Cheesy Buffalo Chicken Hot Pockets Recipe

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:

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.

Printable Recipe for Cheesy Buffalo Chicken Hot Pockets

Cheesy Buffalo Chicken Hot Pockets Recipe

 

Print

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

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

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.

3.5.3251

More Buffalo Chicken Recipes

Baked Buffalo Chicken Dip

Buffalo Chicken Wraps

Buffalo Ranch Chicken Casserole