Buffalo Chicken Pockets

Ingredients

• 2 cup shredded chicken (cooked and shredded)
• 0.5 cup buffalo sauce
• 4 oz cream cheese (softened)
• 1 cup shredded cheddar cheese
• 2 can crescent roll dough (8-count cans)
• 1 egg (for egg wash)

Steps

1. 1

   Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. 2

   In a medium mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, and shredded cheddar cheese. Mix until well combined.

3. 3

   Unroll the crescent roll dough and separate into triangles or rectangles depending on your preferred pocket size.

4. 4

   Place a spoonful of the buffalo chicken mixture onto the center of each piece of dough.

5. 5

   Fold the dough over the filling and press the edges with a fork to seal the pockets completely.

6. 6

   Beat the egg in a small bowl and lightly brush the top of each pocket with the egg wash.

7. 7

   Bake for 12-15 minutes, or until the pockets are golden brown and the dough is cooked through.

8. 8

   Serve warm, optionally with ranch or blue cheese dressing for dipping.

Notes

You can use rotisserie chicken to save time. Ensure the cream cheese is softened to room temperature for easier mixing.

Nutrition per serving

• appetizer
• snack
• game day
• buffalo chicken
• easy
• baked