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
Notes
These pizza pockets are best served fresh, but can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months.
