Cheesy Buffalo Chicken Pockets

Name: How to cook Cheesy Buffalo Chicken Pockets - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Cheesy Buffalo Chicken Pockets

So, I was trying to come up with something to do with my Fall of the bone Roasted chicken I made last night......it was lunch time and I just wanted a quick pop in my mouth lunch. I remembered seeing a similar recipe on Pillsbury.com and thought I'd add a few ingredients of my own. Thanks Pillsbury!

Ingredient

Food ration :

6 servings

Cooking time :

15 mins

2 cup

shredded or small diced chicken. I used left over roasted chicken

1/4 cup

Frank's Buffalo Hot Wing Sauce

8 oz

Cream Cheese, softened

1 envelope

Hidden Valley Ranch mix

your favorite cheese

1 can

Grand biscuits (crescents or even puff pastry)

dash

ground black pepper

1/2

onion, chopped (I had white on hand but wish I had green onions)

dash

sea salt

Egg, beaten for wash

cayenne pepper

Cooking instructions

* Step 1

Preheat oven to 350°F.

* Step 2

Combine softened cream cheese, Frank's sauce and ranch mix until smooth.

* Step 3

Add cream cheese mixture to chicken, chopped onions, salt and pepper. Blend well.

* Step 4

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.

* Step 5

Fold the dough over, meeting the ends and pinch the ends together sealing the seam.

* Step 6

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.