For the Filling:
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2 cups cooked, shredded chicken (rotisserie works great)
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½ cup buffalo sauce (adjust for spice preference)
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1 cup shredded mozzarella cheese
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½ cup shredded cheddar cheese
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2 tbsp cream cheese (optional, for extra creaminess)
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1 tsp garlic powder
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Salt and pepper to taste
For the Dough:
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1 lb store-bought pizza dough (or homemade)
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Flour (for dusting)
Topping (optional):
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Melted butter
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Garlic powder and parsley
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Ranch or blue cheese dressing for dipping
Preparation:
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large bowl, mix shredded chicken with buffalo sauce, cream cheese, garlic powder, salt, and pepper. Stir in mozzarella and cheddar until combined.
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On a floured surface, roll out pizza dough and cut into equal rectangles or circles (about palm-size).
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Spoon filling onto half of each dough portion, leaving edges clean.
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Fold dough over filling and seal edges with a fork.
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Optional: Brush tops with melted butter mixed with garlic powder and parsley.
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Bake for 15–20 minutes or until golden brown and bubbling.
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Let cool slightly before serving with your favorite dipping sauce.
Serving and Storage Tips:
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Serve hot for the best gooey texture.
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Pair with carrot and celery sticks and ranch for the ultimate buffalo wing vibe.
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheat in the oven or air fryer to maintain crispness — avoid microwaving if possible.
Variants:
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Vegetarian: Use buffalo cauliflower instead of chicken.
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BBQ Twist: Swap buffalo sauce with BBQ for a smoky-sweet version.
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Spicy Supreme: Add chopped jalapeños or a dash of cayenne for extra heat.
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Mini Bites: Make bite-sized pockets for party appetizers.
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Cheese Lover’s Edition: Add blue cheese crumbles for that classic buffalo pairing.
FAQ:
Q: Can I use canned biscuit dough instead of pizza dough?
A: Yes! Biscuit dough works great for a fluffier texture.
Q: How spicy is buffalo sauce?
A: Medium to hot depending on the brand. You can mix it with a bit of melted butter or ranch to tone it down.
Q: Can I freeze these?
A: Definitely. Freeze after baking, and reheat in the oven or air fryer until hot and crisp.
Q: Can I make them ahead of time?
A: Yes, assemble and refrigerate unbaked pockets for up to 24 hours before baking.
Q: What dip works best?
A: Ranch and blue cheese are classics, but garlic aioli or a creamy sriracha sauce are tasty twists.
