Smokin’ Hot Buffalo Chicken Calzones

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If you like Frank’s buffalo chicken dip, then you’re going to love this recipe. It’s basically Frank’s buffalo chicken a la calzone…or as I call it: smokin’ hot buffalo chicken calzones.

The soft, pillowy dough works wonders to tame the spicy, cheesy chicken mixture. We use our versatile pizza dough recipe for calzones. One batch of dough is enough for two calzones.

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For the boys: pepperoni pizza calzones. For the adults: buffalo chicken calzones. Both varieties were a hit.


Smokin’ Hot Buffalo Chicken Calzones
¼ cup Frank’s hot sauce
1/8 cup ranch dressing
½ cup shredded mozzarella cheese
2 cups cooked, chopped boneless chicken
4 oz. cubed cream cheese
½ recipe of pizza dough

Pizza Dough
3 cups flour
1 tsp sea salt
2 tsp yeast
1 cup warm water
2 Tbsp olive oil

Prepare pizza dough a few hours in advance to allow it to rise. Use half for this recipe and save the other half for another calzone or pizza crust.

To prepare dough, stir yeast into the warm water. Add flour and salt to a food processor with a dough blade in place. Turn on the dough setting on the food processor and stream the yeast water into through the feeder tube into the food processor. Then, stream in the olive oil. Turn off as soon as the dough ball forms. Remove, dough ball and place in a large bowl coated in olive oil, cover with plastic wrap, and let rise for at least a few hours.

To prepare calzone, preheat the oven to 400 degrees. Mix the chicken, cheeses, hot sauce, and ranch. Divide the pizza dough in half, and set the other half aside for another use. Toss a spoonful of cornmeal or flour on a sheet of parchment paper, and then use a rolling pin with a bit of olive oil on it to roll out the dough into a rectangular shape. Top the dough with the mix to form a line of mix down the middle. Cut slits in the dough on either side of the mix, and criss-cross the dough slices over the mix. If you’re really feeling crazy, slather a bit of melted butter over the top of the dough. Oh yes we did!

Bake for 30 minutes or until dough is browned and cheese begins to ooze out of the slits. Leftovers reheat great for lunch the next day…that is if there’s anything left over. Not in our house.

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