Lunch: Buffalo Chicken Pockets Recipe

Ingredients

3/4 pound ground chicken
1/3 cup Buffalo wing sauce
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
1/2 cup shredded cheddar cheese
Blue cheese salad dressing, optional

Instructions

Preheat oven to 375 °. In a large skillet, cook chicken over medium heat 5-7 minutes or until no longer pink, breaking into crumbles; drain. Remove from heat; stir in wing sauce.
On a lightly floured surface, roll each biscuit into a 6-in. circle; top each with 1/4 cup chicken mixture and 2 tablespoons cheese. Fold dough over filling; pinch edge to seal.
Transfer to an ungreased baking sheet. Bake 12-14 minutes or until golden brown. If desired, serve with blue cheese dressing. Freeze option: Freeze cooled pockets in a resealable plastic freezer bag. To use, reheat pockets on an ungreased baking sheet in a preheated 375 ° oven until heated through.

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