Chef's Essential Tips

Dough Consistency: If the dough feels too dry, add more water a tablespoon at a time until it holds together. The right texture will make sealing the pockets easier.
Filling Variations: Feel free to experiment with different fillings, like BBQ chicken or veggie options, for a unique twist that caters to everyone's preferences.
Freezing Tips: Prepare a batch and freeze before baking. Just pop them straight into the oven from the freezer, adding a few extra minutes to the cooking time.
Meal Prep: Make the filling ahead of time and store it in the fridge for up to 3 days. This makes for a quick assembly on busy weeknights.
Leftover Chicken: Use leftover rotisserie chicken for a quicker prep time; it’s flavorful and saves cooking time.
Adjusting Spiciness: For milder pockets, reduce the amount of buffalo sauce and add more ranch to balance the heat.

Essential Ingredients Selection

Shredded Cooked Chicken: Provides a rich protein base for the filling and absorbs the buffalo sauce flavors beautifully, making it essential for taste.
Buffalo Sauce: The star ingredient adds the signature spicy kick to these pockets. Choose your heat level to cater to everyone's taste.
Ranch Dressing: Balances the fiery notes of buffalo sauce with its creamy, tangy flavor, making it a must-add for that perfect taste.
Shredded Mozzarella Cheese: Melts beautifully, providing gooeyness and a delightful stretchy texture that enhances the eating experience.
Diced Green Onions: Adds a fresh crunch and mild onion flavor, uplifting the entire dish with brightness.
Gluten-Free All-Purpose Flour: Serves as the foundation for the dough, ensuring a great texture for those who need a gluten-free option.
Baking Powder: Essential for giving the dough a light and fluffy texture when baked.
Salt: Enhances the flavors of the dough and overall filling, ensuring that every bite is mouthwatering.
Unsalted Butter: Provides fat that keeps the dough tender and flaky, essential for achieving a delicious crust.
Cold Water: Used to bring the dough together; keeping it cold helps ensure the pockets remain light and airy when baked.

Creating Your Masterpiece

Cooling and Serving:

Once baked, let the pizza pockets cool for a few minutes before serving. This helps the filling set slightly, making them easier to eat and enhancing the overall experience.

Baking to Perfection:

Place the pockets on a lined baking sheet and bake at 400°F for 20-25 minutes. Keep an eye on them; they should be golden brown when done, indicating a crunchy exterior and gooey interior.

Egg Wash Technique:

Brush each pocket with beaten egg before baking to achieve a golden, glossy finish. This simple technique elevates the appearance and texture of the pockets.

Sealing the Edges:

Fold the dough over the filling and press the edges to seal tightly. This step ensures that no filling escapes during baking, resulting in perfectly contained pizza pockets.

Filling the Pockets:

Cut the rolled dough into squares and place a spoonful of filling in the center of each. Make sure not to overfill, as this can cause the pockets to burst while baking.

Rolling the Dough:

Roll out the dough on a floured surface to about 1/4 inch thick. This thickness is ideal for ensuring the pockets hold their shape while baking and allows for a satisfying bite.

Forming the Dough:

Gradually add cold water and mix until a cohesive dough forms. Knead gently for about a minute to bring everything together without overworking it, which can make the dough tough.

Cutting in the Butter:

Add cold, cubed butter to the dry ingredients and use a pastry cutter to mix until a crumbly texture forms. This technique is key for ensuring a flaky crust; avoid overworking the dough to maintain its lightness.

Preparing the Dough:

In a separate bowl, whisk together the gluten-free flour, baking powder, and salt. This mixture forms the base for the dough; mixing dry ingredients thoroughly ensures an even texture in the finished pizza pockets.

Mixing the Filling:

Start by combining shredded chicken with buffalo sauce, ranch dressing, mozzarella, and green onions in a bowl. This step is crucial for ensuring every bite is packed with flavor. Stir until the ingredients are well incorporated and set aside.

The Complete Guide to Mastering Delicious and Cheesy Ooey-Gooey Buffalo Chicken Pizza Pockets

Cooling and Serving:

Once baked, let the pizza pockets cool for a few minutes before serving. This helps the filling set slightly, making them easier to eat and enhancing the overall experience.

