Buffalo Chicken Football Pockets Family Table Treasures
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!
Low Fat Buffalo Chicken Pockets Recipe by tiffany.corrales Cookpad
Preheat oven to 375 Degrees F. Line a large baking sheet with parchment paper. Set aside. Unroll your refrigerated pie crust and place on a clean counter. Roll over a few times with a rolling pin to smooth out. Using a 2 inch round cookie cutter, cut out as many circles as you can. Pull up excess dough and set aside.
Buffalo Chicken Pockets are stuffed with rotisserie chicken, buffalo
Divide into 8 balls. In a separate medium bowl, combine the shredded buffalo chicken and cheese. Mix well. Roll out each dough ball and place a spoonful of the buffalo chicken cheese mixture in the middle. Fold and seal the edges around the filling. Spray the ball with cooking spray and place in the airfryer.
Buffalo Chicken Pockets
Buffalo Chicken Enchiladas. This is not a drill. These buffalo chicken enchiladas—filled with tender rotisserie chicken, lots of cheese and, of course, Buffalo sauce—are a craveworthy, easy and delicious meal. The entire family will ask for them again and again. —Becky Hardin, St. Peters, Missouri.
Buffalo Chicken Pockets
1. In a small skillet over medium heat, mix together chicken and buffalo sauce. Cook for approximately 3-5 minutes and set aside. 2. In a small mixing bowl, whisk together the egg and water until well combined. Set aside. 3. Using the ravioli press, stamp out the bread into a rectangular shape. Repeat for each slice of bread.
From my tiny kitchen... Buffalo Chicken Pockets
Buffalo Chicken Pockets Makes 4 pockets Ingredients 2 chicken breasts Olive oil Salt and pepper 1 package puff pastry 1/4 cup buffalo sauce 2 tablespoons butter 1 egg 1. Preheat oven to 350 degrees F. Drizzle a saute pan with olive oil over medium-high heat. Season chicken breasts with salt and pepper, and cook on both sides until chicken is.
Buffalo Chicken Pockets CPA Certified Pastry Aficionado
Preheat oven to 375 F. In a mixing bowl, stir together the chicken, buffalo sauce, blue cheese and green onions until well combined. Lightly flour a surface. Unfold your puff pastry onto your prepared surface and roll out creases. Use a pizza cutter or sharp knife to cut the dough into nine squares.
Buffalo Chicken Pockets CPA Certified Pastry Aficionado
Preheat oven to 375. Cut dough into 6 sections, set aside. In a bowl, mix chicken breast, cream cheese, buffalo sauce, Go back to your dough, take half of the cheese and sprinkle about a tablespoon on the dough. Add a tablespoon of your chicken mixture. Fold over, overlapping the longer edges.
Buffalo Chicken Pockets are a quick and easy recipe that's perfect
Using a fork, crimp the edges. In a small bowl, mix together one egg and 2 tablespoons of water. Brush the tops of the puff pastry dough with the egg wash. Sprinkle a little bit of shredded mozzarella cheese on top of each triangle. Bake at 400-degrees F for about 20 minutes until golden brown and serve warm.
Buffalo Chicken Pockets CPA Certified Pastry Aficionado
Preheat oven to 425 degrees F. Roll the puff pastry pieces slightly into rectangles. Divide the buffalo chicken evenly among each puff pastry rectangle, placing on one side of the puff pastry leaving room to fold over.
Buffalo Chicken Pockets CPA Certified Pastry Aficionado
Line a baking sheet with parchment paper or silpat. In a large bowl mix mix shredded chicken, blue cheese, cheddar cheese, hot sauce and salt and pepper. Sprinkle some flour on your work surface and roll out each sheet of puff pastry into a rectangle about 15 inches by 8 inches.Cut each sheet into 6 equal rectangles.
Cookin' Cowgirl Cheesy Buffalo Chicken Pockets
Instructions. Preheat oven to 400 degrees. Boil chicken breasts for 20 minutes, cool, then shred with forks. In a small bowl, stir chicken and hot sauce. Lay out egg roll wrappers on a clean flat surface with bowl of water ready. In each egg roll, place a spoonful of chicken and top with carrots and celery.
Big & Tasty Buffalo Chicken Pockets recipe from
Cook foil packets on a grill over medium heat for about 20 minutes or until potatoes and chicken are cooked. Once the chicken reaches an internal temp of 165 degrees and the potatoes are tender carefully open foil packets and add shredded mozzarella cheese. Place back on the grill for a couple of minutes until the cheese melts.
BBQ/Buffalo Chicken Pockets with Crescent Rolls Carly Blogs Here
1. Heat oven to 375°F. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14x5-inch rectangle. Firmly press perforations and center seam to seal. 2. In medium bowl, mix chicken and sauce. Spoon chicken mixture lengthwise in 4-inch strip down center of dough to within 1/4 inch of edges.
Buffalo Chicken Pockets Recipe Recipe Chicken pockets, Buffalo
Drain the water from the chicken breast, put into container and shred with hands or a fork; Mix in hot sauce to desired taste (more = spicer, less = less spicy) -- I usually use about 1/4-1/2 cup; Add ranch and mix (I usually use about 1/8 of a cup or so) Add shredded cheese (about 1/2 - 2/3 of a cup) to taste -- I like mine very cheesy!
BBQ/Buffalo Chicken Pockets with Crescent Rolls Carly Blogs Here
In a large skillet, cook chicken over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Remove from heat; stir in wing sauce. On a lightly floured surface, roll each biscuit into a 6-in. circle and top each with 1/4 cup chicken mixture and 2 tablespoons cheese. Fold dough over filling; pinch edge to seal.