Buffalo Chicken Pizza Pockets
Enjoy homemade pizza pockets with a crisp, golden crust and a creamy, spicy buffalo chicken filling. This easy recipe beats the frozen kind every time and is perfect for a weeknight dinner, appetizer, or game day snack.
Equipment
- Large Mixing Bowl
- Baking Sheet
- Parchment Paper
- Fork
- Sharp knife
Ingredients
For the dough:
- 2¼ teaspoons active dry yeast
- 1 teaspoon sugar
- ¾ cup warm water
- 2 cups all-purpose flour
- ¾ teaspoon salt
- 3 tablespoons olive oil
- 1 large egg (for egg wash)
For the filling:
- 3 ounces cream cheese softened
- 2 cups chopped chicken (rotisserie chicken works well)
- ¼ cup wing sauce
- ¼ cup ranch dressing
- 1 cup shredded mozzarella cheese
Instructions
Make the Dough
- In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Let it stand for 10 minutes until the mixture is foamy.
- Add the flour, salt, and olive oil to the bowl. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 6 minutes until the dough is soft, smooth, and elastic.
- Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1.5 hours, or until it has doubled in size.
Mix the Buffalo Chicken Filling
- While the dough is rising, place the cream cheese in a medium bowl and microwave for 10-15 seconds to soften it.
- Stir in the chopped chicken, wing sauce, ranch dressing, and shredded mozzarella cheese until everything is evenly combined.
Shape and Fill the Pockets
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Gently punch down the risen dough to release the air. Transfer it to a clean counter and cut it into 6 equal wedges.
- On a lightly floured surface, roll one wedge into a circle. Spoon about ⅓ cup of the buffalo chicken filling into the center, leaving a clean border around the edge.
- Fold the dough over to create a half-moon shape. Press the edges firmly to seal, then crimp them with a fork.
- Place the finished pocket on the prepared baking sheet. Repeat with the remaining dough and filling.
Bake and Finish
- In a small bowl, beat the egg with 1 teaspoon of water to make an egg wash. Brush the egg wash over the tops of the pockets.
- Using a sharp knife, cut three small slits in the top of each pocket to allow steam to escape.
- Bake for 35-40 minutes, until the tops are deep golden brown and the crust is crisp.
- Let the pockets cool on the baking sheet for at least 5 minutes before serving. Serve with extra ranch or blue cheese dressing for dipping, if desired.
Notes
Pro Tip: If your dough keeps snapping back while rolling, cover it with a towel and let it rest for 5-10 minutes. This relaxes the gluten and makes it much easier to shape.
Seal Securely: Don't overfill the pockets (about ⅓ cup of filling is ideal) and crimp the edges firmly with a fork to prevent the filling from leaking during baking.
Flavor Finish: For an extra layer of flavor, brush the hot, baked pockets with melted butter mixed with a pinch of garlic powder and dry ranch seasoning as soon as they come out of the oven.
Air Fryer Method: Preheat air fryer to 375°F (190°C). Cook 2-3 pockets at a time in a single layer for 10-12 minutes, flipping halfway through, until golden and crisp.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer for 5-8 minutes to restore crispness.
Freezing: Assemble the pockets but do not bake them. Place on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. Bake from frozen, adding 10-15 minutes to the total bake time.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.