Buffalo Chicken Hot Pockets

Make the Filling In a mixing bowl, combine shredded chicken, cream cheese, hot sauce, salt, pepper, and garlic powder. Mix until smooth and evenly combined.

Prepare the Dough Separate the Pillsbury dough and gently roll or press each piece slightly thinner to create a larger surface for filling

Fill and Seal Spoon a generous amount of buffalo chicken filling onto one side of each dough piece. Fold dough over the filling to create a pocket.Press edges together, then crimp firmly with a fork to fully seal.

Finish the Tops Transfer pockets to the prepared baking sheet. Brush tops lightly with melted butter and sprinkle evenly with sesame seeds.

Bake Bake for 15 to 18 minutes, or until golden brown and fully cooked through.

Rest and Serve Let cool for 3 to 5 minutes before serving. Serve warm with ranch dressing for dipping.