Buffalo Chicken Pizza Pockets (Print Version)
# Ingredients:
01 -
1 lb pizza dough
02 -
1 cup cooked shredded chicken
03 -
½ cup Buffalo sauce
04 -
1 cup shredded mozzarella cheese
05 -
½ cup crumbled blue cheese
06 -
1 egg, beaten
→ For dipping
07 -
Ranch or blue cheese dressing
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
02 -
In a mixing bowl, combine the shredded chicken with Buffalo sauce. Stir well until the chicken is evenly coated in the sauce.
03 -
Roll out the pizza dough on a floured surface to prevent sticking. Cut the dough into 6 equal squares. Place a generous scoop of the Buffalo chicken mixture in the center of each square. Top with shredded mozzarella cheese and, if desired, crumbled blue cheese. Fold each square into a triangle and seal edges with a fork.
04 -
Brush the tops of the dough pockets with beaten egg to create a shiny, golden finish. Place the pockets on the prepared baking sheet and bake for 12-15 minutes until golden brown and the cheese is bubbly.
05 -
Serve warm with ranch or blue cheese dressing and enjoy with friends and family.
# Notes:
01 -
Let homemade dough rest for about 15 minutes before rolling it out for easier shaping.
02 -
Store pizza pockets in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
03 -
For reheating, bake at 350°F (175°C) for 8-10 minutes. Microwaving works but may affect the texture.