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Easy Blue Buffalo Chicken Pockets Recipe

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Blue Buffalo Chicken Pockets

Today was grocery day. This means I spent two hours wandering through the grocery store trying to find the right products to match with the right coupons amidst a sea of neon yellow sale tag sirens. And at the end of the race, I had to go home and unload all the groceries I had just put in the bags. After all that, I was tired. But the questions still loomed, “What’s for dinner?”
I scoured the recent mound of food in the fridge. There was a box of boneless chicken wings.  (How wings can be boneless, I don’t know. But who cares if they’re so good.) I also found crescent rolls and bleu cheese wedges. And as always, a bottle of hot sauce. So I came up with an quick, easy recipe for dinner: Chicken Buffalo Bleu Sandwiches or

Blue Buffalo Chicken Pockets

Buffalo Chicken PocketsIngredients:
Can of refrigerated crescent rolls
Boneless chicken wings or chicken fingers
Spreadable Blue cheese wedges
Hot buffalo sauce

 

Quick & Easy Instructions:

1. Unroll half of the crescent roll dough into triangles according to directions on package.

2. Cut up the chicken wings or chicken fingers into pieces and place close together onto each sheet of crescent dough; leave 1/2″ border around edge.

3. Slice chunks of spreadable blue cheese wedges and place on top of chicken.

3. Place a second dough triangle on top of the boneless chicken wings and pinch top and bottom parts together. Trim ends of dough to cover seams if necessary.

4. Bake rolls according to directions on package. You may need another 5-10 min to cook filled pockets.

 Remove pockets and pour hot buffalo sauce across the Blue Buffalo Chicken Pockets and serve.
My lovely wife gave them a hearty approval. I liked having the buffalo chicken flavor all together in a flaky crescent roll crust  like a calzone, pastie, or whatever you call a hot hand-held sandwich. Plus, Blue Buffalo Chicken Pockets were less messy than regular buffalo chicken fingers –the roll contained the cheese and the fork could dip into the buffalo sauce as much as it wanted. And best of all, it was a quick and easy dinner.
At the end of the meal our mouth were burning hot but happy!

 

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About Adam

I'm a wannabe chef, house spouse and recovering English major. Food has always been my source of metaphors. But art and language insert their similes and lend flavor to my creativity too. I see the little odd details of life that make the ordinary full of humor. I enjoy creating old and new foods, watching cartoons, reading literature, learning language, and sharing ideas with others. Feel free to contact me with ideas for future posts.

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