Cheesy Buffalo Chicken Pockets.
you can have Cheesy Buffalo Chicken Pockets using 11 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Cheesy Buffalo Chicken Pockets
- You need 2 cup of shredded or small diced chicken. I used left over roasted chicken.
- You need 1/4 cup of Frank's Buffalo Hot Wing Sauce.
- You need 8 oz of Cream Cheese, softened.
- It's 1 envelope of Hidden Valley Ranch mix.
- It's 1 of your favorite cheese.
- It's 1 can of Grand biscuits (crescents or even puff pastry).
- Prepare dash of ground black pepper.
- Prepare 1/2 of onion, chopped (I had white on hand but wish I had green onions).
- You need dash of sea salt.
- Prepare 1 of Egg, beaten for wash.
- Prepare 1 of cayenne pepper.
Cheesy Buffalo Chicken Pockets step by step
- Preheat oven to 350°F..
- Combine softened cream cheese, Frank's sauce and ranch mix until smooth..
- Add cream cheese mixture to chicken, chopped onions, salt and pepper. Blend well..
- Flatten down the biscuits until double their size on a very slightly greased cookie sheet. Place a pinch of your favorite cheese in the center of the dough followed by a good spoonful of the chicken mixture..
- Fold the dough over, meeting the ends and pinch the ends together sealing the seam..
- Brush each doughy filled goodness with the egg wash, sprinkle slightly with cayenne pepper and pop those babies in the oven for 15-18 minutes OR until golden brown on top..
- Serve with your favorite dipping sauce. ENJOY!!!!!!!!.