why make this recipe
Ooey-Gooey Buffalo Chicken Pizza Pockets are a perfect way to enjoy the spicy, tangy flavor of buffalo chicken in a fun, easy-to-eat format. They are great for snacks, appetizers, or a quick meal. Plus, this recipe allows you to make a delicious treat that everyone will love. Whether you’re hosting a game day party or just want a tasty dinner option, these pizza pockets fit the bill!
how to make Ooey-Gooey Buffalo Chicken Pizza Pockets
Ingredients :
For the Dough:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup Greek yogurt
For the Filling:
- 1 ½ cups cooked chicken, shredded
- ⅓ cup buffalo sauce
- ½ cup mozzarella cheese, shredded
- ¼ cup cheddar cheese, shredded
- ¼ tsp garlic powder
- ¼ tsp onion powder
For the Topping:
- 1 tbsp melted butter
- ½ tsp garlic powder
- ½ tsp dried parsley
Directions :
Prepare the Dough: In a bowl, mix flour, baking powder, and salt. Add Greek yogurt and knead until a smooth dough forms. Rest the dough for about 10 minutes.
Make the Filling: In another bowl, combine shredded chicken, buffalo sauce, mozzarella cheese, cheddar cheese, garlic powder, and onion powder. Stir until well mixed.
Assemble the Pockets: Roll out the dough on a floured surface and cut it into circles or rectangles. Place a spoonful of the filling onto one half of each dough piece. Fold the dough over and seal the edges with a fork.
Bake: Preheat the oven to 375°F (190°C). Place the pockets on a parchment-lined baking sheet. Brush the tops with melted butter, and sprinkle garlic powder and dried parsley.
Cook: Bake for 15-18 minutes until golden brown and crispy. Let cool for a few minutes before serving.
Enjoy: Serve with ranch or blue cheese dressing for dipping.
how to serve Ooey-Gooey Buffalo Chicken Pizza Pockets
These delicious pizza pockets are perfect as an appetizer or as a main dish. Serve them hot and fresh from the oven with a side of ranch or blue cheese dressing for dipping. You can also add some fresh veggies or a salad for a complete meal.
how to store Ooey-Gooey Buffalo Chicken Pizza Pockets
To store leftover pizza pockets, let them cool completely. Place them in an airtight container and keep them in the refrigerator for up to 3 days. For longer storage, you can freeze them. Wrap each pocket individually in plastic wrap and then place them in a freezer bag. They can last up to 2 months in the freezer.
tips to make Ooey-Gooey Buffalo Chicken Pizza Pockets
- Use leftover rotisserie chicken to save time on cooking and shredding.
- Adjust the amount of buffalo sauce based on your spice preference.
- Make sure to seal the edges of the pockets well to prevent the filling from leaking.
variation
You can customize the filling by adding vegetables like diced bell peppers or onions. For a milder version, use barbecue sauce instead of buffalo sauce. You can also swap out the cheeses for your favorites, like pepper jack for an extra kick!
FAQs
1. Can I make the dough ahead of time?
Yes! You can prepare the dough in advance and keep it wrapped in plastic wrap in the fridge for up to 2 days.
2. Can I bake these pizza pockets instead of frying them?
Yes, this recipe is designed for baking. Baking them makes them crispy without the extra oil from frying.
3. What can I serve these pizza pockets with?
They go great with ranch or blue cheese dressing. You can also serve them with some fresh veggie sticks or a light salad for a complete meal.
Ooey-Gooey Buffalo Chicken Pizza Pockets
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup Greek yogurt
For the Filling
- 1 ½ cups cooked chicken, shredded
- ⅓ cup buffalo sauce
- ½ cup mozzarella cheese, shredded
- ¼ cup cheddar cheese, shredded
- ¼ tsp garlic powder
- ¼ tsp onion powder
For the Topping
- 1 tbsp melted butter
- ½ tsp garlic powder
- ½ tsp dried parsley
Instructions
Prepare the Dough
- In a bowl, mix the flour, baking powder, and salt.
- Add Greek yogurt and knead until a smooth dough forms.
- Rest the dough for about 10 minutes.
Make the Filling
- In another bowl, combine the shredded chicken, buffalo sauce, mozzarella cheese, cheddar cheese, garlic powder, and onion powder.
- Stir until well mixed.
Assemble the Pockets
- Roll out the dough on a floured surface and cut it into circles or rectangles.
- Place a spoonful of the filling onto one half of each dough piece.
- Fold the dough over and seal the edges with a fork.
Bake
- Preheat the oven to 375°F (190°C).
- Place the pockets on a parchment-lined baking sheet.
- Brush the tops with melted butter, and sprinkle garlic powder and dried parsley.
- Bake for 15-18 minutes until golden brown and crispy.
- Let cool for a few minutes before serving.