Cheesy Buffalo Chicken Pockets.

You can have Cheesy Buffalo Chicken Pockets using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Cheesy Buffalo Chicken Pockets

1. It's 2 cup of shredded or small diced chicken. I used left over roasted chicken.
2. It's 1/4 cup of Frank's Buffalo Hot Wing Sauce.
3. You need 8 oz of Cream Cheese, softened.
4. Prepare 1 envelope of Hidden Valley Ranch mix.
5. You need 1 of your favorite cheese.
6. You need 1 can of Grand biscuits (crescents or even puff pastry).
7. You need dash of ground black pepper.
8. You need 1/2 of onion, chopped (I had white on hand but wish I had green onions).
9. Prepare dash of sea salt.
10. You need 1 of Egg, beaten for wash.
11. You need 1 of cayenne pepper.

Cheesy Buffalo Chicken Pockets step by step

1. Preheat oven to 350°F..
2. Combine softened cream cheese, Frank's sauce and ranch mix until smooth..
3. Add cream cheese mixture to chicken, chopped onions, salt and pepper. Blend well..
4. Flatten down the biscuits until double their size on a very slightly greased cookie sheet. Place a pinch of your favorite cheese in the center of the dough followed by a good spoonful of the chicken mixture..
5. Fold the dough over, meeting the ends and pinch the ends together sealing the seam..
6. Brush each doughy filled goodness with the egg wash, sprinkle slightly with cayenne pepper and pop those babies in the oven for 15-18 minutes OR until golden brown on top..
7. Serve with your favorite dipping sauce. ENJOY!!!!!!!!.