Buffalo Chicken Hot Pockets

Serves 10
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Directions

  1. 1Wrap the hot pockets in aluminum foil or put them in an airtight freezer bag.
  2. 2Wrap the hot pockets in aluminum foil or put them in an airtight freezer bag.
  3. 3Wrap the hot pockets in aluminum foil or put them in an airtight freezer bag.
  4. 4Place them in the freezer and keep frozen for up to 1 month.
  5. 5Place them in the freezer and keep frozen for up to 1 month.
  6. 6Place them in the freezer and keep frozen for up to 1 month.
  7. 7Take out a frozen hot pocket and wrap it in a wet paper towel.
  8. 8Take out a frozen hot pocket and wrap it in a wet paper towel.
  9. 9Take out a frozen hot pocket and wrap it in a wet paper towel.
  10. 10Microwave it on a plate for 3-4 minutes.
  11. 11Microwave it on a plate for 3-4 minutes.
  12. 12Microwave it on a plate for 3-4 minutes.
  13. 13Toast in a pan or air fry for a few minutes if you like it crispy.
  14. 14Toast in a pan or air fry for a few minutes if you like it crispy.
  15. 15Toast in a pan or air fry for a few minutes if you like it crispy.

Ingredients

  • 500 g Self Rising Flour
  • 500 g Self Rising Flour
  • 500 g Self Rising Flour
  • 520 g Greek Yogurt (0% Fat)
  • 520 g Greek Yogurt (0% Fat)
  • 520 g Greek Yogurt (0% Fat)
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Italian Seasoning
  • 1 Tbsp Italian Seasoning
  • 1 Tbsp Italian Seasoning
  • 40 oz Chicken Breast
  • 40 oz Chicken Breast
  • 40 oz Chicken Breast
  • 0.5 Tbsp Garlic Salt
  • 0.5 Tbsp Garlic Salt
  • 0.5 Tbsp Garlic Salt
  • 0.5 Tbsp Smoked Paprika
  • 0.5 Tbsp Smoked Paprika
  • 0.5 Tbsp Smoked Paprika
  • 2 Tbsps Ranch Seasoning
  • 2 Tbsps Ranch Seasoning
  • 2 Tbsps Ranch Seasoning
  • 0.5 Tbsp Black Pepper
  • 0.5 Tbsp Black Pepper
  • 0.5 Tbsp Black Pepper
  • 4 Tbsps Tomato Salsa
  • 4 Tbsps Tomato Salsa
  • 4 Tbsps Tomato Salsa
  • 1 Cup Diced White Onions
  • 1 Cup Diced White Onions
  • 1 Cup Diced White Onions
  • 0.5 Cup Buffalo Sauce
  • 0.5 Cup Buffalo Sauce
  • 0.5 Cup Buffalo Sauce
  • 3.5 Cups Fat Free Mozzarella
  • 3.5 Cups Fat Free Mozzarella
  • 3.5 Cups Fat Free Mozzarella
  • 10 g Fresh Chives
  • 10 g Fresh Chives
  • 10 g Fresh Chives
  • 1.5 Cups Cottage Cheese
  • 1.5 Cups Cottage Cheese
  • 1.5 Cups Cottage Cheese
  • 2 oz 1/3 Fat Cream Cheese
  • 2 oz 1/3 Fat Cream Cheese
  • 2 oz 1/3 Fat Cream Cheese
  • 0.5 Tbsp Garlic Salt
  • 0.5 Tbsp Garlic Salt
  • 0.5 Tbsp Garlic Salt
  • 0.5 Tbsp Black Pepper
  • 0.5 Tbsp Black Pepper
  • 0.5 Tbsp Black Pepper
  • 0.5 Tbsp Onion Powder
  • 0.5 Tbsp Onion Powder
  • 0.5 Tbsp Onion Powder
  • 0.5 Cup Buffalo Sauce
  • 0.5 Cup Buffalo Sauce
  • 0.5 Cup Buffalo Sauce
  • 0.25 Cup Fat Free Milk
  • 0.25 Cup Fat Free Milk
  • 0.25 Cup Fat Free Milk

Tips

  • To freeze, wrap hot pockets in aluminum foil or put in an airtight freezer bag for up to 1 month.
  • To reheat, wrap a frozen hot pocket in a wet paper towel, microwave for 3-4 minutes, and then toast or air fry for crispiness.