Buffalo Chicken Pizza Pockets Food

BUFFALO CHICKEN PIZZA

Steps:

• Set a pizza stone on an oven rack and preheat the oven to 425 degrees F. Roll out and stretch the dough on parchment paper or a pizza peel to a 12-inch circle; set aside.
• Melt the butter in a medium saucepan over medium-low heat and whisk in the hot sauce. Pour half the mixture into a medium bowl, add the chicken and stir to coat fully. Pour any excess sauce back into the saucepan.
• Ladle a few tablespoons of the remaining hot sauce mixture on the dough and spread in a thin even layer. Scatter with the chicken and mozzarella. Sprinkle the blue cheese on top.
• Transfer the pizza to the preheated pizza stone and cook until crisp, 12 to 15 minutes. Garnish with the scallions, and drizzle the remaining sauce over the top.

BUFFALO CHICKEN POCKETS

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.

HOT DOG PIZZA POCKETS

Steps:

• Preheat the oven to 375 degrees F.
• Whisk the egg in a small bowl with a fork until blended; set the egg wash aside.
• Unfold one of the sheets of puff pastry and roll it out flat; cut into 4 squares. Roll one of the squares into a 6-inch square. Place a hot dog on the right edge of the square. Spread 2 teaspoons of the pizza sauce to the left of the hot dog, leaving a 1/2-inch border of dough uncovered on the left side and a 1/4-inch border on the top and bottom. Sprinkle 2 heaping tablespoons of the mozzarella and about 12 pieces of the pepperoni on top of the pizza sauce. Brush the uncovered edges of the dough with a little egg wash. Tightly roll the dough from the hot dog side to the egg wash side and press down on the seam to seal it. Pinch the top and bottom of the pocket closed and tuck the dough under. Place on a parchment-lined baking sheet and continue with the remaining ingredients, including cutting the second sheet of puff pastry to wrap the remaining hot dogs.
• Prick the wrapped hot dogs with a fork 3 times diagonally along the length of each, then brush with the egg wash. Sprinkle each with about 3/4 teaspoon Italian seasoning and 1 1/2 teaspoons Parmesan.
• Bake until puffed and golden brown, about 25 minutes. Allow to cool 10 minutes before serving with extra pizza sauce on the side.

WINGLESS BUFFALO CHICKEN PIZZA

Steps:

• Preheat oven to 425 degrees F. Preheat grill pan to high.
• Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.
• Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.
• In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.
• Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.

BUFFALO CHICKEN GRILLED PIZZA

Steps:

• Preheat a grill to medium-high heat for indirect grilling.
• Place the dough circles on the hot side of the grill. Let cook for 1 minute, then flip with tongs, moving to a cooler spot on the grill (about medium heat) until the dough begins to pull away from the grill, about 1 minute. Remove to a platter or baking sheet.
• In a large bowl, toss the shredded chicken with the Buffalo sauce. Divide the chicken mixture between the 2 grilled crusts and top with equal amounts of mozzarella and blue cheese crumbles. Put the pizzas back on the grill and grill until the cheese melts, just a minute or 2.
• Sprinkle with chives and garnish with celery leaves. Cut into fourths and serve.

BUFFALO CHICKEN PIZZA

Steps:

• Set up grill for direct cooking over medium heat, and oil grill grate when ready to start cooking.
• Place chicken strips in large bowl with 1 cup buffalo wing sauce and toss to coat chicken.
• Grill the chicken strips about 3 to 4 minutes per side
• While chicken is grilling carefully remove pizza dough from can. Unroll dough onto a flat surface. Spray both sides of the dough with nonstick cooking spray. Place the dough on the grill and let cook for 2 to 3 minutes per side. Carefully watch the crust, it can burn quickly.
• Spread the blue cheese dressing over pizza leaving a 1-inch border. Next, top with mozzarella cheese, red onion, celery, and chicken strips, and drizzle with 2 tablespoons of buffalo wing sauce.
• Cover with grill lid and cook 8 to 10 minutes until cheese is melted and bubbly. Serve hot.
• Indoors: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray and set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with clean hands to form 13 by 9-inch rectangle. Place baking sheet in preheated oven. Bake for 7 minutes or until crust just begins to brown. Remove crust from oven and top as directed. Return to oven for 8 to 10 minutes or until golden brown and cheese is melted.

GREAT BUFFALO CHICKEN PIZZA

Steps:

• Preheat the oven to 400.
• Dice the cooked chicken.
• Melt the butter, add the hot sauce and toss with the chicken.
• Spread the ranch dressing on the pizza crust.
• Top with the chicken.
• Sprinkle on the cheese and bake for 10-12 minutes (or until the cheese is lightly browned).
• It is ready to be devoured!

BUFFALO CHICKEN PIZZA

Steps:

• Unroll pizza crust into a lightly greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 400° for 7 minutes. Brush dough with 3 tablespoons Buffalo wing sauce. Combine cheddar and mozzarella cheeses; sprinkle a third over the crust. Set aside., In a large skillet, cook the chicken, garlic salt, pepper and chili powder in butter until chicken is no longer pink. Add the remaining wing sauce; cook and stir over medium heat 5 minutes longer., Spoon over pizza. Sprinkle with oregano and remaining cheese., Bake until crust is golden brown and cheese is melted, 18-20 minutes. Serve with celery and blue cheese dressing. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.