Looking for a great game-time snack? Buffalo Chicken & Cheese Pockets are the way to go! These air-fried pockets are the perfect finger foods, to snack on! This recipe was cooked by our wonderful Slap Krewe member Angie or otherwise known as @dastylishfoodie15. For more of Angie's recipes check out her website!
2Wewalka Classic European Style Pizza dough (14.1 oz )
Round Biscuit or Cookie cutter to cut out the dough 3 1/2 – 4 inches
Boneless/ Skinless Chicken thighs 1.65 lbs
Fresh Parsley (garnish, optional)
Set the oven to Broil (500 degrees). Rinse the chicken. Pat dry.Season the chicken with Slap Ya mama hot blend on both sides. Set aside. Add chicken to baking pan.
Place the chicken in the oven. Broil for 8-10 minutes or until internal temperature is 165 degrees. Remove the chicken from the oven. Set aside. Preheat the air fryer.
Add 3 chicken thighs to a bowl. Shred with two forks. Add 1/3 cup of Buffalo sauce to the shredded chicken. Stir. Set aside.
Unroll the pizza dough on a cutting board. *My recommendation is don’t take the dough out until you are almost ready for it. It’s easier to manage.*Use a round cutter to cut the dough into round pieces. Use a little flour on your hand, this will make it easy to manage dough.
Add cheese to one piece of the round dough. Top with shredded chicken about 1/2 tbsp each or more depending on size. Add a little more cheese on top.
Add a top piece of dough. Use a fork to pinch the dough together. Repeat until you run out of dough or chicken. Set air fryer on bread setting, 350 degrees for 5 – 6 minutes. Cooking times may vary. Carefully remove from the Air Fryer.
Plate the Buffalo chicken & cheese pockets. Drizzle with Ranch Dressing. Add chopped parsley.