Buffalo Chicken Pizza Pockets: The Ultimate Guide to Making Them

Buffalo Chicken Pizza Pockets: Prepare to meet your new favorite weeknight dinner (or game day snack!). Imagine biting into a warm, golden pocket, the flaky crust giving way to a creamy, spicy, and utterly irresistible filling of tender chicken, tangy buffalo sauce, and melted cheese. Are you drooling yet? I know I am just thinking about them!

While pizza pockets themselves are a relatively modern convenience food, the inspiration behind these particular pockets – buffalo chicken – has a rich and flavorful history. Born in Buffalo, New York, at the Anchor Bar in 1964, buffalo wings were a happy accident, a late-night snack whipped up by Teressa Bellissimo for her son and his friends. The spicy, vinegary sauce quickly became a sensation, and its popularity spread like wildfire. Now, we’re taking that iconic flavor combination and stuffing it into a portable, pizza-like package!

People adore Buffalo Chicken Pizza Pockets for so many reasons. They’re incredibly easy to make, perfect for busy weeknights when you need a quick and satisfying meal. The combination of the spicy buffalo sauce, the creamy cheese, and the savory chicken is simply divine. Plus, the handheld format makes them fun to eat and perfect for parties or on-the-go snacking. Whether you’re a buffalo chicken aficionado or simply looking for a delicious and convenient meal, these Buffalo Chicken Pizza Pockets are guaranteed to be a hit!

Ingredients:

• For the Dough:
• 3 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 ¼ cups warm water (105-115°F)
• 2 tablespoons olive oil, plus more for greasing
• For the Buffalo Chicken Filling:
• 1 ½ pounds boneless, skinless chicken breasts, cooked and shredded
• ½ cup buffalo wing sauce (adjust to your spice preference)
• ¼ cup ranch dressing
• ¼ cup blue cheese dressing
• 4 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 2 tablespoons chopped green onions (optional)
• For Assembly and Baking:
• 1 egg, beaten (for egg wash)
• Sesame seeds or everything bagel seasoning (optional, for topping)
• Blue cheese crumbles (optional, for topping after baking)

Preparing the Dough:

1. Activate the Yeast: In a large bowl, dissolve the sugar and yeast in warm water. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use. If it doesn’t foam, your yeast might be old, and you’ll need to start with fresh yeast.
2. Combine Dry Ingredients: In a separate large bowl, whisk together the flour and salt.
3. Combine Wet and Dry Ingredients: Pour the yeast mixture and olive oil into the bowl with the flour mixture. Use a wooden spoon or your hands to mix until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water at a time.
5. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for a light and airy pizza pocket.

Preparing the Buffalo Chicken Filling:

1. Shred the Chicken: If you haven’t already, cook your chicken breasts. You can bake them, poach them, or even use rotisserie chicken for convenience. Once cooked, shred the chicken using two forks or a stand mixer with the paddle attachment.
2. Combine Filling Ingredients: In a large bowl, combine the shredded chicken, buffalo wing sauce, ranch dressing, blue cheese dressing, and softened cream cheese. Mix well until everything is evenly distributed.
3. Add Cheese and Green Onions: Stir in the cheddar cheese, mozzarella cheese, and green onions (if using). Mix until the cheeses are well incorporated. Taste and adjust the buffalo wing sauce to your liking. If you want it spicier, add more sauce. If you want it milder, add a little more ranch or blue cheese dressing.
4. Chill the Filling (Optional): While not strictly necessary, chilling the filling for about 30 minutes can make it easier to work with when assembling the pizza pockets. It prevents the filling from being too runny and helps the pockets hold their shape better.

Assembling the Pizza Pockets:

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent the pizza pockets from sticking and make cleanup easier.
2. Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air.
3. Divide the Dough: Turn the dough out onto a lightly floured surface. Divide the dough into 8-10 equal pieces. The size of the pieces will determine the size of your pizza pockets.
4. Roll Out the Dough: Roll out each piece of dough into a circle, about 6-8 inches in diameter. You want the dough to be thin enough to fold easily but not so thin that it tears.
5. Fill the Pizza Pockets: Place about ½ – ¾ cup of the buffalo chicken filling in the center of each dough circle. Don’t overfill them, or they will be difficult to seal.
6. Seal the Pizza Pockets: Fold the dough over the filling to form a half-moon shape. Pinch the edges together tightly to seal. You can also use a fork to crimp the edges for a decorative touch and to ensure a good seal.
7. Prepare the Egg Wash: In a small bowl, whisk the egg with a tablespoon of water to create an egg wash.
8. Brush with Egg Wash: Brush the top of each pizza pocket with the egg wash. This will give them a golden-brown color and a nice sheen.
9. Add Toppings (Optional): Sprinkle the pizza pockets with sesame seeds or everything bagel seasoning, if desired.
10. Arrange on Baking Sheet: Place the assembled pizza pockets on the prepared baking sheet, leaving some space between them.

