1. Preheat Oven and Prepare Baking Sheet:

• Preheat your oven to 400°F (200°C).
• Line a large baking sheet with parchment paper.

2. Prepare the Filling:

• In a medium mixing bowl, combine the cooked shredded chicken and the Buffalo sauce.
• Stir well until the chicken is evenly and thoroughly coated in the sauce. Taste and add more Buffalo sauce if desired for stronger flavor or more moisture. (Optional: Stir in garlic powder, onion powder, salt, and pepper here if using).

3. Assemble the Pizza Pockets:

• On a lightly floured surface, roll out the pizza dough slightly if needed, aiming for a rectangle that you can easily cut into 6 equal square or rectangular pieces. Cut the dough into 6 portions.
• Place a portion of the Buffalo chicken mixture (about 1/6th) onto the center of one half of each dough piece, leaving a border around the edges.
• Top the chicken mixture on each piece with a portion of the shredded mozzarella cheese and a sprinkle of crumbled blue cheese (if using).
• Carefully fold the empty half of each dough square over the filling to create a rectangle or triangle shape.
• Press the edges together firmly. Use the tines of a fork to crimp and securely seal the edges all around. This helps prevent the filling from leaking out during baking.

4. Egg Wash and Bake:

• Place the assembled pizza pockets onto the prepared baking sheet.
• Brush the tops of the pockets evenly with the beaten egg wash. This gives them a nice golden color and shine.
• Place the baking sheet in the preheated oven. Bake for 12-15 minutes, or until the dough is puffed up, golden brown, and the cheese inside is melted and bubbly (you might see some peeking out!).

5. Serve and Enjoy:

• Once baked, carefully remove the pizza pockets from the oven. Let them cool for a few minutes as the filling will be very hot.
• Serve the Ooey-Gooey Buffalo Chicken Pizza Pockets warm with Ranch or blue cheese dressing on the side for dipping. Enjoy that cheesy, spicy goodness!