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Buffalo Chicken Hot Pockets
55 min10 servingsMedium
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Homemade high-protein buffalo chicken hot pockets, perfect for a quick meal or snack.
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Recipe Details
Prep30m
Cook25m
Total55m
Servings: 10
Difficulty: Medium
Tags:
Buffalo ChickenHot PocketsHigh ProteinHomemade
Ingredients
Dough
- 500gSelf Rising Flour
- 520gGreek yogurt(0% Fat)
- 1tbspGarlic salt
- 1tbspItalian seasoning
Buffalo Chicken Filling
- 40ozChicken breast
- ½tbspGarlic salt
- ½tbspSmoked paprika
- 2tbspsRanch seasoning
- ½tbspBlack pepper
- 4tbspsTomato salsa
- 1cupDiced White Onions
- ½cupBuffalo sauce
- 3 ½cupsFat Free Mozzarella
- 10gFresh Chives
High Protein Buffalo Sauce
- 1 ½cupsCottage cheese
- 2oz1/3 Fat Cream Cheese
- ½tbspGarlic salt
- ½tbspBlack pepper
- ½tbspOnion powder
- ½cupBuffalo sauce
- ¼cupFat Free Milk
Instructions
Dough
- 1 Combine self-rising flour, Greek yogurt, garlic salt, and Italian seasoning in a bowl.
- 2 Mix until a dough forms.
Buffalo Chicken Filling
- 1 Cook and shred chicken breast.
- 2 In a bowl, combine shredded chicken, garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, diced white onions, buffalo sauce, fat-free mozzarella, and fresh chives.
- 3 Mix well.
High Protein Buffalo Sauce
- 1 Combine cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and milk in a blender.
- 2 Blend until smooth.
Assembly
- 1 Divide the dough into 10 equal portions.
- 2 Roll out each portion of dough into a circle.
- 3 Spoon a portion of the buffalo chicken filling onto one half of each dough circle.
- 4 Fold the other half of the dough over the filling.
- 5 Crimp the edges to seal.
- 6 Place the hot pockets on a baking sheet.
Baking
- 1 Preheat oven to 375°F (190°C).
- 2 Bake for 20-25 minutes, or until golden brown and heated through.
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