Buffalo Chicken Hot Pockets are one of my favorite dinner/snack recipes. I don't usually snack on things like this but it is possible to make bite sized pockets good for finger food parties.
Ingredients:
1 can of biscuits (or crescent rolls)
3 tbsp of buffalo chicken hot sauce (or more if desired)
1/2 of a box of cream cheese OR 1/2 cup of ranch
1/2 cup of cheese
salt and pepper to taste
1 cup of shredded cooked chicken
Instructions:
Boil fresh chicken in a pan on medium until meat is fully cooked.
Put the chicken in a medium mixing bowl and shred it.
In the same bowl, add all other ingredients and mix well.
On a cookie sheet that is greased or floured, flatten the biscuits out into flat pancake like patties.
Scoop out a decent helping of the chicken mix onto the center of the biscuit patty. (Make sure each is filled with desired amount of chicken mix, and the biscuit can still stretch to be closed like a hard taco without spilling out onto the cookie sheet.)
Fold each biscuit patty into a hard taco style and pinch all the edges shut so it is completely closed like a half moon shaped hot pocket.
Bake in oven for 15 mins, or until cooked. (Follow the biscuit package instructions.) Add a few minutes if the bottom of the pockets are not cooked.
Serves 6 hot pockets
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