Cheesy Buffalo Chicken Pockets

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I have been trying to be better at using up ALL of my leftovers in the fridge lately and wasting less. I made a butter cream frosting not too long ago and had 4 oz (1/2 of a box) of cream cheese left in the fridge. I also had 1 chicken breast since our pack had an odd number in it the last time. I pretty much always have cheese on hand and I always have ranch and hot sauce in the fridge. The only thing I needed was a some crescent roll dough and voila! My favorite dip was turned into a fun meal.
If you are familiar with making buffalo chicken dip, this is 1/2 of a regular recipe, and it makes 8 pockets, but you could always double it for a crowd.

Cheesy Buffalo Chicken Pockets

1 Large chicken breast, cooked (or 1 10oz can chicken, drained)

4 oz cream cheese (I used fat free)

1/4 C ranch (I used fat free)

3 T Louisiana hot sauce (or whatever you have)

1/2 -1 C shredded cheddar cheese

1 can crescent roll dough (I used reduced fat)

Preheat oven to 350 degrees. Shred the chicken breast and put it in a medium bowl. Add all other ingredients to chicken and mix well until everything is combined. Roll out the crescent dough on a clean surface and use rolling pin to flatten out the serrated edges. Cut into 8 squares and start filling the squared with the chicken dip. Fold dough over and crimp edges of dough with a fork so filling does not escape. Once all pockets are filled, place them on a silpat or parchment paper lined baking sheet. Cook for 13-15 minutes or until tops are golden brown. 

 

These are so warm and cheesy when they come out of the oven, it was hard to wait long enough for them to cool down before digging into them! 

These would be a great snack for the super bowl game this weekend! Give 'em a try!