BUFFALO CHICKEN HOT POCKETS RECIPES
BUFFALO CHICKEN POCKETS RECIPE: HOW TO MAKE IT
Here’s my idea of pub food made easy: biscuits flavored with Buffalo wing sauce and blue cheese. They're my Friday night favorite. —Maria Regakis, Saugus, Massachusetts
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. 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., Transfer to an ungreased baking sheet. Bake until golden brown, 12-14 minutes. If desired, serve with blue cheese dressing.
Freeze option: Freeze cooled pockets in a freezer container. To use, reheat pockets on an ungreased baking sheet in a preheated 375° oven until heated through.
Nutrition Facts : Calories 258 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 987mg sodium, CarbohydrateContent 25g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 12g protein.
BIG & TASTY BUFFALO CHICKEN POCKETS RECIPE - PILLSBURY.COM
Treat your family with this pie made with chicken, bell pepper and Pillsbury™ Big & Flaky dinner rolls—a delicious dinner.
Provided by Pillsbury Kitchens
Total Time 40 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 6
Steps:
- 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.
- 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. Top with mozzarella cheese, blue cheese and bell pepper. Press remaining 2 rectangles to 7x5 inches, firmly pressing perforations to seal. Place each rectangle over bell pepper, pinching center seam to seal.
- Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.
Nutrition Facts : Calories 390 , CarbohydrateContent 26 g, CholesterolContent 55 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 21 g, SaturatedFatContent 9 g, ServingSize 1 Slice, SodiumContent 940 mg, SugarContent 6 g, TransFatContent 1/2 g
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