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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
The only thing better than buffalo chicken dip are these pizza pockets. Trust us on this one.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
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%