Homemade Buffalo Chicken Pizza Pockets are an incredibly satisfying and easy-to-make Italian-American fusion dish perfect for lunches, snacks, or even a weeknight meal. This recipe transforms classic buffalo chicken flavors into a convenient, portable pocket of cheesy, spicy goodness.
Key Ingredients for Homemade Buffalo Chicken Pizza Pockets:
- For the Buffalo Chicken Filling:
- 2 cups cooked shredded chicken (rotisserie chicken works wonderfully)
- 1/2 cup Frank’s RedHot Buffalo Chicken sauce (or your favorite buffalo sauce)
- 1/4 cup ranch dressing (or blue cheese dressing for a tangier kick)
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- For the Pizza Dough:
- 1 (13.8 ounce) can refrigerated pizza dough, or your favorite homemade pizza dough recipe
- For the Pizza Pocket Assembly:
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese (or a Mexican blend)
- 2 tablespoons finely chopped fresh parsley (optional, for garnish)
- Extra ranch or blue cheese dressing for dipping (optional)
How to Make Homemade Buffalo Chicken Pizza Pockets:
Get ready for a flavor explosion! These homemade buffalo chicken pizza pockets are incredibly easy to assemble, delivering a perfect balance of creamy, spicy buffalo chicken packed inside a golden, cheesy crust. They’re a fun twist on traditional pizza that’s ready in under 40 minutes, making them ideal for busy days. The tender shredded chicken bathed in tangy buffalo sauce and creamy dressing, combined with gooey melted cheese, creates a truly satisfying bite.
Step-by-Step Instructions:
Prepare the Buffalo Chicken Filling: In a medium bowl, combine the cooked shredded chicken, buffalo sauce, ranch dressing, melted butter, and garlic powder. Stir well until the chicken is evenly coated in the sauce. Season with salt and pepper to your liking. If the mixture seems a little dry, you can add another tablespoon of ranch dressing. Set aside to allow the flavors to meld.
Preheat and Prepare Your Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking. This simple step ensures easy cleanup and prevents your delicious pockets from adhering to the pan.
Prepare the Pizza Dough: Unroll the refrigerated pizza dough onto a lightly floured surface. If using homemade dough, roll it out to about 1/4-inch thickness. Cut the pizza dough into roughly 6-inch squares. You should get about 4-6 squares depending on the size of your dough. If your dough is a bit sticky, dust your hands and the surface lightly with flour.
Assemble the Pizza Pockets: Spoon about 1/4 to 1/3 cup of the prepared buffalo chicken filling onto one half of each pizza dough square, leaving a 1/2-inch border around the edges. Sprinkle about 1-2 tablespoons of the mixed mozzarella and cheddar cheeses over the chicken filling.
Seal the Pizza Pockets: Moisten the edges of the pizza dough with a little water using your finger or a pastry brush. Carefully fold the other half of the pizza dough over the filling to create a pocket. Press down firmly around the edges to seal, then crimp the edges closed with a fork. This ensures that the delicious filling stays securely inside.
Vent the Pizza Pockets: Using a sharp knife or a fork, poke a couple of small vents in the top of each pizza pocket. This allows steam to escape during baking, preventing the pockets from puffing up too much or bursting.
Bake to Golden Perfection: Carefully transfer the sealed pizza pockets to the prepared baking sheet. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. The exact baking time will vary slightly depending on your oven.
Serve and Enjoy: Remove the pizza pockets from the oven and let them cool for a few minutes before serving. Garnish with fresh parsley, if desired. Serve hot with extra ranch or blue cheese dressing for dipping.
Why You’ll Love This Homemade Buffalo Chicken Pizza Pockets:
You’ll absolutely adore these Homemade Buffalo Chicken Pizza Pockets for their explosive flavor and incredible convenience. The star of the show is the perfectly spiced buffalo chicken filling, perfectly complemented by creamy ranch and gooey, melted cheese, all encased in a tender, baked pizza crust. Making these yourself is a fantastic way to save money compared to buying similar appetizers or pre-made options from a restaurant, giving you more bang for your buck without sacrificing taste. These pockets are a delightful departure from your average sandwich or snack, offering a comforting and exciting flavor profile that kids and adults alike will crave.
