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Buffalo Chicken Crescent Pockets

Two golden-brown Buffalo Chicken Pockets, one cut open to show shredded chicken mixed with orange buffalo sauce and melted cheese.
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Make easy, handheld pockets filled with spicy, cheesy buffalo chicken using refrigerated crescent roll dough.

Ingredients

Scale
  • 1 can (8 ounces) refrigerated crescent roll dough
  • 1 cup cooked, shredded chicken breast
  • 1/2 cup buffalo wing sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup cream cheese, softened
  • 1 tablespoon ranch dressing (optional)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the shredded chicken, buffalo sauce, mozzarella cheese, softened cream cheese, and ranch dressing if you are using it. Mix until the filling is evenly combined.
  3. Unroll the crescent roll dough onto a clean surface. Separate the dough into 8 triangles.
  4. Spoon about 2 tablespoons of the buffalo chicken filling onto the wider end of each dough triangle. Do not overfill.
  5. Fold the dough over the filling to form a triangle or crescent shape. Press the edges firmly together to seal. You can crimp the edges with a fork for extra security.
  6. Place the sealed pockets onto the prepared baking sheet.
  7. Brush the tops of the pockets lightly with the beaten egg wash.
  8. Bake for 12 to 15 minutes, or until the dough is golden brown and puffed.
  9. Remove from the oven and let cool slightly before serving.

Notes

  • For a crispier crust, you can lightly spray the tops of the pockets with cooking spray before applying the egg wash.
  • If you do not have cooked chicken, you can boil or bake chicken breasts ahead of time.
  • Serve these pockets with extra buffalo sauce or blue cheese dressing for dipping.

Nutrition

Find it online: https://savorandpin.com/buffalo-chicken-pockets/