Buffalo Chicken Filling

1. Preheat the oven to 450 degrees F.
2. Place chicken breasts in a baking sheet and brush olive oil on all sides of the breasts.
3. Season with salt, pepper, and garlic powder.
4. Cover with tin foil and bake for 15-20 minutes or until the chicken is cooked through.
5. Remove from the oven and let sit for 5 minutes.
6. Uncover and let cool slightly before handling.
7. In a large bowl, shred the chicken and mix in the buffalo sauce, cheeses, red onion, and scallions/green onion.
8. Set aside and decide how you’re packaging (Pockets OR Rolls)

Buffalo Chicken Pockets

1. Preheat your oven to 400 degrees or per the packaging.
2. Remove the crescent rolls from the packaging and separate the triangles.
3. 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.
4. Bake for about 10-12 minutes or until the crescent rolls are golden brown.
5. Take out, let cool for a few minutes, and serve with bleu cheese or ranch dressing!

Buffalo Chicken Rolls

1. Preheat the oven to the dough’s packaging directions (usually somewhere 400-450 degrees F).
2. Remove the defrosted, room temperature pizza dough from the bag and cut into 8 even balls.
3. Flatten the balls so they look like mini pizzas.
4. Spread 2 tablespoons of chicken filling (or more as needed) on each disc, but stay away from the edges.
5. 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.
6. Place in the oven for about 20-25 minutes or until the dough is golden brown.
7. Remove and let cool for 5-10 minutes.
8. Serve warm with bleu cheese or ranch dressing!