Buffalo Chicken Hot Pockets
Directions
- 1Combine 1 cup of cottage cheese, 1/4 cup of buffalo sauce, 2 oz of reduced fat cream cheese, 1 tablespoon of ranch seasoning in a blender and blend until smooth.
- 2Shred 24 oz of rotisserie chicken breast in a bowl.
- 3Add the sauce to the shredded chicken and mix in fresh chives.
- 4Combine 2 cups of self rising flour, garlic salt, and 1 cup of fat free Greek yogurt in a bowl to form a dough ball.
- 5Divide the dough into 8 equal portions and shape them into balls.
- 6Flour a table, place a dough ball on top, and roll it out.
- 7Add 1/8 of the buffalo chicken mixture and 1/4 cup of fat free mozzarella to the rolled-out dough.
- 8Fold the edges of the dough over and pinch them together to form a hot pocket.
- 9Spray a pan with cooking oil, add the hot pocket, cover with a lid and cook for 4 minutes on each side.
- 10Wrap in aluminum foil and freeze for up to three weeks.
Ingredients
- 1 cup Cottage Cheese
- 0.25 cup Buffalo Sauce
- 1 tablespoon Ranch Seasoning
- 2 oz Reduced Fat Cream Cheese
- 24 oz Rotisserie Chicken Breast
- 0 Fresh Chives
- 2 cups Self Rising Flour
- 1 cup Greek Yogurt
- 0 Garlic Salt
- 2 cups Fat Free Mozzarella
Equipment
blenderbowlforkrolling pinfrying panaluminum foil