Highlight
Buffalo chicken pizza pockets are my favorite trick for casual get-togethers and game night munchies. You get big, bold taste tucked inside soft, buttery dough. They’re kind of like a mash-up of wings and pizza, but wrapped up for grab-and-go bites. My family can't get enough of the spicy filling and melty cheese—these always disappear from the table super fast!
The first time I threw these together was at a movie night with my kids. We cracked up at how cheesy they were. Now they’re our go-to for fun nights at home.
Easy Ingredients
- Egg: Brush the tops with a lightly beaten egg for the perfect golden look Use nice fresh eggs for best results
- Blue cheese crumbles: Toss these in for some tangy flavor and to mellow out the heat Go sharp or creamy—your call
- Rotisserie chicken (shredded): A smart way to use leftovers or cooked chicken Keep it juicy so the inside stays soft
- Mozzarella (shredded): The star for gooey, stretchy cheese pulls Go for low-moisture type for the dreamiest melt
- Pizza dough: Homemade for that chewy crust or store-bought if you want speedy prep Let it chill a bit before rolling out
- Buffalo sauce: For that signature spicy zing Tweak the heat to your liking by mixing in different kinds
- Ranch or blue cheese dip: Serve these on the side for cooling things off Pick a herby ranch or a bold blue cheese version
Simple Steps to Make
- Serve 'Em Up:
- Give those pockets a minute to cool so you won't scorch your tongue Set them out with some ranch or blue cheese for dunking—still piping hot and oozy inside!
- Final Bake:
- Mix your egg with a bit of water and brush over each pocket Pop your tray in the oven twelve to fifteen minutes ’til the tops look deep gold and cheese bubbles through
- Put Together:
- Dust flour on your counter Roll out the dough into a rectangle—about a quarter inch thick Slice into six even squares Spoon that Buffalo chicken in the middle Sprinkle on mozzarella and blue cheese if you want Fold into triangles so filling’s tucked inside Use a fork to seal the sides tight so cheese stays put
- Mix the Chicken:
- Put your shredded chicken in a bowl and cover with Buffalo sauce Stir like crazy so every piece gets saucy Let it chill for five minutes to soak in even more flavor
- Start the Oven:
- Flip your oven on to 400°F Give it ten minutes to really heat up Line your baking sheet with parchment—sticky messes are the worst and this makes clean up easy
Highlight
Every time I whip these up I pile on loads of blue cheese and invite my best friend over If you get the cheesiest pull you win bragging rights for the whole night It’s our tradition!
How To Store
Let the pockets cool off before you pack them up. Store in a container with a lid in the fridge if you’ll eat them this week. For long-term, wrap each in plastic and foil, then freeze them—they’ll stay good for three months. Heat frozen ones in a slightly cooler oven than usual so they warm evenly and don’t get too dry. They taste nearly as awesome as fresh!
Swap Ideas
No chicken? Use up turkey or grab your favorite plant-based substitute. Can’t stand blue cheese? Sub in Monterey Jack or more mozzarella for something milder. Not a Buffalo fan? Mix up the sauces—try garlic parm or barbecue for a twist. Gluten-free? Grab gluten-free dough at the grocery store.
Fun Ways to Serve
Stack these pockets on a big tray next to carrots and celery for serious game day vibes. Have bowls of both ranch and blue cheese out for dipping. If you’re serving for dinner, plate two or three with a garden salad and your favorite vinaigrette to keep things fresh and light.
Story Behind It
This Buffalo chicken combo started in Buffalo, New York and pairs spicy sauce and cheesy goodness for real comfort food. Wrapping it in pizza dough makes it super portable—just right for any American party or potluck from sports weekends to holidays.
Recipe FAQs
- → How about using rotisserie chicken?
Definitely! Shred some rotisserie chicken and stir in the Buffalo sauce. It makes prep super fast.
- → Best cheese for these pockets?
Mozzarella gets nice and stretchy and creamy. Blue cheese brings zing but skip it if you want a softer flavor.
- → Any tips to keep the dough from sticking?
Dust your counter with a bit of flour before you roll out the dough. That way, it won't stick or tear while you're working.
- → What's a good dipping sauce?
Both ranch and blue cheese dressings work great. They'll balance out that spicy chicken and cheesy middle.
- → What’s the best way to store leftovers?
Drop any leftovers in a sealed container in your fridge (good for three days) or freeze them for up to three months.
- → How do I make them crispy again when reheating?
Pop them in the oven at 350°F (175°C) for about 8 to 10 minutes so they’re hot and crunchy again.