How to make super crispy Hot Buffalo Chicken Pockets.

These hot Buffalo Chicken Pockets are great for parties or a fun appetizer. I love how crispy and golden brown the Buffalo chicken pockets turned out. My kids absolutely love them. Give them a try, they are fun, and who doesn't love hot pockets :-). Enjoy Linda Hot Buffalo Chicken Pockets: 2 medium chicken breasts, boiled and shredded 5 ounces cream cheese, cubed and at room temperature ½ cup pepper jack cheese, shredded ½ cup cheddar cheese, shredded ¼ cup mild banana pepper rings, chopped ¼ cup ranch dressing, homemade or store bought 1/3 cup Franks red hot sauce 1 teaspoon garlic powder Salt and pepper to taste 1 egg for egg wash 2 sheets puff dough In a large microwave safe bowl, add in the cubed cream cheese and microwave for 30-40 seconds. Whisk until smooth. Add in Franks red hot sauce, ranch dressing & pepper rings and whisk again to combine. Add in pepper, salt, garlic powder, cheddar cheese, pepper jack cheese and the cooked, shredded chicken and mix well to combine. Pre heat oven to 400 degrees F. Line a sheet pan with parchment paper. To make your egg wash, crack your egg in a small cup and add a splash of water, whisk to combine. Lay out your puff pastry and roll it out into a rectangle about 13 X 9 inches and cut into 6 equal rectangles. Add a spoonful of chicken mix onto each rectangle and egg wash the edges and fold over one side over the chicken mix. Seal edges with your finger by pushing down to flatten and seal. Egg wash tops and sprinkle with coarse ground pepper or crushed red pepper flakes. Place in pre heated oven and bake for 15-20 minutes until golden brown. Serve with ranch dressing