Recipe: Buffalo Chicken Pockets (using refrigerated biscuit dough)

BUFFALO CHICKEN POCKETS

2 tablespoons butter
1 medium onion, thinly sliced
2 cloves garlic, minced
1 pound boned and skinned chicken breast halves, cut in 1-inch pieces
3 tablespoons Louisiana hot sauce
1 Teaspoon red wine vinegar
1/2 Teaspoon Worcestershire sauce
1/8 Teaspoon Tabasco sauce
1/8 Teaspoon salt
1/8 Teaspoon pepper
1 can refrigerated southern style biscuits*
1/2 cup crumbled blue cheese
1 egg

Preheat oven to 400 degrees F.

In non-stick skillet melt butter over medium
heat. Add onion and garlic; cook until softened, 3-4 minutes. Add chicken; cook, stirring occasionally, until no longer pink in center, 2-3 minutes.

Add hot sauce, vinegar, Worcestershire, Tabasco, salt, and pepper; cook until mixture thickens, 3-4 minutes. Remove from heat and set aside.

On a flat surface roll out each biscuit into a 6 inch circle.

Spoon 1/6 of chicken mixture onto one side of circle in half-moon shape; top with some blue cheese.

Beat egg with 1 tablespoon water. Brush edges of dough circles with some of egg mixture. fold dough over filling; press edges to seal. Transfer to baking sheet. Brush tops with some of egg mixture.

Bake 20 minutes or until golden brown. Cool on pan on rack 5 minutes.

*Like Pillsbury Grands. Six biscuits are needed for the recipe.

Makes 6
Source: Woman's World Magazine, January 1998