Cheesy Buffalo Chicken Pockets - Turned out great! Very moist.. Today I am sharing this Cheesy Buffalo Chicken Pockets! A quick and easy dinner that is ready in under 40 minutes!
You can cook Cheesy Buffalo Chicken Pockets with 11 Ingredients and 7 steps. See the following guide!
Ingredients for Cheesy Buffalo Chicken Pockets:
- 2 cup shredded or small diced chicken. I used left over roasted chicken.
- 1/4 cup Frank's Buffalo Hot Wing Sauce.
- 8 oz Cream Cheese, softened.
- 1 envelope Hidden Valley Ranch mix.
- 1 your favorite cheese.
- 1 can Grand biscuits (crescents or even puff pastry).
- dash ground black pepper.
- 1/2 onion, chopped (I had white on hand but wish I had green onions).
- dash sea salt.
- 1 Egg, beaten for wash.
- 1 cayenne pepper.
Step by step how to cook Cheesy Buffalo Chicken Pockets:
- Preheat oven to 350°F..
- Combine softened cream cheese, Frank's sauce and ranch mix until smooth..
- Add cream cheese mixture to chicken, chopped onions, salt and pepper. Blend well..
- Flatten down the biscuits until double their size on a very slightly greased cookie sheet. Place a pinch of your favorite cheese in the center of the dough followed by a good spoonful of the chicken mixture..
- Fold the dough over, meeting the ends and pinch the ends together sealing the seam..
- Brush each doughy filled goodness with the egg wash, sprinkle slightly with cayenne pepper and pop those babies in the oven for 15-18 minutes OR until golden brown on top..
- Serve with your favorite dipping sauce. ENJOY!!!!!!!!.