Buffalo Chicken Pizza Pockets Recipes

BUFFALO CHICKEN PIZZA

Steps:

• Set a pizza stone on an oven rack and preheat the oven to 425 degrees F. Roll out and stretch the dough on parchment paper or a pizza peel to a 12-inch circle; set aside.
• Melt the butter in a medium saucepan over medium-low heat and whisk in the hot sauce. Pour half the mixture into a medium bowl, add the chicken and stir to coat fully. Pour any excess sauce back into the saucepan.
• Ladle a few tablespoons of the remaining hot sauce mixture on the dough and spread in a thin even layer. Scatter with the chicken and mozzarella. Sprinkle the blue cheese on top.
• Transfer the pizza to the preheated pizza stone and cook until crisp, 12 to 15 minutes. Garnish with the scallions, and drizzle the remaining sauce over the top.

BUFFALO CHICKEN POCKETS

Steps:

• Preheat oven to 375°. In a large skillet, cook chicken over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Remove from heat; stir in wing sauce., On a lightly floured surface, roll each biscuit into a 6-in. circle and top each with 1/4 cup chicken mixture and 2 tablespoons cheese. Fold dough over filling; pinch edge to seal., Transfer to an ungreased baking sheet. Bake until golden brown, 12-14 minutes. If desired, serve with blue cheese dressing. Freeze option: Freeze cooled pockets in a freezer container. To use, reheat pockets on an ungreased baking sheet in a preheated 375° oven until heated through.

WINGLESS BUFFALO CHICKEN PIZZA

Steps:

• Preheat oven to 425 degrees F. Preheat grill pan to high.
• Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.
• Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.
• In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.
• Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.

BUFFALO CHICKEN PIZZA

Steps:

• Set up grill for direct cooking over medium heat, and oil grill grate when ready to start cooking.
• Place chicken strips in large bowl with 1 cup buffalo wing sauce and toss to coat chicken.
• Grill the chicken strips about 3 to 4 minutes per side
• While chicken is grilling carefully remove pizza dough from can. Unroll dough onto a flat surface. Spray both sides of the dough with nonstick cooking spray. Place the dough on the grill and let cook for 2 to 3 minutes per side. Carefully watch the crust, it can burn quickly.
• Spread the blue cheese dressing over pizza leaving a 1-inch border. Next, top with mozzarella cheese, red onion, celery, and chicken strips, and drizzle with 2 tablespoons of buffalo wing sauce.
• Cover with grill lid and cook 8 to 10 minutes until cheese is melted and bubbly. Serve hot.
• Indoors: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray and set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with clean hands to form 13 by 9-inch rectangle. Place baking sheet in preheated oven. Bake for 7 minutes or until crust just begins to brown. Remove crust from oven and top as directed. Return to oven for 8 to 10 minutes or until golden brown and cheese is melted.

PIZZA POCKETS

Steps:

• For the dough: Sprinkle the yeast over 3 cups warm (not lukewarm) water. Let stand for a few minutes.
• In a mixer, combine the flour and salt. With the mixer running on low speed (with a paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together. (The dough will be sticky.) Form the dough into a ball.
• Coat a separate mixing bowl with a light drizzle of olive oil and toss the dough in the olive oil to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 hour to rise. Then put it in the fridge to chill for 2 hours or longer. (The dough is much easier to work with when very cold.)
• For the mushroom version: Add the olive oil to a pan with the heat on medium and saute the garlic and onions for about a minute. Add the mushrooms and thyme and saute for 3 minutes. Add the white wine and reduce for a couple of minutes until most of the liquid is gone. Season with salt and pepper. Let cool to room temperature.
• For the meat version: Crumble the Italian sausage into a skillet with some olive oil and brown until cooked through, 5 minutes. Let cool.
• When you are ready to make the pizza pockets, take half the dough and roll it out into a large rectangle. Cut into 18 rectangles with a rectangular cutter. Put 9 of the rectangles onto a baking sheet and top them with the fillings for the meat version: some marinara sauce, mozzarella, sausage, pepperoni and Canadian bacon. Lay the other 9 rectangles on top and crimp the edges with a fork. Brush with the beaten egg. Put into the freezer to flash-freeze for 30 minutes.
• Repeat with the other half of the dough and the fillings for the mushroom version: some mozzarella, goat cheese and the sauteed mushrooms.
• When the pockets have been flash-frozen, transfer to ziptop bags and store in the freezer.
• When ready to cook, place on a baking sheet and bake at 450 degrees F for 10 to 12 minutes.