Handy little lunches (or dinners) like this Cheesy Buffalo Chicken Hot Pockets Recipe are perfect for on the go eating.
This portable little Cheesy Buffalo Chicken Hot Pockets Recipe is a great recipe to make ahead in a big batch and then freeze for lunches and dinners. Cheese, buffalo sauce, chicken, and flaky crescent rolls ensure these hot pockets are full of flavor. Add carrots, celery and a side of ranch for dipping and you will have a new family favorite. These are so much easier and neater to eat than buffalo wings! Make up a platter for your Superbowl party or even Sunday brunch.
Cheesy Buffalo Chicken Hot Pockets Recipe
Ingredients:
- 2 ounces cream cheese, room temperature
- 2 tablespoons hot sauce
- 2 tablespoons bleu cheese dressing or ranch dressing
- 1/3 cup cheddar cheese, shredded
- 1 chicken breast, cooked and diced
- 1 package refrigerated crescent roll dough, a package of 8
- 1 tablespoon butter
- 1/2 teaspoon paprika
- 1 green onion, sliced for garnish
Directions:
- Heat oven to 350 degrees.
- 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.)
- In a small bowl, blend together the cream cheese, hot sauce, and dressing until well combined.
- Stir in the cheddar cheese and chicken breast and set the mixture aside.
- Open the refrigerated crescent dough and separate the dough into 8 triangles along the perforations. Lay the triangles out flat.
- In the large end of the dough, place about 3 tablespoons of the chicken mixture.
- 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.
- Place each chicken pocket onto the prepared baking sheet.
- In a microwavable bowl, combine the butter and paprika. Melt on high for about 20 seconds.
- Use a pastry brush or silicone brush, to brush the butter mixture onto the tops of all the pockets.
- Bake at 350 degrees for 12 – 15 minutes or until the bottoms of the pockets are medium brown.
- Remove from the oven and serve warm.
Printable Recipe for Cheesy Buffalo Chicken Hot Pockets
Cheesy Buffalo Chicken Hot Pockets Recipe
Prep time
Cook time
Total time
Author: Alea
Recipe type: Lunch
Serves: 8
Ingredients
- 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
Directions
- Heat oven to 350 degrees.
- 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.)
- In a small bowl, blend together the cream cheese, hot sauce, and dressing until well combined.
- Stir in the cheddar cheese and chicken breast and set the mixture aside.
- Open the refrigerated crescent dough and separate the dough into 8 triangles along the perforations. Lay the triangles out flat.
- In the large end of the dough, place about 3 tablespoons of the chicken mixture.
- 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.
- Place each chicken pocket onto the prepared baking sheet.
- In a microwavable bowl, combine the butter and paprika. Melt on high for about 20 seconds.
- Use a pastry brush or silicone brush, to brush the butter mixture onto the tops of all the pockets.
- Bake at 350 degrees for 12 - 15 minutes or until the bottoms of the pockets are medium brown.
- Remove from the oven and serve warm with celery.
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