Description
These Ooey-Gooey Buffalo Chicken Pizza Pockets are a delicious and convenient appetizer or snack featuring shredded buffalo chicken and creamy cheeses wrapped in crispy pizza dough. Perfectly spicy and cheesy, they’re baked to golden perfection and served with ranch or blue cheese dressing for dipping.
Ingredients
Scale
Buffalo Chicken Filling
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1/2 cup buffalo sauce (store-bought or homemade)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup ranch dressing or blue cheese dressing
- 1 teaspoon garlic powder (optional, for extra flavor)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for added heat)
Dough and Topping
- 1 can refrigerated pizza dough (or homemade dough if preferred)
- 1/2 cup shredded mozzarella cheese (for topping)
- 1 tablespoon olive oil (for brushing dough)
For Serving
- Ranch or blue cheese dressing (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Make Buffalo Chicken Mixture: In a medium bowl, combine the shredded chicken and buffalo sauce. Add the softened cream cheese, ranch or blue cheese dressing, and 1/2 cup of shredded mozzarella cheese. Mix thoroughly until the filling is uniform and creamy. Optionally, stir in garlic powder, black pepper, and red pepper flakes for extra flavor and heat.
- Prepare Dough: On a lightly floured surface, roll out the pizza dough into a rectangle or circle approximately 1/4 inch thick. This will make it easier to cut and fill.
- Cut Dough: Cut the rolled dough into evenly sized squares or circles depending on your preference for shape and size of the pockets.
- Fill Pockets: Place a generous spoonful of the buffalo chicken mixture in the center of each dough piece. Then sprinkle the remaining shredded mozzarella cheese over the filling to add gooey cheesiness.
- Seal Pockets: Fold the dough over the filling to create pockets. Carefully press and pinch the edges together to seal completely, ensuring the filling will not leak during baking. Optionally, brush the tops with olive oil for a beautiful golden crust.
- Bake: Arrange the pockets on the prepared baking sheet spaced slightly apart. Bake in the preheated oven for 15-20 minutes until the dough turns golden brown and crispy.
- Cool and Serve: Remove the pockets from the oven and allow them to cool for a few minutes. Serve warm with ranch or blue cheese dressing for dipping and enjoy the ooey-gooey, spicy flavors.
Notes
- Use rotisserie chicken for a quick and flavorful shredded chicken base.
- Adjust the amount of buffalo sauce to control the spice level.
- Ensure to seal the dough edges fully to prevent leaking during baking.
- Optional spices like garlic powder and red pepper flakes can be omitted or adjusted based on taste preferences.
- Serve immediately for best texture; leftover pockets can be reheated in the oven to restore crispiness.
