Buffalo Chicken Calzones Recipes

BUFFALO CHICKEN CALZONE WITH BLUE CHEESE DIP

Steps:

• Preheat oven to 450 degrees F.
• Coat a large baking sheet with cooking spray.
• In a large bowl, combine chicken, cheese, tomato sauce, liquid smoke, and hot sauce. Mix well and set aside.
• Roll dough out, using a rolling pin, to a 12-inch circle. Spread chicken mixture over half of circle, to within 1-inch of the edge. Fold over untopped side so that it meets the other side, forming a half moon. Pinch the edges together to seal.
• Transfer calzone to prepared baking sheet and brush the top with olive oil. Sprinkle the top with Parmesan. Using a sharp knife, make a few slits in the top to allow steam to escape during cooking. Bake 15 minutes, until puffed up and golden brown. Let stand 5 minutes before serving.
• While the calzone is baking, in a small bowl, combine sour cream, blue cheese and chives.
• Serve calzone sliced with sour cream dip on the side.

CHEESY SPICY BUFFALO CHICKEN CALZONE

Steps:

• Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick cooking spray. Measure the imprinted stitching on an approximately 12-by-8-inch football-shaped baking pan and cut the provolone into 2 long strips and 7 shorter strips to imitate; set aside. Spray the football pan with the cooking spray.
• Unroll 1 tube of dough and cut in half widthwise. Bake one of the halves on the prepared baking sheet until lightly done, about 8 minutes. (Reserve the other half of the dough.) Use a knife or kitchen shears to cut the baked dough into a football shape slightly smaller than the pan.
• In a medium bowl, toss together the Buffalo sauce and shredded chicken.
• Unroll the remaining tube of dough and drape into the prepared football pan, letting the extra dough hang over the sides. Fill with half of the chicken mixture, half of the grated Swiss or mozzarella and half of the scallions. Top with the football-shaped crust. Add the remaining chicken mixture, grated cheese and scallions. Add the blue cheese. Top with the reserved uncooked dough half. Use a knife to trim the excess edges of dough, leaving a little extra to pinch the 2 edges of dough together. Put the pan on a baking sheet.
• Bake until the crust is just beginning to brown, about 15 minutes. Remove from the oven and invert the football pan onto the baking sheet to unmold the calzone. Drizzle the crust with olive oil and sprinkle with garlic salt. Continue to bake until golden brown, 5 to 10 minutes. Arrange the strips of provolone to mimic the football stitching; the heat of the calzone will slightly melt the cheese and adhere it to the football. Let stand 5 minutes.
• Slice and serve with ranch dressing for dipping, and celery sticks on the side.

BUFFALO CHICKEN CALZONE

Steps:

• Preheat oven to 410 degrees F (210 degrees C). Grease a pizza pan.
• Place chicken into a large pot and cover with salted water; bring to a boil. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred with two forks.
• Melt butter in a skillet over medium-high heat. Cook and stir chicken and Buffalo wing sauce in the hot butter until chicken is coated and heated through, 2 to 4 minutes.
• Turn pizza dough out onto a generously floured surface. Roll dough into a 12-inch round. Brush dough with 1 tablespoon vegetable oil and spread 1 cup mozzarella cheese in the center of the dough, leaving a 1-inch border. Spread chicken mixture over cheese; top chicken mixture with remaining 1 cup cheese.
• Fold pizza dough in half and pinch edges together to seal. Transfer calzone to prepared pizza pan and brush top with remaining 1 tablespoon oil.
• Bake in the preheated oven until crust is golden brown, 17 to 20 minutes.

{HOMEMADE} BUFFALO CHICKEN CALZONES

Steps:

