Monday, May 29, 2017

Buffalo Chicken Pockets


I have a new recipe for you that I've concocted and it's quickly becoming my favorite go-to quick meal (or snack!) and is oh-so-easy to make.  It's also delicious and super tasty.

What you'll need:

  • Ranch dressing
  • 1 can chicken breast (or 1 cooked chicken breast shredded)
  • Franks Red Hot Wings sauce
  • Monterey Jack shredded cheese
  • 1 tube crescent rolls
How to make these delish buff-chick pockets:
  1. Preheat oven to 375 degrees
  2. Drain the water from the chicken breast, put into container and shred with hands or a fork
  3. Mix in hot sauce to desired taste (more = spicer, less = less spicy) -- I usually use about 1/4-1/2 cup
  4. Add ranch and mix (I usually use about 1/8 of a cup or so)
  5. Add shredded cheese (about 1/2 - 2/3 of a cup) to taste -- I like mine very cheesy!
  6. Once mixed together set aside
  7. Unroll crescent rolls and leave as 4 squares (push/blend the slits together so they aren't triangles)
  8. Spread a bit of shredded cheese on each square, and then spoon some of the chicken mixture on top of that; repeat for all 4 of the crescent roll squares
  9. Fold the crescent roll squares on top of themselves to make a pocket
  10. Put pockets onto a baking sheet (I line with foil and spray with cooking spray) and bake until golden brown, about 10 minutes or so.
  11. Take out of the oven and ENJOY!





These things are DELISH and start to finish take less than 20 minutes to make!  If you need a quick go-to snack (or meal) give these a whirl.  You can probably make them smaller for 'bite size' if you need them for a party appetizer.  Enjoy!  And if you make them let me know how you like them!!

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