Spicy Buffalo Chicken Pockets
Make these easy, handheld pockets filled with spicy buffalo chicken using pre-made dough for a quick meal or appetizer.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 8 pockets
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (8 ounce) can refrigerated crescent roll dough
- 2 cups cooked, shredded chicken
- 1/2 cup buffalo wing sauce (use a high-heat variety)
- 1/4 cup cream cheese, softened
- 1/4 cup shredded Pepper Jack cheese
- 1 tablespoon hot sauce (e.g., cayenne-based)
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a medium bowl, combine the shredded chicken, buffalo wing sauce, softened cream cheese, Pepper Jack cheese, and extra hot sauce. Mix until the chicken is fully coated and the mixture is uniform.
- Unroll the crescent roll dough onto a clean surface. Separate the dough into 8 triangles.
- Spoon about 2 tablespoons of the spicy chicken mixture onto the wider end of each dough triangle. Do not overfill.
- Fold the dough over the filling to form a triangle or pocket shape. Press the edges firmly together to seal. You can crimp the edges with a fork for extra security.
- Place the sealed pockets onto the prepared baking sheet.
- Brush the tops of the pockets lightly with the beaten egg wash.
- Bake for 12 to 15 minutes, or until the dough is golden brown and puffed.
- Remove from the oven and let cool slightly before serving.
Notes
- For extra crispiness, you can brush the pockets with melted butter before baking.
- Serve these pockets with ranch or blue cheese dressing for dipping.
- If you prefer a fried version, seal the pockets and fry them in oil heated to 350 degrees Fahrenheit for 3-4 minutes per side until golden brown.
Nutrition
- Serving Size: 1 pocket
- Calories: 320
- Sugar: 2
- Sodium: 650
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 19
- Cholesterol: 55
