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Buffalo Chicken Hot Pockets

10 servingsBuffalo ChickenHot PocketsHigh ProteinHomemade

Homemade high-protein buffalo chicken hot pockets, perfect for a quick meal or snack.

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Time

Prep: 30min
Cook: 25min
Total: 55min

Nutrition

Nutrition facts aren't available for this recipe yet.

Instructions

Dough

Combine self-rising flour, Greek yogurt, garlic salt, and Italian seasoning in a bowl.
Mix until a dough forms.

Buffalo Chicken Filling

Cook and shred chicken breast.
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.
Mix well.

High Protein Buffalo Sauce

Combine cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and milk in a blender.
Blend until smooth.

Assembly

Divide the dough into 10 equal portions.
Roll out each portion of dough into a circle.
Spoon a portion of the buffalo chicken filling onto one half of each dough circle.
Fold the other half of the dough over the filling.
Crimp the edges to seal.
Place the hot pockets on a baking sheet.

Baking

Preheat oven to 375°F (190°C).
Bake for 20-25 minutes, or until golden brown and heated through.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 1

Makes 10 Hot Pockets. Macros Per Hot Pocket: 425 Calories, 50g Protein, 44g Carbs, 4g Fat. Freezing Instructions: Wrap hot pockets in aluminum foil or an airtight freezer bag and freeze for up to 1 month. Reheating Instructions: Wrap a frozen hot pocket in a wet paper towel, microwave on a plate for 3-4 minutes, then toast in a pan or air fry for a few minutes until crispy.