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Creamy Buffalo Chicken Pockets

This recipe comes to us from our friends at More Than Just Reviews by Pink
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  • 2 packages Pillsbury Crescent Dough Sheet
  • 2 cups white meat Rotisserie Chicken, roughly chopped
  • 1/2 cup of softened cream cheese
  • 3/4 cup of Moore’s Original Buffalo Sauce
  • 1 cup mozzarella cheese, divided in half


1. Preheat oven to 375 degrees.
2. Cut dough into 6 sections and set aside. 
3. In a bowl mix chicken, cream cheese and buffalo sauce together.
4. Take one half of the mozzarella cheese and spinkle about 1 T. onto one section of dough.
5. Add 1 T. of the chicken mixture.
6. Fold over and press dough edges together.
7. Sprinkle leftover cheese over the top of each pocket.
8. Bake for 13-15 minutes or until lightly browned.
9. Remove from oven and allow to cool for 5 minutes before serving.