from Buffalo taught me the secret to authentic Buffalo flavor is adding a tiny pat of butter to the hot sauce mixture. This creates that signature velvety texture that coats the chicken perfectly, just like they serve at the original Anchor Bar in Buffalo.

Make Ahead Magic

These pizza pockets are perfect for meal prep. You can assemble them up to 24 hours in advance and keep them covered in the refrigerator. Just add an extra minute or two to the baking time if cooking from cold. For longer storage, freeze the unbaked pockets on a baking sheet until solid, then transfer to freezer bags. Bake straight from frozen at 375°F for about 20-22 minutes.

Perfect Pairings

Balance the spiciness of these Buffalo chicken pockets with cooling sides. A crisp celery and carrot stick platter continues the Buffalo wing tradition. For a more substantial spread, add a tangy coleslaw or a simple green salad with cucumber and ranch dressing. If serving for dinner, roasted sweet potato wedges make an excellent complementary side dish.

Heat Level Customization

One of the beauties of this recipe is its adaptability to different spice preferences. For milder pockets that everyone can enjoy, mix equal parts Buffalo sauce and ranch dressing for the chicken coating. For heat seekers, add a few dashes of cayenne pepper or a spoonful of minced jalapeños to the chicken mixture. You can also make a variety of heat levels in the same batch by marking the spicier ones with a tiny score mark on top before baking.

Frequently Asked Questions

→ Can I use store-bought dough for these pizza pockets?

Yes, store-bought pizza dough works perfectly for this recipe. It's a convenient option that saves time and ensures consistent results.

→ Can I substitute Buffalo sauce with another sauce?

Absolutely, you can use barbecue sauce, sriracha, or even marinara if you prefer a different flavor profile.

→ What’s the best way to seal the pizza pockets?

Use a fork to press along the edges of the dough after folding. This helps ensure the filling stays inside while baking.

→ How do I store leftover pizza pockets?

Store them in an airtight container in the fridge for up to 3 days, or freeze them wrapped in plastic and foil for up to 3 months.

→ How do I reheat these pizza pockets?

Reheat in the oven at 350°F (175°C) for 8-10 minutes for a crispy texture, or microwave for a faster, softer option.

→ Can I prepare these pockets in advance?

Yes, you can assemble and refrigerate them ahead of time, then bake when ready to serve for fresh, warm pockets.