Buffalo Chicken Pockets

Recipe

Main Dish
Buffalo Chicken Pockets

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User Rating

3.25 out of 5 stars
Rate it:
4 ratings

Recipe Data

4
Servings
20min
Prep
40min
Total

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    Description

    The only thing better than buffalo chicken dip are these pizza pockets. Trust us on this one.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    2 oz. Hy-Vee cream cheese, softened
    3 tbsp. Hy-Vee buffalo wing sauce, plus additional for serving
    1 ½ c. Hy-Vee rotisserie chicken
    1 (13.8-oz.) Hy-Vee refrigerated pizza crust
    Hy-Vee all-purpose flour, for dusting
    ¼ c. celery, sliced
    ¼ c. Hy-Vee shredded Monterey Jack cheese
    2 tbsp. plus 2 tsp. Hy-Vee crumbled blue cheese
    1 Hy-Vee large egg
    Sriracha sauce, for serving

    Things To Grab

    • Medium bowl
    • Rolling pin
    • Ruler
    • Parchment paper
    • Baking sheet
    • Silicone pastry brush

    Directions

    1. Preheat oven to 375 degrees. Combine cream cheese and buffalo sauce in a medium bowl. Stir in shredded chicken. Cut refrigerated pizza crust into 4 sections. Roll each section to 5-inch square on a lightly floured surface. Spoon 1/4 cup chicken mixture onto half of each square, 1/4-inch from edges; top each with 1 tablespoon sliced celery, 1 tablespoon Monterey Jack cheese and 2 teaspoons crumbled blue cheese. Fold dough over filling and seal edges. Place pockets on a parchment-lined baking sheet. Lightly brush tops with beaten egg and slit with a knife. Bake for 20 minutes or until golden brown. Drizzle with Sriracha sauce, if desired. Let stand 5 minutes. Serve with wing sauce, if desired.

    Nutrition facts

    Servings

    450 Calories per serving

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 75mg
    • Sodium: 1230mg
    • Total Carbohydrates: 49g
    • Protein: 20g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 8%
    0%
    Vitamin D 0%
    0%
    Potassium 6%