We polished this off in no time when my mom whipped it up on those crazy nights.

Preheat your oven to 375°F (190°C).

In a large bowl, combine the shredded chicken, Buffalo sauce, mozzarella cheese, cream cheese, and green onions. Mix until well combined.

Unroll the crescent roll dough and separate it into triangles.

Place a generous spoonful of the chicken mixture onto the wide end of each triangle.

Fold the dough over the filling, pinching the edges to seal and form a pocket.

Place the pockets on a baking sheet lined with parchment paper.

Brush the tops with melted butter and sprinkle with garlic powder and dried parsley.

Bake for 12-15 minutes, or until the pockets are golden brown and crispy.

Allow to cool slightly before serving.

For a milder version, use a less spicy sauce or mix Buffalo sauce with some ranch dressing. You can also add crumbled blue cheese for an extra tangy flavor. For a gluten-free option, use gluten-free dough. These pockets can be made ahead of time and frozen; just bake them directly from the freezer, adding a few extra minutes to the baking time.