Baking to Perfection:

Place the pockets on a lined baking sheet and bake at 400°F for 20-25 minutes. Keep an eye on them; they should be golden brown when done, indicating a crunchy exterior and gooey interior.

Egg Wash Technique:

Brush each pocket with beaten egg before baking to achieve a golden, glossy finish. This simple technique elevates the appearance and texture of the pockets.

Sealing the Edges:

Fold the dough over the filling and press the edges to seal tightly. This step ensures that no filling escapes during baking, resulting in perfectly contained pizza pockets.

Filling the Pockets:

Cut the rolled dough into squares and place a spoonful of filling in the center of each. Make sure not to overfill, as this can cause the pockets to burst while baking.

Rolling the Dough:

Roll out the dough on a floured surface to about 1/4 inch thick. This thickness is ideal for ensuring the pockets hold their shape while baking and allows for a satisfying bite.

Forming the Dough:

Gradually add cold water and mix until a cohesive dough forms. Knead gently for about a minute to bring everything together without overworking it, which can make the dough tough.

Cutting in the Butter:

Preparing the Dough:

Mixing the Filling:

Pro Chef Secrets: Perfect Your Pizza Pockets

If gluten is not a concern, you can substitute gluten-free flour with regular all-purpose flour for a slightly different texture.

Ensure the parchment paper is well greased so the pockets don’t stick to the surface while baking.

Pair these pockets with a crisp salad or fresh veggies to balance the richness.

These pizza pockets can be made ahead of time and stored in the fridge until ready to bake for quick meals.

Delicious and Cheesy Ooey-Gooey Buffalo Chicken Pizza Pockets

Name: Delicious and Cheesy Ooey-Gooey Buffalo Chicken Pizza Pockets
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: For the Filling:; 2 cups shredded cooked chicken; 1/2 cup buffalo sauce (adjust for heat preference); 1/2 cup ranch dressing; 1 cup shredded mozzarella cheese; 1/2 cup diced green onions; For the Dough:; 2 cups gluten-free all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1/4 cup cold water; 1 large egg, beaten (for egg wash)

Indulge in the irresistible comfort of our Ooey-Gooey Buffalo Chicken Pizza Pockets, where bold flavors collide with satisfying textures. With shredded chicken, tangy buffalo sauce, creamy ranch dressing, and melty mozzarella cheese, each bite is a delightful fusion of savory and spicy notes that will awaken your taste buds. These tasty pockets are perfect for game day gatherings, fun family dinners, or even late-night snacks when cravings strike. The flaky crust gives way to a warm, gooey filling, creating a mouthwatering experience that keeps everyone coming back for more. Whether you serve them at a party, pack them for lunch, or enjoy a cozy night in, these pizza pockets are a crowd-pleaser that will warm your heart and satisfy your hunger. Get ready to dive into a deliciously cheesy adventure that’s sure to become a favorite in your household!

Prep Time

20 Minutes

Cook Time

25 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

For the Filling:

2 cups shredded cooked chicken

1/2 cup buffalo sauce (adjust for heat preference)

1/2 cup ranch dressing

1 cup shredded mozzarella cheese

1/2 cup diced green onions

For the Dough:

2 cups gluten-free all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/4 cup cold water

1 large egg, beaten (for egg wash)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, combine the shredded chicken, buffalo sauce, ranch dressing, mozzarella cheese, and diced green onions. Mix well until everything is evenly coated.

In another bowl, whisk together the gluten-free flour, baking powder, and salt to form the dough base.

Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.

Gradually add cold water to the flour mixture, stirring until a dough forms. Knead gently for about a minute.

Roll out the dough on a floured surface to about 1/4-inch thickness, then cut into 4-inch squares.

Place a generous spoonful of the filling in the center of each square, being careful not to overfill.

Fold the dough over the filling to create a pocket and press the edges together to seal tightly. You can use a fork to crimp the edges for added security.

Brush the tops of each pocket with the beaten egg for a golden finish.

Bake the pizza pockets for 20-25 minutes until golden brown and crispy.

Allow them to cool slightly before serving with extra ranch or buffalo sauce on the side.