Buffalo Chicken Calzone

18 Sep

Calzones had been on my ‘to cook’ list for quite a while, and they turned out great! I will say that these things are pretty big and I probably ate only half of mine. But Dave chowed down the entire thing and then had the rest of mine for lunch at work the next day. To start with, I used my new favorite pizza dough recipe that only requires a few minutes of rising time unlike the whole hour required with the dough recipe I posted previously. This recipe has effectively replaced the one from the Joy of Cooking in our house for pizza nights. But it is also a great base for calzones! I found it on the internets.

Ingredients:

  • .25 packet active dry yeast (2 1/4 teaspoons)
  • 1/4 teaspoon sugar
  • 3/4 cup 110 degree water
  • 1 3/4 cup flour
  • 1/2 teaspoon salt

Directions:

  1. Dissolve yeast and sugar into water. Let rest for 8 minutes
  2. Add flour and salt. Mix well.
  3. Need dough for two minutes. Add a little extra flour if it is too sticky.

For Calzones:

  1. Prepare pizza dough in a bowl and set to the side.
  2. Cook about a half a pound of diced chicken in a bit of olive oil.
  3. After chicken is cooked through, throw it into a bowl with equal parts Frank’s Red Hot Buffalo Wing Sauce and Sweet Baby Ray’s Barbecue Sauce. Basically, you want enough sauce to coat your chicken.
  4. Divide the dough into two balls. If you want to make smaller calzones, you could divide it in thirds. Roll out each ball of dough into a circle.
  5. On one half of the dough, spoon on some of the chicken mixture and top with mozzarella and cheddar cheese.
  6. Fold the other half of the dough over the half containing the chicken. Pinch the dough closed with your fingers so none of the good stuff seeps out while the calzones are baking.
  7. Preheat the oven to 500 degrees. Bake the calzones 15-20 minutes, or until golden brown.

Gooey, Cheesey, Yummy

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One Response to “Buffalo Chicken Calzone”

  1. Carla September 18, 2010 at 4:09 pm #

    The calzones look really good and leftovers are always a bonus. Another recipe that I need to try.

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