Alfredo cream sauce swirled around spicy melted cheese and buffalo chicken pieces, all stuffed inside homemade pizza dough. These Buffalo Chicken Alfredo Pizza Pockets are so delicious, you won’t be able to stop at just one!
Any shape and flavor is a staple in our home.
Pizza is the easiest solution when you have quite a few hungry young men in the house, like I do.
If you were to ask me what the most requested lunch item here in the sometimes 24/7 Phillips’ Cafe… it’s these Buffalo Chicken Alfredo Pizza Pockets.
Especially when it comes to them craving buffalo sauce and chicken– and pizza!
I make these so much (about every other week, but who’s counting?), I’m surprised the boys still request them!
I’ve perfected this dough to where the texture is very tender, and with a mild taste.
To sum it all up about the dough itself– it is amazing!
This is a no-rise kind of dough. The only rising in the method of making this, is the proofing the yeast. Very easy! It’s the very first step of starting the dough. Put the sugar, yeast, and warm water mixture in a draft free zone and let it get bubbly and foamy. It usually takes about 10 minutes. Yes, it’s that easy!
I’m constantly being asked, are they done yet? So, in order to not hear them continually remind me how much they are starving, I’ve already got it pulled out of the oven and they are ready to chow!
Besides, who really has time to wait for this homemade dough to sit and rise for it to become these amazing pizza pockets?
Definitely not my boys.
These are a breeze to put together.
AND, made from scratch!
This recipe is great to use with leftover chicken, for when you don’t know what to do with it!
The Alfredo sauce is quick to make while your yeast mixture is off doing it’s thing– proofing. Then you have everything ready and set off to the side.
As soon as you are done kneading the dough, (or if your dough hook has done all the work for you) then you are going to be ready to top half of each sectioned dough with the cheeses, Alfredo cream sauce, chicken pieces, and buffalo sauce.
Fold the dough over and make pockets of goodness and bake in the oven. The dough puffs up in the oven as it is cooking. They are like little pillows of pizza heaven…
With the combination of the creamy Alfredo sauce and tangy spicy sauce in with the chicken and spicy cheese, it really balances it all out. Not too spicy and definitely full of flavor!
As I’ve shared with you before of how pizza is perfect for those run-out-the-door meals… these are also that kind of meal, too!
I hope you enjoy these as much as my family does!
- 1 tablespoon dry active yeast
- 1 tablespoon granulated sugar
- 1 cup water, warm (100-110 degrees)
- 1/2 cup milk, heated to warm temperature. I use whole milk
- 4 tablespoons butter, divided
- 3 to 3 1/2 cups of bread flour
- 2 teaspoons salt
- 2 tablespoons cornmeal
- 1 teaspoon garlic powder
- grated Parmesan, for garnishing the tops before baking
- 2 cups cooked boneless chicken pieces
- 1/4 cup buffalo sauce (also known as, wing sauce)
- 1/2 cup mozzarella cheese, grated
- 1/2 cup Boar's Head 3 Pepper Colby Jack cheese (or substitute for more mozzarella), grated
- 4 ounces cream cheese
- 2 tablespoons unsalted butter
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan
- 1 tablespoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- In a large skillet on medium heat, put in the cream cheese and butter.
- Pour in 1 cup of heavy whipping cream and seasonings. Whisk together until cream cheese has melted and all combined. It will become thick. Stir in grated Parmesan and set aside.
- Put yeast and sugar in a small bowl, add the warm water and stir. Set aside for 10 minutes.
- Heat the milk (warm to the touch) with 2 tablespoons of butter, until melted. Set aside.
- Put one and a half cups of bread flour and salt into a large mixing bowl.
- Add the proofed yeast and milk mixture into the flour mixture. Mix by hand or with a dough hook on low speed. Slowly add the rest of the flour while it is mixing. Keep mixing until the dough has pulled away from the sides of the bowl. (About 5-8 minutes.) Add additional flour one tablespoon at a time, if needed.
- Preheat oven to 350 degrees.
- Take dough out of the bowl and set onto a clean surface. Do not flour the surface.
- Cut the dough in half and then into quarters, making 8 pieces of dough.
- When flattening each ball of dough, simply hold it between your hands and work it out with your fingers in a circular motion. Your dough may end up in a circle or a rectangle. Whichever one is fine.
- Fill one side of the dough with layering the spicy cheese, Alfredo sauce, chicken pieces, buffalo sauce, and mozzarella.
- *Fold and pinch together the edges closed. Use a dough scraper or a flat spatula to lift up the filled dough.
- Sprinkle cornmeal on a covered baking sheet.
- Put each pizza pocket onto the baking sheet, 1/2 inch to an inch apart.
- Add the garlic powder to 2 tablespoons of melted butter.
- Brush melted garlic butter on the tops of dough and sprinkle grated Parmesan cheese on the top.
- Bake in a preheated 350 degree oven for 25 to 30 minutes. Or until golden brown on the tops.
- *How to pinch and seal the ends of the dough together: Press the top piece of dough with your left finger and pull up the bottom piece of dough with your right hand to fold up and over.
- These freeze really well, individually wrapped.
- Makes 8 individually pizza pockets.
Sharing these Buffalo Chicken Alfredo Pizza Pockets with: Live Laugh Rowe Moms & Munchkins