Ooey-Gooey Buffalo Chicken Pizza Pockets are my absolute go-to whenever I crave cheesy comfort with a spicy kick—think all your favorite buffalo chicken flavors bundled up in fluffy, golden pizza dough! These pockets have that magical balance: melty cheese, tangy buffalo sauce, savory chicken, and just enough crunch from the crust. Whether you’re looking for a high-protein snack, a game day appetizer, or an easy family dinner, this recipe never fails to get rave reviews. Trust me, one bite and you’ll wonder why you ever settled for plain old pizza!
Ingredients You’ll Need
The beauty of these Ooey-Gooey Buffalo Chicken Pizza Pockets lies in their simplicity—each ingredient is carefully chosen to boost flavor and create that signature gooey center. Let’s take a closer look at what you’ll need and why you don’t want to skip a single item!
- Cooked chicken: Shredded chicken is the heart of each pocket, soaking up all the spicy, tangy sauce for maximum flavor.
- Buffalo wing sauce: The star ingredient that brings heat, zest, and unmistakable buffalo flair.
- Ranch or blue cheese dressing: A creamy layering element that mellows the heat and brings a cool, classic contrast.
- Shredded mozzarella cheese: The ultimate cheese pull—gooey, stretchy, and mild enough to let the buffalo sauce shine.
- Shredded cheddar cheese: Adds boldness and color while blending with the mozzarella for that irresistible cheese blend.
- Refrigerated pizza dough: No mess or fuss—just pillowy, bake-ready dough that gets perfectly golden and crispy.
- Large egg (for egg wash): Brushed on top for a shiny, bakery-style finish.
- Unsalted butter: Melted and brushed over the pockets to add richness and keep the crust oh-so-tender.
- Garlic powder: Infuses the final product with a subtle, savory aroma you’ll smell the second they come out of the oven.
- Dried parsley: A sprinkle on top for that pop of color and a hint of herbaceous freshness.
How to Make Ooey-Gooey Buffalo Chicken Pizza Pockets
Step 1: Prep the Oven and Baking Sheet
Preheat your oven to 400°F (200°C) to get it nice and hot—this ensures the pizza dough puffs up and turns golden. Line a baking sheet with parchment paper for fuss-free cleanup and to keep those pockets from sticking.
Step 2: Toss the Chicken with Buffalo Sauce
In a medium mixing bowl, combine the shredded chicken with the buffalo wing sauce. Be generous here! Give it a good stir until every single strand of chicken is coated in that iconic, spicy red sauce. This juicy, fiery mixture is what makes these pockets truly irresistible.
Step 3: Roll Out and Cut the Dough
Lightly flour your work surface and roll out the refrigerated pizza dough into a rectangle, aiming for an even thickness all around. Using a sharp knife or a pizza cutter, divide the dough into 6 to 8 equal rectangles (depending on how big you want your pockets). Try to keep the sizes consistent so everything bakes evenly.
Step 4: Fill Each Pizza Pocket
On one half of each rectangle, pile on some buffalo chicken, careful not to overfill. Drizzle a ribbon of ranch or blue cheese dressing over the top for cooling creaminess, then sprinkle both mozzarella and cheddar cheese for maximum ooze factor.
Step 5: Fold and Seal the Pockets
Gently fold the dough over the filling, creating a tidy package. Use a fork to crimp the edges, pressing down firmly to seal all that deliciousness inside. This also gives each pocket those classic ridges that look—and taste—so satisfying.
Step 6: Brush with Egg Wash and Bake
Arrange the filled pockets on your prepared baking sheet, then grab your beaten egg and brush it over the tops. This step is key for getting that shiny, beautifully browned crust. Bake in the oven for 15 to 18 minutes, until each pizza pocket is puffed, golden, and slightly crispy.
Step 7: Add the Buttery Garlic-Parsley Finish
While the pockets are baking, melt your butter and stir in the garlic powder and dried parsley. Brush this fragrant mixture over the hot pizza pockets right after they come out of the oven. This finishing touch delivers extra flavor and a tantalizing aroma.
Step 8: Serve and Enjoy!
Let your Ooey-Gooey Buffalo Chicken Pizza Pockets cool for a minute or two, then serve them while they’re still hot and melty. Don’t forget some extra ranch or blue cheese dressing for dipping!
How to Serve Ooey-Gooey Buffalo Chicken Pizza Pockets
Garnishes
Top your fresh-from-the-oven pizza pockets with a sprinkle of chopped fresh parsley or a few slivers of green onion for color and crunch. For a bolder kick, a dash of extra buffalo sauce or a drizzle of ranch right on top brings even more flavor—and that mouthwatering look!
