Buffalo Chicken Pockets Recipes

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.

BUFFALO CHICKEN PIZZA POCKETS

Steps:

• Preheat the oven to 425 degrees F.
• Heat a cast-iron skillet over medium-high heat. Add the oil and chicken, and sprinkle with 1 teaspoon each salt and pepper. Cook for 4 minutes, until fully cooked.
• Scrape the chicken into a mixing bowl along with the Parmesan, Buffalo sauce and scallions. Mix and then cool for 10 minutes.
• Roll out pizza dough and cut into four 4-inch squares. Place a slice of mozzarella in the center of each square and top with the filling. Brush the edges of the dough with egg wash and fold over the sides to seal.
• Place the pockets on a cookie sheet and bake for 10 to 12 minutes.

BUFFALO CHICKEN POCKETS RECIPE

Steps:

• Preheat the oven to 350°.
• Combine the chicken, buffalo sauce and bleu cheese in a medium bowl and toss to coat.
• Open the can of biscuits and lay them flat on a baking sheet. Press the biscuits out so that they nearly double in size. Divide the chicken evenly amongst the biscuits.
• Fold the biscuits in half and use a fork to seal the halves together. Bake for 10-15 minutes, until the biscuits are golden brown.
• Serve the buffalo chicken pockets with a side of Litehouse® Chunky Blue Cheese dressing, carrots and celery.