Buffalo Chicken Pockets (Print)
Pizza dough wraps around tangy Buffalo chicken and loads of gooey cheese. Great for sharing or quick bites anytime.
# Ingredients:
→ Dough and Base
01 -
450 g ready-made pizza dough
→ Filling
02 -
60 g blue cheese, crumbled
03 -
110 g mozzarella, shredded
04 -
240 ml shredded cooked chicken
05 -
120 ml Buffalo hot sauce
→ Finishing
06 -
1 egg, whisked
→ Dipping Sauce
07 -
Serve with ranch or blue cheese dip
# Steps:
01 -
Put a sheet of parchment paper onto your baking tray after cranking the oven up to 200°C. Keeps everything from sticking.
02 -
Mix the cooked chicken with Buffalo hot sauce in a bowl until every bite is saucy.
03 -
Sprinkle flour on your worktop, roll out the dough, then cut it into 6 squares—try to keep them as even as you can.
04 -
Dollop the chicken mixture into the center of each square. Sprinkle mozzarella over the top and blue cheese if you want. Fold to form triangles, then pinch or press the edges shut with a fork.
05 -
Top each pocket with the whisked egg using a brush. Pop them on your tray and bake for about 12–15 minutes, until they’re toasty and you see gooey cheese inside.
06 -
Dig in while warm, and dunk them in ranch or blue cheese if you like.
# Notes:
01 -
If you’re making dough yourself, let it sit for 15 minutes before you roll it so it’s easier to work with.
02 -
You can keep cooled pockets in a closed container in the fridge for three days, or stash them in the freezer for up to three months.
03 -
To warm them up, pop them in the oven at 175°C for 8–10 minutes for the best crunch. Skip the microwave if you don't want them soggy.