Cheesy Buffalo Chicken Pockets

• 2 cup shredded or small diced chicken. I used left over roasted chicken
• 1/4 cup Frank's Buffalo Hot Wing Sauce
• 8 oz Cream Cheese, softened
• 1 envelope Hidden Valley Ranch mix
• 1 your favorite cheese
• 1 can Grand biscuits (crescents or even puff pastry)
• dash ground black pepper
• 1/2 onion, chopped (I had white on hand but wish I had green onions)
• dash sea salt
• 1 Egg, beaten for wash
• 1 cayenne pepper

1. Preheat oven to 350F.
2. Combine softened cream cheese, Frank's sauce and ranch mix until smooth.
3. Add cream cheese mixture to chicken, chopped onions, salt and pepper.
4. Blend well.
5. Flatten down the biscuits until double their size on a very slightly greased cookie sheet.
6. Place a pinch of your favorite cheese in the center of the dough followed by a good spoonful of the chicken mixture.
7. Fold the dough over, meeting the ends and pinch the ends together sealing the seam.
8. Brush each doughy filled goodness with the egg wash, sprinkle slightly with cayenne pepper and pop those babies in the oven for 15-18 minutes OR until golden brown on top.
9. Serve with your favorite dipping sauce.
10. ENJOY!!!!!!!
11. !

chicken, sauce, cream cheese, favorite cheese, pastry, ground black pepper, onion, salt, egg, cayenne pepper

Taken from cookpad.com/us/recipes/368591-cheesy-buffalo-chicken-pockets (may not work)