Ooey-Gooey Buffalo Chicken Pockets (Print-Friendly Version)
Golden pizza dough stuffed with spicy Buffalo chicken and gooey cheese, made for sharing or easy meals.
# What You’ll Need to Make This:
→ Dough and Base
01 -
450 g pizza dough
→ Filling
02 -
240 ml cooked shredded chicken
03 -
120 ml Buffalo sauce
04 -
110 g shredded mozzarella cheese
05 -
60 g crumbled blue cheese
→ Finishing
06 -
1 egg, beaten
→ Dipping Sauce
07 -
Ranch dressing or blue cheese dressing, to serve
# How to Prepare:
01 -
Preheat oven to 200°C. Line a baking sheet with parchment paper to prevent sticking.
02 -
Combine shredded chicken with Buffalo sauce in a mixing bowl, stirring until evenly coated.
03 -
Roll out pizza dough on a floured surface. Cut into 6 equal squares.
04 -
Place a portion of Buffalo chicken mixture onto the center of each dough square. Top with mozzarella cheese and, if desired, crumbled blue cheese. Fold dough over filling to create a triangle; seal edges with a fork.
05 -
Brush the tops with beaten egg. Arrange on the prepared baking sheet and bake for 12–15 minutes until golden brown and cheese is bubbling.
06 -
Serve warm with ranch or blue cheese dressing for dipping.
# Extra Tips:
01 -
For homemade dough, let it rest 15 minutes before rolling for easier shaping.
02 -
Store cooled pockets in an airtight container in the refrigerator up to 3 days, or freeze for up to 3 months.
03 -
Reheat in oven at 175°C for 8–10 minutes for best texture; avoid microwaving if possible.