Buffalo Chicken Calzone

5 from 1 vote

Make this savory buffalo chicken calzone for a comforting high protein dinner! One calzone serves 2 people perfectly - make the full recipe and you’ll have dinner two nights in a row with just 35 minutes of cooking.

Servings calzones

Prep Time 20

Cook Time 15

Total Time 35

Ingredients

12 ounces shredded chicken about 1 pound raw, see Notes
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 pound pizza dough

Buffalo Sauce

¾ cup Frank's Red Hot
4 tablespoons butter melted
1½ tablespoons ranch dressing

US Customary - Metric

Instructions

Add the shredded chicken, cheddar cheese, mozzarella cheese, and most of the sauce to a large bowl. Stir well to combine.
Flour a clean work surface and your hands, and split the pizza dough into two equal pieces using a bench knife or sharp chef’s knife.
Reshape each piece of dough into a ball, then stretch each one into a roughly 8 to 10 inch circle.
Spread 1 to 2 tablespoons of buffalo sauce onto each dough circle, leaving about an inch of space around the edges so you have room to seal the calzones.
Spoon the filling onto one half of each dough circle, dividing it evenly amongst the two calzones.
To seal each calzone, start by folding the dough over the filling to create a half moon shape. Align the dough so that the top edge is just shy of the bottom edge, then press along the seam to seal the top and bottom together.
Now, fold the exposed bottom edge of the dough over the top dough. Again, press along the seam to seal well.
Cut a small slit in the top of each calzone to vent them.
Bake until golden-brown and crispy, about 10 to 15 minutes. Let cool for 5 minutes before slicing and serving.

Notes

Shredded chicken - Boil or poach the chicken and shred it ahead of time so that it can cool to room temperature before you mix the filling. We prefer to make it earlier in the day or the night before, then put it in the fridge until dinnertime.

Shredded cheese - For the best melt, buy blocks of cheese at the store and shred it yourself. Bagged shredded cheese has a coating on it that keeps it from melting properly.

Buffalo sauce - We recommend a thick, creamy buffalo sauce that won’t get watery inside the calzone. We like to make our own so we've included the recipe for it, but you can also use store-bought if you prefer.

Pizza dough - Homemade dough or store-bought works for this recipe. If you’re using store-bought, make sure to buy it fresh (day of is best) and let it proof on the counter for about 30 minutes to an hour before working with it.

Author: Nicole & Alex Langdon

Calories: 1399kcal

Course: Dinner, Main Course

Cuisine: American, Fusion, Italian

Nutrition