Buffalo Chicken Hot Pockets
Directions
- 1To make our high protein buffalo sauce we're going to combine one cup of cottage cheese, quarter cup buffalo sauce, two ounces reduced fat cream cheese, a tablespoon of ranch seasoning and blend everything together until completely smooth.
- 2To make our high protein buffalo sauce we're going to combine one cup of cottage cheese, quarter cup buffalo sauce, two ounces reduced fat cream cheese, a tablespoon of ranch seasoning and blend everything together until completely smooth.
- 3To make our high protein buffalo sauce we're going to combine one cup of cottage cheese, quarter cup buffalo sauce, two ounces reduced fat cream cheese, a tablespoon of ranch seasoning and blend everything together until completely smooth.
- 4Next we're gonna add 24 ounces of rotisserie chicken breast to a bowl, shred it up, add in our sauce, fresh chives and mix it all together until completely combined.
- 5Next we're gonna add 24 ounces of rotisserie chicken breast to a bowl, shred it up, add in our sauce, fresh chives and mix it all together until completely combined.
- 6Next we're gonna add 24 ounces of rotisserie chicken breast to a bowl, shred it up, add in our sauce, fresh chives and mix it all together until completely combined.
- 7To make our high protein dough we're gonna combine two cups of self rising flour, garlic salt, a cup of fat free greek yogurt and mix it all together to form a dough ball.
- 8To make our high protein dough we're gonna combine two cups of self rising flour, garlic salt, a cup of fat free greek yogurt and mix it all together to form a dough ball.
- 9To make our high protein dough we're gonna combine two cups of self rising flour, garlic salt, a cup of fat free greek yogurt and mix it all together to form a dough ball.
- 10We're going to divide our dough into eight equal portions and carefully shape the portions until we have eight even balls.
- 11We're going to divide our dough into eight equal portions and carefully shape the portions until we have eight even balls.
- 12We're going to divide our dough into eight equal portions and carefully shape the portions until we have eight even balls.
- 13After that we're gonna flour our table, place the dough on top of the flour and slowly roll it out.
- 14After that we're gonna flour our table, place the dough on top of the flour and slowly roll it out.
- 15After that we're gonna flour our table, place the dough on top of the flour and slowly roll it out.
- 16We're going to add one eighth of our buffalo chicken mixture along with a quarter cup of fat free mozzarella, carefully fold the edges over and pinch them together to form a hot pocket.
- 17We're going to add one eighth of our buffalo chicken mixture along with a quarter cup of fat free mozzarella, carefully fold the edges over and pinch them together to form a hot pocket.
- 18We're going to add one eighth of our buffalo chicken mixture along with a quarter cup of fat free mozzarella, carefully fold the edges over and pinch them together to form a hot pocket.
- 19And finally we're gonna spray our pan with a light cooking oil, add our hot pocket, cover with a lid, cook for 4 minutes on each side, wrap in aluminum foil and freeze for up to 3 weeks.
- 20And finally we're gonna spray our pan with a light cooking oil, add our hot pocket, cover with a lid, cook for 4 minutes on each side, wrap in aluminum foil and freeze for up to 3 weeks.
- 21And finally we're gonna spray our pan with a light cooking oil, add our hot pocket, cover with a lid, cook for 4 minutes on each side, wrap in aluminum foil and freeze for up to 3 weeks.
Ingredients
- 1 cup cottage cheese
- 1 cup cottage cheese
- 1 cup cottage cheese
- 0.25 cup buffalo sauce
- 0.25 cup buffalo sauce
- 0.25 cup buffalo sauce
- 2 ounces reduced fat cream cheese
- 2 ounces reduced fat cream cheese
- 2 ounces reduced fat cream cheese
- 1 tablespoon ranch seasoning
- 1 tablespoon ranch seasoning
- 1 tablespoon ranch seasoning
- 24 ounces rotisserie chicken breast
- 24 ounces rotisserie chicken breast
- 24 ounces rotisserie chicken breast
- 1 handful fresh chives
- 1 handful fresh chives
- 1 handful fresh chives
- 2 cups self rising flour
- 2 cups self rising flour
- 2 cups self rising flour
- 1 pinch garlic salt
- 1 pinch garlic salt
- 1 pinch garlic salt
- 1 cup fat free greek yogurt
- 1 cup fat free greek yogurt
- 1 cup fat free greek yogurt
- 0.25 cup fat free mozzarella
- 0.25 cup fat free mozzarella
- 0.25 cup fat free mozzarella
- 1 cooking oil
- 1 cooking oil
- 1 cooking oil
Equipment
blenderbowlspoonkniferolling pinfrying panaluminum foil
Tips
- Make sure to blend everything together until completely smooth
- Carefully fold the edges over and pinch them together to form a hot pocket
- Cook for 4 minutes on each side
- Wrap in aluminum foil and freeze for up to 3 weeks