Cheesy Buffalo Chicken Hot Pockets Recipe
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 ounces cream cheese, room temperature
  • 2 Tablespoons hot sauce
  • 2 Tablespoons bleu cheese dressing or ranch dressing
  • ⅓ cup cheddar cheese, shredded
  • 1 chicken breast, cooked and diced
  • 1 package refrigerated crescent roll dough, a package of 8
  • 1 Tablespoon butter
  • ½ teaspoon paprika
  • Celery, garnish
  1. Heat oven to 350 degrees.
  2. Line a baking sheet with a silicone mat. (If you aren’t going to use a mat, heat oven to 375 and reduce baking time about 1 - 2 minutes.)
  3. In a small bowl, blend together the cream cheese, hot sauce, and dressing until well combined.
  4. Stir in the cheddar cheese and chicken breast and set the mixture aside.
  5. Open the refrigerated crescent dough and separate the dough into 8 triangles along the perforations. Lay the triangles out flat.
  6. In the large end of the dough, place about 3 tablespoons of the chicken mixture.
  7. Form the dough around the chicken mixture to try and cover all sides. Use your hands to gently form the dough into a seamless oval shaped pocket with no chicken mixture showing.
  8. Place each chicken pocket onto the prepared baking sheet.
  9. In a microwavable bowl, combine the butter and paprika. Melt on high for about 20 seconds.
  10. Use a pastry brush or silicone brush, to brush the butter mixture onto the tops of all the pockets.
  11. Bake at 350 degrees for 12 - 15 minutes or until the bottoms of the pockets are medium brown.
  12. Remove from the oven and serve warm with celery.
Recipe by Premeditated Leftovers™ at