Pizza pockets seemed like a good way to use everything up without making a full pizza or dirtying too many dishes. I also liked the idea of something portable that I could eat on the couch without needing a plate.

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What Happened While Cooking

The dough was harder to work with than I thought it would be. It kept shrinking back every time I tried to roll it out, so I had to let it rest for a few minutes before it would hold its shape. When I filled the first pocket, I put too much chicken and sauce in, and it leaked out the sides when I tried to seal it. I had to scrape some of the filling out and start over. The edges didn’t want to stick together at first, so I pressed them with a fork, which worked better than just pinching them. When I brushed the tops with melted butter, I dripped some on the baking sheet, and it burned during baking, filling the kitchen with a slightly smoky smell. The pockets puffed up more than I expected in the oven, which made them look lopsided and uneven, but they tasted fine.

Ingredient Notes

I used refrigerated pizza dough from a tube because it was easy and I didn’t want to make dough from scratch. The kind that comes in a can, not the pre-rolled sheets. For the chicken, I used plain cooked chicken breast that I’d baked earlier in the week. Rotisserie chicken would work just as well, or even canned chicken if that’s what you have. The buffalo sauce was Frank’s RedHot Buffalo Wings Sauce—not just hot sauce, but the kind that’s already mixed with butter and seasoning. If you only have regular hot sauce, you’d need to mix it with melted butter to get the same effect. I used shredded mozzarella cheese because it melts well and doesn’t overpower the buffalo flavor. Cheddar would’ve been too sharp. I thought about adding blue cheese crumbles inside, but I decided to save that for a dipping sauce instead.

Step-by-Step Cooking Experience

I preheated the oven to 400°F and lined a baking sheet with parchment paper. I opened the tube of pizza dough and unrolled it onto a clean counter. It was a little sticky, so I dusted the surface lightly with flour. I used a rolling pin to flatten it out into a rough rectangle, but it kept pulling back. I let it sit for about five minutes, then rolled it again, and it stayed flatter that time. I cut the dough into six equal squares using a pizza cutter.

I shredded the cooked chicken with my hands into small pieces and put it in a bowl. I poured in about a quarter cup of buffalo sauce and stirred it around until the chicken was coated. It looked wet and orange. I spooned about two tablespoons of the buffalo chicken onto the center of each dough square, then sprinkled a small handful of mozzarella on top. I folded each square in half diagonally to make a triangle and pressed the edges together with my fingers. They didn’t seal well, so I used a fork to crimp all the way around each pocket, which made them look like hand pies.

I melted a tablespoon of butter in the microwave and brushed it over the tops of the pockets with a pastry brush. Some of it dripped onto the pan, which I should’ve wiped up but didn’t. I slid the baking sheet into the oven and set a timer for fifteen minutes. After about twelve minutes, I checked them and they were already golden brown and puffed up. I gave them another two minutes just to make sure the dough was cooked through, then pulled them out. A little bit of cheese had leaked out of one pocket and burned on the parchment paper, but the rest looked fine.

Mistakes & Fixes

I overfilled the first one and had to start over, which wasted some dough. The trick is to use less filling than you think you need—about two tablespoons of chicken mixture and a small handful of cheese is enough. Any more and it’ll leak out when you seal it or burst open in the oven. I also didn’t let the dough rest long enough at first, which made it hard to work with. If it keeps shrinking back, just cover it with a towel and let it sit for five or ten minutes. The butter I brushed on top dripped onto the pan and burned, so next time I’d either use less or be more careful about wiping up any excess. If the edges don’t seal, the fork trick really does help—just press firmly and make sure the tines go all the way through both layers of dough.

Serving & Leftovers

I let the pockets cool on the baking sheet for about five minutes before moving them to a plate. They were too hot to eat right away, and the filling was molten inside, so I had to wait another few minutes. I served them with a small bowl of ranch dressing mixed with a little blue cheese for dipping. My roommate had two of them and said they were spicy but not unbearable. The crust was soft on the inside and slightly crispy on the outside where the butter had brushed on. I wrapped the leftover pockets individually in foil and kept them in the fridge. The next day I reheated one in the oven at 350°F for about ten minutes, and it crisped back up. Microwaving would’ve made it soggy.

