I over estimated the amount of chicken needed for the Buffalo Chicken Pizza I made last week which meant it became the perfect time for me to use the pizza ingredients to make a calzone from my leftover bread dough from my Butter and Olive Oil Bread. You gotta be a Buffalo Wing lover to enjoy this calzone. Luckily I am.
- Butter and Olive Oil Bread dough (about the size of a large orange)
- 1/2 lb shredded Buffalo Chicken
- 1/2 recipe Homemade Garlic Buffalo Wing Sauce
- 2 oz fresh mozzarella cheese
- 2 oz blue cheese crumbles
- 1/4 c. freshly shaved parmesan cheese
- 1/4 c. red onions, chopped
- On a floured surface, roll out (or pat) your pizza dough so that it’s about 12 or 13 inches in diameter.
- Mix buffalo chicken with blue and parmesan cheeses and onion.
- On one side of the crust mound the chicken mixture making sure to leave an inch or so of space around the edge. Layer with mozzarella cheese. Fold the empty half of the dough over the mounded chicken and cheese and press the edges together making sure the ingredients are sealed in. Brush the crust with an egg wash and sprinkle with freshly grated parmesan cheese.
- Bake on a pizza stone or pan at 400 degrees for 40 to 45 minutes. The calzone should be a dark brown, with the parmesan cheese beginning to brown as well. Let cool five minutes before serving.
To make an egg wash, mix a bit of water with an egg and stir until well mixed. You can omit the water if you prefer. I can’t in the moment remember what the difference is between using an egg wash versus just a scrambled egg even though my coworker Micah has explained this to me at least once if not twice before.
Your calzone should puff up as it cooks forming an air pocket above the chicken mixture which you’ll notice when you slice into the calzone.
This recipe feeds at least two people comfortably unless one of those persons are very hungry.