• Place the active dry yeast in a large mixing bowl. Add warm water, sugar and olive oil. Stir well and let it bloom for about 5 minutes.
• Add 2 cups of flour, salt and ranch mix. Mix the dough with a wooden spoon at first and then use your bands until ingredients are combined. Add the other 1/2 cup of flour and knead the dough until combined.
• Lightly flour some counter surface and transfer your dough onto the floured surface (if dough is too sticky, you may need to add a little bit more flour (about 1/4 cup.)) Knead the dough until smooth. It will take about 2-3 minutes.
• Rub a clean bowl with some olive oil and place the dough in it. Pat the dough with an oiled hand so the dough doesn't stick to the top once raised. Cover the bowl with saran wrap and let it rise in a warm place (away from draft or AC is fine) until doubled in size, about 1- 1 1/2 hours.
• When the dough is almost done, prepare your filling. Cook chicken breasts in an oiled pan, on medium heat with a little bit of salt. When the chicken is golden and cooked through, let it cook on the cutting board.
• Dice cooked chicken breasts and add diced chicken to a medium mixing bowl. Mix with buffalo sauce, cheese and chives until all evenly combined. Set aside.
• When ready, take out the dough and knead it for about a minute until smooth. Roll the dough into about a foot-long roll and cut it in 6 even pieces.
• Roll the pieces of dough into circles about 1/4 inch thick.
• If using a pizza stone, place the stone in a cold oven and preheat the oven to 450. (You can also use a baking sheet.)
• Scoop about 1/3-1/2 cup of filling in the center of each dough circle (be careful not to overfill them). Bring the edges of the dough together and press them, sealing them well. You can also braid the edges or fold them in to secure the filling.
• Whisk egg white and water together and brush calzones with eggwash.
• Be careful and use oven mitts! Sprinkle the hot pizza stone with cornmeal and place calzones on top. Bake for 10-15 minutes.
• You can drizzle baked calzones with some more buffalo sauce.

BUFFALO CHICKEN CALZONES

Steps:

• In a small bowl, combine pizza sauce and 2 teaspoons hot pepper sauce; set aside. In a large skillet, cook chicken and celery over medium heat in butter for 3-5 minutes or until chicken is no longer pink; drain if necessary. Stir in Cajun seasoning and remaining hot pepper sauce; cover and simmer for 10-15 minutes or until heated through. , Unroll pizza dough; divide each portion in half. On a floured surface, roll each into an 8-in. circle. Spread pizza sauce mixture over half of each circle to within 1 in. of edges. Top with chicken mixture and cheeses. Fold dough over filling; pinch edges to seal., Sprinkle greased baking sheets with cornmeal. Place calzones over cornmeal. Bake at 400° for 10-12 minutes or until golden brown.

HOW TO MAKE THE BEST BUFFALO ROTISSERIE CHICKEN CALZONE

Steps:

• Place the stone on a rack in the upper third of the oven. Preheat oven to 500F.
• Preheat oven to 450F positioning the rack on the lower third of the oven. Line a standard (non-stick) baking sheet with parchment paper and set aside.
• Place shredded chicken in a medium bowl. Thinly slice red onion and add it to chicken.
• In a small saucepan combine buffalo sauce and butter. Simmer over medium heat until the butter is melted. Pour sauce over chicken mixture. Stir everything together. Taste and add salt and pepper to your liking.
• Flour the surface well and roll out 1 piece at a time into about 9-10 inch circle.
• If you are baking with pizza stone take the baking sheet flip it upside down and place parchment paper on top. Place the rolled out dough on the parchment paper.
• If you are baking with a baking sheet, then place the rolled out dough directly into it.
• Spread half of the chicken mixture on one half of the dough. Sprinkle with cheese. Using a pastry brush or your finger moisten the edge of the dough with water. Fold the dough over the mixture. Lightly tap the dough with your fingers and crimp the edges. Repeat the process with the second calzone.
• With a sharp knife cut 3 slits on top of each calzone.
• Brush both calzones with olive oil. Sprinkle some flaky sea or kosher salt and freshly ground pepper on top.
• Carefully slide the parchment paper with calzones on the stone. Bake for 18 minutes.
• Place the baking sheet in the oven. Bake for 15 minutes. Move baking sheet to an upper third of the oven and bake additional 5 minutes.
• Remove from oven and let cool for 10 minutes.
• Serve warm with your favorite pizza sides.
• Enjoy!

BUFFALO CHICKEN MINI CALZONES

Steps:

• Preheat the oven to 375°F.
• Combine the chicken and buffalo sauce in a medium bowl, then set aside.
• In another bowl, combine the ricotta, mozzarella, parmesan, garlic powder, onion powder. oregano and red pepper flakes.
• Divide the dough in half, roll the dough out to app ¼ inch.
• Use a 3" pastry cutter to cut circles in the dough.
• Remove the excess dough around the circles.
• Set the circles aside and roll out the remaining dough (including the excess dough that you set aside).
• Cut circles in the dough, remove the excess dough, and roll out again, cut the circles, and repeat until all of the dough has been used and you have app. 16 circles of dough.
• Roll each circle of dough to app 1/8 inch thickness.
• Spread the ricotta cheese mixture on each circle, leaving the edges clear.
• Place a spoonful of buffalo chicken in the middle of each circle, then top with a couple of pepperoncinis.
• Combine the whisked egg & water in a small bowl.
• Use your finger, or a small brush to brush the edges of the dough with the egg wash.
• Pick up each calzone and stretch two sides of the dough out and over the filling.
• Use your fingers to press each calzone closed, then place the calzones on a baking sheet.
• Brush the tops with the additional egg wash.
• Place in the oven and bake for 15-20 minutes.