Side Dishes
Ooey-Gooey Buffalo Chicken Pizza Pockets pair perfectly with crisp celery sticks, carrot batons, or a cool cucumber salad to balance their heat. If you’re feeding a crowd or want a more filling meal, serve them with a light Caesar salad or tangy coleslaw on the side.
Creative Ways to Present
Stack the pizza pockets on a rustic wooden board with little bowls of extra buffalo sauce, ranch, or blue cheese for communal dipping. Hosting a party? Slice the pockets in half or thirds for a shareable appetizer platter that will disappear in minutes—buffalo chicken lovers won’t be able to resist!
Make Ahead and Storage
Storing Leftovers
To keep your Ooey-Gooey Buffalo Chicken Pizza Pockets fresh, let any leftovers cool completely, then store them in an airtight container in the fridge for up to three days. They hold their flavor and texture surprisingly well, making for a super easy lunch the next day!
Freezing
If you want to prep ahead, assemble and freeze the unbaked pizza pockets (skip the egg wash until baking day). Lay them flat on a baking sheet to freeze, then transfer to a zip-top bag. When you’re ready to bake, pop them straight from the freezer into the oven—just add 5 extra minutes to the cooking time.
Reheating
For the best results, reheat refrigerated or frozen pizza pockets in a 350°F oven or toaster oven until warmed through—this keeps the crust crispy and the filling gooey. Avoid the microwave if possible, as it tends to soften the crust.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut, delivering tenderness and rich flavor with no extra cooking needed. Just shred and toss it with the buffalo sauce for a speedy, weeknight-friendly approach.
Is there a way to make this recipe less spicy?
Of course—simply use a mild buffalo sauce or cut the buffalo sauce with a little extra ranch or cream cheese to tone down the heat. You could even let everyone add extra heat to their own pizza pockets at the table!
Can I use homemade pizza dough?
Definitely! If you love making dough from scratch, go for it. Homemade dough adds a personal touch and can make the pockets extra fluffy, but refrigerated dough works great for saving time and effort.
What’s the best way to keep the filling from leaking out?
Don’t overfill, and make sure the edges of the dough are well sealed with a fork. A little egg wash on the inside edges before sealing can help, too. This keeps all that cheesy Ooey-Gooey Buffalo Chicken Pizza Pockets magic inside where it belongs!
Can I add vegetables or other extras to the filling?
Absolutely! Sautéed onions, bell peppers, or jalapeños make excellent additions and bring even more flavor and color to your pizza pockets. Just be sure not to add too much moisture to keep the crust crisp.
Final Thoughts
I’m always thrilled to introduce friends to these Ooey-Gooey Buffalo Chicken Pizza Pockets because they’re the ultimate blend of easy, fun, and over-the-top delicious. Whether you’re hosting a get-together or just need a new weeknight winner, give these a try and watch them disappear faster than you can say, “save me another one!”
Print
Ooey-Gooey Buffalo Chicken Pizza Pockets Recipe
- Total Time: 38 minutes
- Yield: 6 to 8 pizza pockets 1x
- Diet: Non-Vegetarian
Description
These Ooey-Gooey Buffalo Chicken Pizza Pockets are a delicious and convenient snack or meal, perfect for game day or a fun family dinner. Filled with tender shredded chicken tossed in zesty buffalo sauce and gooey melted cheeses, these pockets are sure to be a hit with everyone!
Ingredients
For the Buffalo Chicken Filling:
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo wing sauce
- 1/2 cup ranch or blue cheese dressing
For the Pizza Pockets:
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1 package (16 ounces) refrigerated pizza dough
- 1 large egg, beaten (for egg wash)
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Buffalo Chicken Filling: In a medium bowl, toss the shredded chicken with buffalo sauce until well coated.
- Assemble the Pizza Pockets: Roll out the pizza dough and cut into rectangles. Spoon buffalo chicken on one half of each piece, add dressing and cheeses, then fold and seal.
- Bake: Place on the baking sheet, brush with egg wash, and bake for 15-18 minutes until golden brown.
- Finish: Mix melted butter with garlic powder and parsley, then brush over the hot pockets. Serve warm with extra dressing for dipping.
Notes
- You can add sautéed onions, bell peppers, or jalapeños for extra flavor.
- The pockets can be made ahead and frozen unbaked; adjust baking time when cooking from frozen.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pizza pocket
- Calories: 370
- Sugar: 3g
- Sodium: 890mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 65mg
