Remember that song line “Catch a falling star and put it in your pocket. Never let it fade away” by Perry Como from the 1950s? Well, Buffalo chicken would never be a falling star, as it’s just way too tasty. But this recipe definitely wants you to put it in a pocket. It might even be a shooting star on your list of go-to recipes when you look for great soul food ideas. Though don’t let it fade away or safe it for a rainy day. Have it right now or anytime you want: when the suns out, the snow is falling, the wind is blasting outside.
Buffalo chicken pockets are a yummy home run in an intense game of ‘food ball’. So give them a try when you are looking for a tasty companion for Monday night football.
At a glance
- Servings: 10
- Preparation time: 15 minutes
- Oven time: 20 minutes
- Total time from start to finish: 35 minutes
- 1 tube of crescent dough
- 1/2 rotisserie chicken
- 1/4 cup of Buffalo sauce, homemade or your favorite store bought brand
- 1/2 cup of cream cheese
- 1/2 cup of shredded cheese (I use cheddar)
- 1/2 teaspoon of cayenne pepper (for that extra buzz)
How to prepare the buffalo chicken pockets
Shred the rotisserie chicken in a large-ish bowl
Add the cream cheese, the Buffalo sauce (as well as the optional cayenne pepper if you like) and mix everything well. Then drizzle in the shredded cheddar and mix it in as well.
Lay out the crescent dough and cut it into squares and preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Yet another step closer to the Buffalo chicken pockets. Place each square in a mold of a muffin tray and fill it till the top with the Buffalo chicken mix. Then close the pockets by overlapping the flaps of the squares.
Place the muffin tray in the oven and bake it for approximately 20 minutes.