2 cups cooked chicken, shredded
1/2 cup Buffalo sauce
1 cup shredded mozzarella cheese
1/2 cup cream cheese, softened
1/4 cup chopped green onions
1 package (8 pieces) refrigerated crescent roll dough
1 tablespoon melted butter
1 teaspoon garlic powder
1/2 teaspoon dried parsley
Directions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the shredded chicken, Buffalo sauce, mozzarella cheese, cream cheese, and green onions. Mix until well combined.
Unroll the crescent roll dough and separate it into triangles.
Place a generous spoonful of the chicken mixture onto the wide end of each triangle.
Fold the dough over the filling, pinching the edges to seal and form a pocket.
Place the pockets on a baking sheet lined with parchment paper.
Brush the tops with melted butter and sprinkle with garlic powder and dried parsley.
Bake for 12-15 minutes, or until the pockets are golden brown and crispy.
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Allow to cool slightly before serving.
Variations & Tips
For a milder version, use a less spicy sauce or mix Buffalo sauce with some ranch dressing. You can also add crumbled blue cheese for an extra tangy flavor. For a gluten-free option, use gluten-free dough. These pockets can be made ahead of time and frozen; just bake them directly from the freezer, adding a few extra minutes to the baking time.
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