Pizza is old news. Pizza is your grandfather’s calzone.
– Ben Wyatt, Parks and Recreation
I’ve got to say, I’m with Ben on this one. Pizza is good for every day, but calzones are good for extra-special days, when it’s cold and all you want to do is hold a pocket of spicy, cheesy goodness.
We’ve been on a buffalo chicken kick lately, and I’m not planning on stopping any time soon. These are perfectly spicy with an oh-so-good whole wheat crust that’s crispy on the outside and nice and doughy on the inside. Throw a handful of spinach in, if you’re feeling healthy.
Buffalo Chicken Calzones
1 batch of pizza dough (store-bought or this easy one)
3 cups cooked chicken, shredded
1/2 cup buffalo sauce
1/2 cup bleu cheese dressing (If you want, use ranch)
1 1/2 cups shredded cheddar
2 cups baby spinach (optional)
- Preheat oven to 475.
- Toss your chicken, buffalo sauce, dressing, cheese, and spinach together in a medium bowl.
- Sprinkle cookie sheet, parchment paper, or pizza stone with flour or cornmeal (Alternatively, you can brush with oil). Separate pizza dough into 4-6 balls. Roll each ball to 1/4 inch thickness. Scoop 1/2-3/4 cup of your chicken mixture onto the middle of your calzones. Fold them over carefully, press the edges together (I did another fold here, for extra security), and brush the calzone with your egg wash.
- Bake for 11-13 minutes, or until golden brown. Serve with extra bleu cheese dressing!
Adapted from here.