Buffalo Chicken Pizza Pockets
- Level: Easy
- Yield: 4 servings
- Total: 45 min (includes cooling time)
- Active: 20 min
Ingredients
3 tablespoons extra-virgin olive oil
8 ounces chicken breast, minced
Kosher salt and freshly ground black pepper
1 cup grated Parmesan
3/4 cup Buffalo sauce
1/2 cup chopped scallions
Store-bought pizza dough
1 egg, beaten with 1 tablespoon water
4 slices mozzarella
Directions
- Preheat the oven to 425 degrees F.
- Heat a cast-iron skillet over medium-high heat. Add the oil and chicken, and sprinkle with 1 teaspoon each salt and pepper. Cook for 4 minutes, until fully cooked.
- Scrape the chicken into a mixing bowl along with the Parmesan, Buffalo sauce and scallions. Mix and then cool for 10 minutes.
- Roll out pizza dough and cut into four 4-inch squares. Place a slice of mozzarella in the center of each square and top with the filling. Brush the edges of the dough with egg wash and fold over the sides to seal.
- Place the pockets on a cookie sheet and bake for 10 to 12 minutes.