Buffalo Chicken Pockets

• 3/4 pound ground chicken
• 1/3 cup Buffalo wing sauce
• 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
• 1/2 cup shredded cheddar cheese
• Blue cheese salad dressing, optional

1. Preheat oven to 375u0b0. In a large skillet, cook chicken over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; drain. Remove from heat; stir in wing sauce.
2. On a lightly floured surface, roll each biscuit into a 6-in. circle; top each with 1/4 cup chicken mixture and 2 tablespoons cheese. Fold dough over filling; pinch edge to seal.
3. Transfer to an ungreased
4. . Bake until golden brown, 12-14 minutes. If desired, serve with blue cheese dressing.
5. Freeze cooled pockets in a freezer container. To use, reheat pockets on an ungreased
6. in a preheated 375u0b0 oven until heated through.

ground chicken, buffalo wing sauce, buttermilk, cheddar cheese, cheese salad dressing

Taken from www.tasteofhome.com/recipes/buffalo-chicken-pockets/ (may not work)