Buffalo Chicken Pockets

Dough Ingredients:

3/4 cup warm water

2 tsp. active dry yeast

2 tsp. sugar

1/4 cup oil

1/2 tsp. salt

2 – 3 cup flour

Filling Ingredients:

1/2 lb. boneless, skinless chicken breasts

Salt and pepper

4 oz. cream cheese, softened

1 tsp. garlic powder

1 tsp. onion powder

1/4 cup hot sauce or buffalo wing sauce, more or less to taste

2 T. butter

1 hour rising time:  Pour the warm water into a large mixing bowl and stir in the yeast and sugar. Let sit until foamy, about 3-5 minutes. Stir in the oil, salt and 1 cup flour until combined. Continue adding and mixing in the flour until dough is smooth and no longer sticky. Knead (or beat with a dough hook in a mixer) for an additional minute. Cover and let rise for one hour.

30 minutes cooking time:  Season the chicken with salt and pepper to taste. Bake in a 375 degree oven for 20-30 minutes or grill on the stove, until fully cooked. Cool completely and cut into small pieces.

Filling: Beat together the softened cream cheese and hot sauce until smooth. Stir in garlic and onion powder. Stir in the chicken to the cream cheese mixture. Adjust the amount of hot sauce used per your tastes. Refrigerate until ready to use.

Dough:  Roll out the dough on a well floured surface. Cut into circles with a small biscuit cutter or juice glass. Place about a teaspoon of the buffalo chicken filling in the center of each circle and fold the dough over to close. Press to seal lightly. Place the finished puffs on a baking sheet.

Preheat oven to 375 degrees:   Melt the butter and brush over each puff. Bake for 15 – 20 minutes, until lightly golden brown. If desired, serve with celery sticks and Ranch or Bleu Cheese dressing for dipping.

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