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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Filling:
In a bowl, combine the shredded chicken with the Buffalo sauce. Stir until the chicken is evenly coated.
Prepare the Dough:
Roll out the pizza dough on a lightly floured surface. Cut it into 6 equal squares.
Assemble the Pizza Pockets:
Place a scoop of the Buffalo chicken mixture in the center of each square. Add a sprinkle of mozzarella cheese and a little bit of blue cheese (if using).
Seal the Pockets:
Fold the dough over the filling to form a triangle. Use a fork to press the edges and seal the pockets tightly.
Egg Wash:
Brush the tops of the pockets with the beaten egg to give them a golden finish when baked.
Bake:
Place the pockets on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until they are golden brown and the filling is hot and gooey.
Serve:
Serve hot with ranch or blue cheese dressing on the side for dipping.
Serving and Storage Tips:
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