Cheesy Buffalo Chicken Pockets

Preheat oven to 350ºF. Shred the chicken breast and put it in a medium bowl. Add all other ingredients (except dough) to the chicken and mix well until everything is combined.

Roll out the crescent dough on a clean surface and use a rolling pin to flatten out the serrated edges. Cut into 8 squares and start filling the squares with the chicken dip. Fold dough over and crimp edges of dough with a fork so filling does not escape. Once all pockets are filled, place them on a Silpat or parchment paper-lined baking sheet. Cook for 13-15 minutes or until tops are golden brown.