1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. In a large mixing bowl, combine the shredded chicken, buffalo wing sauce, softened cream cheese, shredded mozzarella, chopped celery, green onions, garlic powder, smoked paprika, salt, and pepper. Mix thoroughly until everything is evenly coated and creamy.
3. Unroll your refrigerated pizza dough or puff pastry sheets. If using pizza dough, gently roll it out on a floured surface to smooth seams and create an even thickness, about 1/4 inch. Cut the dough into roughly 4×4 inch squares.
4. Spoon about 2-3 tablespoons of the buffalo chicken mixture onto the center of each dough square. Be generous but don’t overfill, or the pockets might burst during baking.
5. Fold each square over diagonally to form a triangle, pressing edges firmly together. Use a fork to crimp the edges and seal well. This step is crucial to keep all that gooey goodness inside.
6. Place the pockets on the prepared baking sheet, spacing them about 1 inch apart.
7. Brush the tops of each pocket with the beaten egg. This gives them a beautiful golden shine and helps them crisp up nicely.
8. Bake in the preheated oven for 15-18 minutes, or until the dough is puffed and golden brown. You’ll know they’re ready when they’re firm to the touch and smell irresistibly savory.
9. Remove from the oven and let the pockets cool for 5 minutes before serving. This short wait lets the filling settle so you don’t burn your tongue on molten cheese—trust me, I’ve been there!

One little tip from my kitchen: if you want to add a bit more crunch, sprinkle some finely chopped peanuts or toasted breadcrumbs inside before sealing. It adds a surprising texture that my family can’t get enough of.