Macros for Each Buffalo Chicken Pocket:
251 Cals, 12g Carbs, 11g Fat, 26g Protein
Ingredients (makes 8 Pockets):
1 Roll of Pillsbury Pie Crust
24oz Chicken Breast (weighed raw)
Blackened Seasoning
Franks Red Hot Buffalo Sauce
Non Stick Olive Oil Spray
24g Parmesan Cheese
112g Part Skim Mozzarella
1 Large Egg for Egg Wash
Fresh Chopped Parsely
Red Pepper Flakes’
*If reheating this, 3 minutes in the air fryer on 400 degrees F is perfect!
Directions:
1.) Cook your chicken breast and then chop it up into small pieces. Add to a bowl and combine with buffalo sauce.
2.) Now take your dough and you’ll need to roll it out more so you can get 8 rectangles. I sliced mine is half and then rolled it. Got 2 rectangles my first time. Then got the scraps of the dough. Rolled it again. Gone one more rectangle. Then rolled it again to get close to a rectangle shape since I didn’t want to cut off any dough.
3.) Repeat this process with the other half of the dough. You want 8 rectangles.
4.) Now cover a pan in parchment paper and spray 4 spot with olive oil spray. Then add 3g parmesan cheese on top of each olive oil spray. Then add 14g part skim mozzarella on top. Then 1/8th of your buffalo chicken mixture. Press down and form into a rectangle.
5.) Then add your dough on top of each and press them as flat as you can. Brush egg wash on top and then bake on 400 degrees F for 10 minutes.
6.) Once done, they are good to go! I went with a ranch dipping station! Enjoy!