I’d make these again for a casual dinner or when I need to use up leftover chicken, though I’d be more careful with how much filling I add.

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Buffalo Chicken Pizza Pockets

restaurant Cuisine: American signal_cellular_alt Level: Easy

Spicy buffalo chicken wrapped in pizza dough and baked to golden perfection. These handheld pockets are perfect for game day, parties, or a quick weeknight dinner. Creamy ranch balances the heat for the ultimate flavor combo.

restaurant

Servings

6

schedule

Prep Time

20 min

cooking

Cook Time

15 min

hourglass_bottom

Total Time

35 min

balance Scale Recipe:

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1x

shopping_basket Ingredients

• 1 lb cooked chicken breast, shredded or diced
• ½ cup buffalo sauce
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• ¼ cup ranch dressing
• 2 pre-made pizza dough (13.8 oz each)
• 2 tbsp melted butter
• 1 tsp garlic powder
• 1 tbsp chopped parsley (optional garnish)

list Instructions

1. Prep Oven and Dough: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Let pizza dough come to room temperature.
2. Make Filling: In a large bowl, combine shredded chicken, buffalo sauce, cream cheese, cheddar cheese, and ranch dressing. Mix until well combined.
3. Assemble Pockets: Roll out pizza dough on a lightly floured surface. Cut each dough into 4 equal rectangles. Place about ⅓ cup of chicken mixture in the center of each rectangle.
4. Seal Edges: Fold dough over filling to form a pocket. Use a fork to crimp edges firmly. Place on prepared baking sheet.
5. Add Topping: Mix melted butter and garlic powder. Brush over the top of each pocket. Cut 2-3 small slits in the top of each for steam to escape.
6. Bake: Bake for 15-18 minutes, or until golden brown and dough is cooked through.
7. Check Doneness: Pockets should be golden brown and sound hollow when tapped. Filling should be hot and bubbly.
8. Serve: Let cool 5 minutes before serving. Garnish with parsley and serve with extra ranch or blue cheese dressing for dipping.

monitor_heart Nutrition Information

Per Serving (1 pocket)

Calories

380

Protein

28g

Carbs

32g

Fat

18g

Fiber

2g

Sodium

920mg

lightbulb Success Tips & Variations

• check_circle Use rotisserie chicken: Save time by using a pre-cooked rotisserie chicken for quick shredding.
• check_circle Seal well: Make sure edges are completely sealed to prevent filling from leaking during baking.
• check_circle Adjust spice level: Use mild or hot buffalo sauce depending on your preference. Add blue cheese crumbles for extra flavor.
• check_circle Make ahead: Assemble pockets and freeze before baking. Bake from frozen, adding 5-7 minutes to cooking time.
• check_circle Dough alternatives: Use crescent roll dough, puff pastry, or homemade pizza dough for different textures.
• check_circle Vegetarian option: Substitute chicken with cauliflower florets or chickpeas for a meat-free version.

package Storage & Reheating

Storage: Cool completely and store in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen for up to 2 months.

Reheating: Reheat in a 350°F oven for 10-12 minutes until warm and crispy. For microwave, heat for 1-2 minutes but note the crust may soften.

Freezing: Freeze unbaked or baked pockets on a baking sheet, then transfer to freezer bags. Bake from frozen, adding 5-7 minutes to cooking time.

help Frequently Asked Questions

Can I use canned chicken?

Yes, canned chicken works in a pinch. Drain well and shred before using. For best flavor, use rotisserie or freshly cooked chicken.

How do I prevent the pockets from bursting?

Don’t overfill, seal edges tightly with a fork, and cut steam vents in the top. Allow space between pockets on the baking sheet.

Can I make these ahead for a party?

Absolutely! Assemble up to 24 hours ahead and refrigerate. Brush with butter and bake just before serving. They also freeze beautifully.

What dipping sauces go well with these?

Ranch, blue cheese, honey mustard, or extra buffalo sauce all pair perfectly. For something different, try chipotle mayo or garlic aioli.

Recipe by Home Tested Recipes

Rated 4.9/5 by 2,158 home cooks

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