Ooey-Gooey Buffalo Chicken Pockets

Buffalo chicken pizza pockets are my secret weapon for easy entertaining and game nights because they’re packed with bold flavor and wrapped in buttery pizza dough. Inspired by the classic wings and pizza combo, these handheld treats deliver all the satisfying spice and gooey cheese in one bite. Whether you’re feeding a crowd or making a quick dinner for your family, these pockets are always met with excitement and never last long on the tray.

My first time making these was for a movie night with my kids. We couldn’t stop laughing over the extra-gooey cheese pulls and have made them together ever since.

Ingredients

• Pizza dough: Choose between store-bought for convenience or homemade for a chewy bite Let it rest for easy rolling
• Cooked shredded chicken: This is a great use for rotisserie leftovers or meal-prepped chicken Make sure it is moist so the filling stays tender
• Buffalo sauce: The key to that signature kick Use your favorite brand or adjust the heat by blending mild and spicy varieties
• Shredded mozzarella cheese: Essential for ultimate meltiness and stringy cheese pulls Look for low-moisture part-skim for best texture
• Crumbled blue cheese: Optional but adds creamy tang and cuts the spice Choose from creamy or more sharp blue for variety
• Egg: For an egg wash that gives the pockets a beautiful golden shine Use the freshest eggs possible
• Ranch or blue cheese dressing: For dipping and cooling each spicy bite Choose dressings with lots of herbs or bold blue flavor

Step-by-Step Instructions

Preheat and Prepare:

Turn your oven on to 400 degrees Fahrenheit and give it a good ten minutes to heat up Line a baking sheet with parchment which keeps everything from sticking and saves so much on clean-up later

Make the Filling:

Add your shredded chicken to a bowl and pour over the Buffalo sauce Mix everything really well so every strand of chicken soaks up that fiery flavor One trick is letting the chicken sit in sauce for five minutes so it absorbs even more

Assemble the Pizza Pockets:

Lightly dust your work surface with flour and roll your pizza dough into an even rectangle Try to make it about a quarter inch thick Slice into six equal squares so each one gets plenty of filling Scoop a generous portion of the Buffalo chicken into the middle Top with a handful of mozzarella and a sprinkle of blue cheese if you want Fold each square into a triangle to completely cover the filling then use a fork to press and seal the edges which keeps all the cheese inside as it bakes

Bake to Perfection:

Whisk one egg with a splash of water and brush it over the tops of each pocket Bake the tray of pockets for twelve to fifteen minutes Watch for a deep golden color and bubbling cheese—this is how you’ll know they are ready

Serve and Enjoy:

Let the pockets cool for a minute or two so you do not burn your mouth Plate them up with bowls of ranch or blue cheese dressing on the side The cheese will still be perfectly gooey and everyone can dunk as they please

Pin

Every time I make these I love adding extra blue cheese and sharing them with my best friend for impromptu game night feasts We have a longstanding rule—who gets the gooiest cheese pull is officially the night’s winner

Storage Tips

Let the pizza pockets cool to room temperature before storing them in an airtight container in the fridge for up to three days. For longer storage, wrap individually in plastic and aluminum foil then freeze for up to three months. If reheating from frozen, bake at a slightly lower temperature than usual to ensure even heating and keep the dough from drying out. Reheated pockets are almost as good as fresh out of the oven.

Ingredient Substitutions

Swap cooked turkey for chicken if you have leftovers or try plant-based chicken alternatives for a vegetarian version. If blue cheese is not your thing, use Monterey Jack or extra mozzarella for a milder bite. Experiment with different sauces like garlic parmesan or honey barbecue if you want to keep things less spicy. For gluten-free eaters, use a gluten-free pizza dough from the store.

Serving Suggestions

Pile these pizza pockets onto a platter with carrot and celery sticks alongside for a full-on game day spread. Set out both ranch and blue cheese dressings for dipping. For a dinner twist, serve two or three pockets with a simple green salad tossed in your favorite vinaigrette to balance the richness.

Cultural Context

Buffalo chicken dishes originated in Buffalo New York and combine spicy sauce and creamy cheese for maximum comfort. Wrapping this beloved flavor in pizza dough turns it into an even more portable treat that is perfect for American gatherings from sports parties to holiday feasts.

Recipe FAQs

→ Can I use rotisserie chicken?

Yes, rotisserie chicken blends perfectly and saves time. Just shred and mix with Buffalo sauce before filling.

→ Which cheese works best for the filling?

Mozzarella provides stretch and creaminess. Blue cheese adds tang but is optional for those preferring a milder taste.

→ How do I keep the dough from sticking?

Lightly flour your surface before rolling out the dough to prevent sticking and tearing during assembly.

→ What’s the ideal dipping sauce?

Classic choices are ranch or blue cheese dressing, both of which complement the Buffalo flavors beautifully.

→ How should I store leftovers?

Store cooled pockets in an airtight container in the fridge for up to three days, or freeze for up to three months.

→ How do I reheat for the best texture?

For crispiness, reheat in the oven at 350°F (175°C) for about 8-10 minutes until heated through.