VEGAN BUFFALO CHICKEN CALZONES

Steps:

• Preheat oven to 425˚F (218˚C)
• CLICK HERE FOR THE BUFFALO SAUCE RECIPE
• CLICK HERE FOR THE RANCH DRESSING RECIPE
• FOR THE DOUGH
• In a large mixing bowl, whisk the flour and salt together until combined. Add the vegan egg and fold until combined. Add 1 tbsp (15 ml) of the water at a time until the dough forms a solid ball. Don't over water or it will be sticky. Add a bit more flour if the dough is sticky.
• Put the dough in a bowl and cover with a towel and let it rest for 15 minutes.
• Divide the dough and roll out one section on a floured surface until it's approximately 10 to 12 inches long and 5 inches wide, and about ¼ inch thick.
• FOR THE FILLING
• Drain and rinse the jackfruit several times and lay on a clean towel (fragrance free) and pat dry.
• Drain and rinse the 1 cup of cashews and place them in a high-speed blender with the 2 tbsp lemon juice, ¼ cup water (add more if needed, keep in mind this should be thick, not runny), ¼ tsp paprika, ½ tsp sea salt, and 1/3 cup nutritional yeast.
• Blend on a high setting until smooth and creamy. You shouldn't see any solid pieces of the nuts.
• HOW TO MAKE CALZONES
• Place 1 tbsp of shredded vegan mozzarella, 1 tbsp vegan ricotta, 1 tbsp shredded jackfruit, and 1 tbsp of the buffalo cream sauce on the edge of the dough, leaving enough room to pinch shut.
• Continue adding the calzone filling on the dough, leaving enough space to make individual calzones.
• Fold the other end of the dough over the filling and pinch the edges together. Brush with a little water to make them stick if necessary.
• Use a sharp knife and cut individual calzones and pinch the sides of the dough together.
• Place the calzones on a baking sheet and brush both sides with a vegan egg wash or olive oil and bake for approximately 10 to 12 minutes per side, or until golden brown.

MINI BUFFALO CHICKEN CALZONES

Steps:

• Preheat oven to 425 degrees F. Line two baking sheets with parchment paper or spray with nonstick spray.
• In a medium bowl, mix together chicken, blue cheese, celery, carrot, and red onion until combined. Stir in 1/3 cup dip until well combined.
• Divide dough into 16 (1 oz.) pieces. Flatten dough on lightly floured surface into circles with fingers or rolling pin to form a circle about 4-inch in diameter. Spoon filling (about 1 slightly heaping tablespoon) to one side of each dough round. Fold dough over filling; pinch dough to seal. Place calzones on prepared baking sheet.
• In small mixing bowl, whisk together egg and water. Brush on tops of calzones.
• Bake calzones at 425 degrees F for about 10-12 minutes or until lightly browned. Serve with remaining Buffalo Ranch dip for dipping.

BUFFALO CHICKEN CALZONE RECIPE

Steps:

• Preheat the oven to 400 °F. If using frozen chicken tenders, cook them ahead of time according to the directions on the package. Slice into smaller bite-sized peices and set aside.
• Meanwhile, roll out the dough into a 12-inch circle, like you would pizza crust.
• Choose one half, and spread buffalo sauce over the dough, leaving a one inch border around the edge. Top the same half with chicken, red onion, and mozzarella cheese.
• Fold the other half of the dough over the filling to the opposite edge, forming a half moon shape. Pinch the ends together to seal.
• Place calzone on a greased baking sheet and baste the entire top with melted butter. Bake for 20-25 minutes or until top of the calzone is slightly golden.
• Remove from the oven, let cool for 5-7 minutes, and slice into strips for serving. Serve with blue cheese.

BUFFALO CHICKEN CALZONES

Steps:

• Preheat oven to 375 degrees.
• Combine the chicken, onion, dressing, wing sauce, and cheeses in a bowl.
• Open the biscuits and flatten each one with your hand to 5 inches. Divide the chicken mixture evenly on one side of the biscuits.
• Fold the dough over the mixture and use a fork to press the edges of the dough together.
• Whisk the egg and water together. Brush lightly on one side of the biscuits. Sprinkle with crumbs. Flip over and repeat.
• Bake for 15 minutes. Serve immediately. Makes 8 calzones.