A previous version of this post for buffalo chicken pockets and buffalo chicken rolls was published in January 2013. We took new photos, updated some of the content in the post, and combined the rolls and pockets. Additionally, we removed our buffalo chicken pizza post. Instead, check this recipe out for fried buffalo chicken pizza!
I’ve been wanting to redo photos for these buffalo chicken pockets for some time. It continues to be a popular recipe for us, so it’s only fair this deserved upgraded photos. Please note: this recipe is for two different ways to package the buffalo chicken filling. The photos represent both ways which is why the photo below looks different than the photo above. The pockets are in the wood background. The rolls are in the white background.
For some reason, I could not find the inspiration for this photoshoot. We did this twice. I was disappointed with the first, so we made it again. Trust me they’re delicious, but the photos are very underwhelming. I’m blaming the lack of inspiration on parental exhaustion. We’ll try this again at some point, but in the meantime, you get these photos.
After all, anything’s better than this old photo…LMAO.
Making the Buffalo Chicken Pockets…or Rolls!
This recipe is a take on my sister’s pulled pork pockets, these buffalo chicken pockets are just as delicious! Very simple to make, these will be the first to go at your Super Bowl party. With a box of precooked chicken, we were able to overfill a can of 8 crescent rolls, and still had enough to make about 2 more pockets. However, more recently, we made our own filling and I much rather like that than using precooked chicken.
Did we ever talk about our buffalo chicken dip fiasco? Many years ago, we attended a New Year’s Eve party. Everyone brought over an appetizer, one being buffalo chicken dip. It tastes delicious and we’re eating so much of it. We ask the people who brought it how they made it. The first words out of their mouth? Canned chicken. I sweat our stomaches twisted, jumped, and died. Within 10 minutes, Fatima ran to puke it all up. I didn’t feel good either, but it stayed down.
We can’t for sure blame the canned chicken, maybe it was our mental image of canned chicken, but we have never been the same. It solidified our stance on homemade buffalo chicken filling.
You can make these two ways. Pockets or rolls. The filling is the same, it’s just how you package it up, so please review the recipe below before you start to make sure you’ve chosen the right path.
Buffalo Chicken Pockets OR Buffalo Chicken Rolls
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Loading...Make buffalo chicken pockets or rolls with the same filling recipe! It's all in the packaging...
Ingredients
- For the Buffalo Chicken Filling
- 2 cups shredded cooked chicken (about 2 boneless, skinless breasts)
- 1/2 cup Franks Buffalo Sauce
- 1/2 cup mozzarella cheese
- 1/4 cup blue cheese crumbles
- 1/2 small red onion, sliced or chopped (your preference)
- Scallions, thinly sliced
- Olive Oil for brushing the chicken
- Salt
- Pepper
- Garlic powder
- For the Buffalo Chicken Pockets
- Can of 8 crescent rolls
- For the Buffalo Chicken Rolls
- Room temperature pizza dough, homemade or packaged
Instructions
For the Buffalo Chicken Filling
Preheat the oven to 450 degrees F.
Place chicken breasts in a baking sheet and brush olive oil on all sides of the breasts.
Season with salt, pepper, and garlic powder.
Cover with tin foil and bake for 15-20 minutes or until the chicken is cooked through.
Remove from the oven and let sit for 5 minutes.
Uncover and let cool slightly before handling.
In a large bowl, shred the chicken and mix in the buffalo sauce, cheeses, red onion, and scallions/green onion.
Set aside and decide how you're packaging (Pockets OR Rolls)
For the Buffalo Chicken Pockets
Preheat your oven to 400 degrees or per the packaging.
Remove the crescent rolls from the packaging and separate the triangles.
Spread 1 tablespoon of the chicken mix over the wide end of the dough and roll it up ("hot dog" style - the long way) to get that crescent roll look.
Bake for about 10-12 minutes or until the crescent rolls are golden brown.
Take out, let cool for a few minutes, and serve with bleu cheese or ranch dressing!
For the Buffalo Chicken Rolls
Preheat the oven to the dough's packaging directions (usually somewhere 400-450 degrees F).
Remove the defrosted, room temperature pizza dough from the bag and cut into 8 even balls.
Flatten the balls so they look like mini pizzas.
Spread 2 tablespoons of chicken filling (or more as needed) on each disc, but stay away from the edges.
Tightly roll up the dough and seal the edges. You can do this like a calzone, an egg roll, or any way to close it up. Place them on a parchment lined baking sheet.
Place in the oven for about 20-25 minutes or until the dough is golden brown.
Remove and let cool for 5-10 minutes.
Serve warm with bleu cheese or ranch dressing!
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