Imagine snagging a warm, cheesy bite of tangy buffalo chicken goodness – it’s pure bliss! If you enjoy the bold flavors of buffalo wings or a loaded pizza, these pizza pockets deliver all that satisfaction in a portable, fun-to-eat package. Don’t hesitate to gather your ingredients and whip up a batch today; your taste buds will thank you!
Storing and Reheating Tips:
Properly storing your homemade buffalo chicken pizza pockets ensures you can enjoy them for days to come. Once the pizza pockets have cooled completely to room temperature, wrap each pocket individually in plastic wrap or aluminum foil. Place the individually wrapped pockets in an airtight container or a heavy-duty freezer bag.
- Refrigeration: Leftovers stored in the refrigerator will stay fresh for up to 3-4 days.
- Freezing: For longer storage, freeze the wrapped pizza pockets. They can be kept frozen for up to 2-3 months.
Reheating Instructions:
- Oven/Toaster Oven (Recommended): For the crispiest results, reheat in a preheated oven or toaster oven at 350°F (175°C) for 10-15 minutes, or until heated through and the crust is re-crisped.
- Microwave: You can also reheat in the microwave on medium power for 1-2 minutes, or until warm. Be aware that the crust may become slightly softer when reheated in the microwave.
Final Thoughts:
These Homemade Buffalo Chicken Pizza Pockets are a flavorful, fun, and budget-friendly meal option that’s sure to become a household favorite. Give them a try for a delightful twist on classic comfort food!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Homemade Buffalo Chicken Pizza Pockets
Ingredients
Equipment
Method
- In a medium bowl, combine the cooked shredded chicken, buffalo sauce, ranch dressing, melted butter, and garlic powder. Stir well until the chicken is evenly coated in the sauce. Season with salt and pepper to your liking. If the mixture seems a little dry, you can add another tablespoon of ranch dressing. Set aside to allow the flavors to meld.2 cups cooked shredded chicken, 1/2 cup Frank’s RedHot Buffalo Chicken sauce, 1/4 cup ranch dressing, 2 tablespoons unsalted butter, 1/4 teaspoon garlic powder, salt, freshly ground black pepper
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking. This simple step ensures easy cleanup and prevents your delicious pockets from adhering to the pan.
- Unroll the refrigerated pizza dough onto a lightly floured surface. If using homemade dough, roll it out to about 1/4-inch thickness. Cut the pizza dough into roughly 6-inch squares. You should get about 4-6 squares depending on the size of your dough. If your dough is a bit sticky, dust your hands and the surface lightly with flour.1 (13.8 ounce) can refrigerated pizza dough
- Spoon about 1/4 to 1/3 cup of the prepared buffalo chicken filling onto one half of each pizza dough square, leaving a 1/2-inch border around the edges. Sprinkle about 1-2 tablespoons of the mixed mozzarella and cheddar cheeses over the chicken filling.1 cup shredded mozzarella cheese, 1/2 cup shredded cheddar cheese
- Moisten the edges of the pizza dough with a little water using your finger or a pastry brush. Carefully fold the other half of the pizza dough over the filling to create a pocket. Press down firmly around the edges to seal, then crimp the edges closed with a fork. This ensures that the delicious filling stays securely inside.
- Using a sharp knife or a fork, poke a couple of small vents in the top of each pizza pocket. This allows steam to escape during baking, preventing the pockets from puffing up too much or bursting.
- Carefully transfer the sealed pizza pockets to the prepared baking sheet. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. The exact baking time will vary slightly depending on your oven.
- Remove the pizza pockets from the oven and let them cool for a few minutes before serving. Garnish with fresh parsley, if desired. Serve hot with extra ranch or blue cheese dressing for dipping.2 tablespoons finely chopped fresh parsley, extra ranch or blue cheese dressing