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Ooey-Gooey Buffalo Chicken Pizza Pockets

Easy homemade baked pizza pockets stuffed with a thick, creamy, spicy, and super-gooey buffalo chicken and cheese filling.
Print Recipe
Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
Servings: 8 pizza pockets
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 lb cooked chicken, shredded rotisserie chicken works great
  • 8 oz cream cheese softened
  • 0.5 cup buffalo wing sauce e.g., Frank's RedHot
  • 1 cup shredded mozzarella cheese
  • 0.5 cup shredded sharp cheddar cheese
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
Assembly
  • 1 can (13.8 oz) refrigerated pizza crust dough or 1 lb fresh dough
  • 1 large egg beaten with 1 tsp water

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Round cookie cutter (4-5 inch)

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine softened cream cheese, buffalo sauce, mozzarella, cheddar, garlic powder, onion powder, and pepper. Stir until creamy.
  3. Fold in the shredded chicken until every piece is coated in the thick, gooey filling.
  4. Unroll pizza dough on a floured surface. Cut 6-8 circles using a 4-5 inch round cutter.
  5. Place 2-3 tablespoons of the thick filling on one half of each circle, leaving a 1/2-inch border.
  6. Wet the border with water. Fold the dough over and press to seal. Crimp the edges with a fork.
  7. Transfer pockets to the prepared baking sheet. Cut 2-3 small slits on top of each.
  8. Brush the tops with the beaten egg wash. Bake for 13-17 minutes, or until deep golden brown.
  9. Let cool for 5-10 minutes before serving. The filling is extremely hot.

Notes

Do not overstuff the pockets, as they will burst. Sealing and crimping the edges well is crucial. Serve with ranch or blue cheese for dipping.