Baking the Pizza Pockets:

1. Bake: Bake in the preheated oven for 15-20 minutes, or until the pizza pockets are golden brown and the filling is heated through. Keep an eye on them, as baking times may vary depending on your oven.
2. Cool Slightly: Remove the pizza pockets from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from getting soggy on the bottom.
3. Serve: Serve the buffalo chicken pizza pockets warm. You can garnish them with blue cheese crumbles, chopped green onions, or a drizzle of ranch or blue cheese dressing. They are delicious on their own or with a side of celery sticks and carrot sticks.

Tips and Variations:

• Spice Level: Adjust the amount of buffalo wing sauce to control the spice level. For a milder flavor, use less sauce or add more ranch or blue cheese dressing. For a spicier flavor, use a hotter buffalo wing sauce or add a pinch of cayenne pepper to the filling.
• Cheese Variations: Feel free to experiment with different types of cheese. Pepper jack cheese would add a nice kick, while provolone cheese would provide a milder flavor.
• Vegetarian Option: Substitute the chicken with cooked and crumbled vegetarian chicken substitute or sautéed mushrooms for a vegetarian version.
• Make Ahead: You can prepare the dough and filling ahead of time. Store the dough in the refrigerator for up to 24 hours. Store the filling in the refrigerator for up to 2 days. Bring both to room temperature before assembling the pizza pockets.
• Freezing: These pizza pockets freeze well. Assemble them, but don’t bake them. Place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.
• Air Fryer Option: You can also cook these in an air fryer! Preheat your air fryer to 375°F (190°C). Place the assembled pizza pockets in the air fryer basket, making sure not to overcrowd them. Cook for 8-10 minutes, or until golden brown and heated through.
• Dipping Sauces: Serve with extra ranch dressing, blue cheese dressing, or even a spicy sriracha mayo for dipping.

Enjoy your homemade Buffalo Chicken Pizza Pockets! They’re perfect for game day, parties, or a fun weeknight meal.

Conclusion:

And there you have it! These Buffalo Chicken Pizza Pockets are truly a must-try recipe, and I’m confident they’ll become a new favorite in your household. Why? Because they perfectly capture the irresistible flavors of buffalo chicken wings and pizza in a convenient, hand-held package. The spicy, tangy chicken filling, combined with the melted mozzarella and the crispy, golden-brown crust, creates a symphony of textures and tastes that will leave you craving more. Forget ordering takeout; these pockets are faster, fresher, and infinitely more satisfying.

This recipe is a winner for so many reasons. It’s incredibly versatile, perfect for a quick lunch, a fun dinner, or even a crowd-pleasing appetizer at your next party. Plus, it’s a fantastic way to use up leftover cooked chicken, making it both delicious and economical. But beyond the practicality, it’s simply the sheer deliciousness that makes these pockets so special. The buffalo sauce adds a kick that’s not overpowering, but just enough to keep you coming back for another bite.

Looking for serving suggestions? I love to serve these Buffalo Chicken Pizza Pockets with a side of creamy ranch or blue cheese dressing for dipping. A crisp celery and carrot stick salad also provides a refreshing contrast to the richness of the pockets. For a more substantial meal, pair them with a simple green salad or a bowl of tomato soup.

But the fun doesn’t stop there! Feel free to get creative and experiment with variations. If you prefer a milder flavor, use a less spicy buffalo sauce or mix it with a little bit of honey. For a cheesier experience, add some cheddar or provolone cheese to the filling. You could even try adding some crumbled blue cheese for an extra layer of tanginess. Vegetarian? Substitute the chicken with seasoned and crumbled tofu or black beans for a delicious and equally satisfying alternative. Another great variation is to add some finely chopped bell peppers or onions to the chicken mixture for added flavor and texture. Don’t be afraid to experiment with different herbs and spices too! A sprinkle of garlic powder, onion powder, or even a pinch of smoked paprika can elevate the flavor profile even further.

The possibilities are endless!

I truly believe that anyone can make these Buffalo Chicken Pizza Pockets, regardless of their cooking experience. The recipe is straightforward, the ingredients are readily available, and the results are guaranteed to impress. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure.

I’m so excited for you to try this recipe and experience the deliciousness for yourself. Once you do, I would absolutely love to hear about your experience! Did you make any variations? What did you serve them with? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable and helps me continue to create recipes that you’ll love. Don’t forget to rate the recipe too!

So go ahead, give these Buffalo Chicken Pizza Pockets a try. I promise you won’t be disappointed. Happy cooking!

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