Two years ago (!) I posted a recipe for Buffalo Chicken Calzones, and for some reason I haven’t made them since. Actually, the reason is simply because I rarely make a dish more than once due to the sheer number of “recipes-to-make” I have saved.
I’ve decided to re-post the calzones for four reasons:
- The Super Bowl is in 3 days and these would be perfect for the occasion.
- The photos in my original post are cringe-inducing, therefore necessitating an update.
- I made a few minor revisions to the recipe.
- These calzones are seriously delicious.
I mean… c’mon.
Just look at that close up.
Now I know that celery is the go-to veggie paired with buffalo chicken, but I – for one – can’t stand those stringy watery stalks. I opted for crunchy & sweet organic carrot sticks, and they proved to be the ideal accoutrement.
Now I’m completely torn between making these calzones and the pepperoni stromboli this weekend.
Buffalo Chicken Calzones
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: bake pizza main chicken cheese Super Bowl
Ingredients (6 calzones)
- 1 lb whole wheat pizza dough, (I use the one from the freezer section of Whole Foods), at room temperature
- 1 lb boneless skinless chicken breasts, preferably organic
- 1 tsp extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 Tbsp butter
- 1 1/2 tsp Worcestershire sauce
- 1 1/2 Tbsp cayenne pepper hot sauce (add more if desired)
- 1/4 cup unseasoned canned tomato sauce
- 1/4 cup crumbled blue cheese
- 1/2 cup 2% plain Greek yogurt
- 1 cup freshly shredded 50% reduced fat sharp cheddar cheese
- 1/4 cup + 2 Tbsp sliced green onions, divided
Preheat oven to 450°F.
Combine blue cheese and Greek yogurt in a mini food processor; pulse until well-mixed but not perfectly smooth (you can also do this with a spoon in a small bowl). Season to taste with salt & pepper and stir in 2 Tbsp sliced green onion. Chill in the refrigerator.
Heat olive oil in a grill pan or skillet set over medium-high heat.
Season chicken on both sides with salt and pepper, add to heated pan, and cook until just cooked through, about 4-5 minutes per side. Remove chicken from pan and set aside to cool. Reduce stove heat to low. Once cool enough to handle, cut chicken into bite-sized pieces.
Melt butter in the skillet (set over low heat) and stir in Worcestershire sauce, hot sauce, and tomato sauce. Stir to combine and remove from heat. Add the cooked chicken to the buffalo sauce, and stir to coat evenly.
Divide pizza dough into six equal portions. Roll each out into a circle on a lightly floured surface.
Working with one dough circle at a time, spoon 1/6 of the chicken onto one half of the circle. Top with a small handful of shredded cheddar and a sprinkling of sliced green onion. Drape other half of the dough circle up and over the filling, and pinch edges together to seal the dough. You can also crimp the edges with the tines of a fork.
Repeat step 7 with remaining dough circles. Transfer calzones to a baking sheet. Using a knife, cup a few slits in the top of each calzone a few times to let steam out while cooking.
Place calzones into the oven, and cook for 10-12 minutes. Let calzones sit at room temperature for a few minutes. Serve with the blue cheese-yogurt dip.
Nutritional Information Per Serving (1 calzone):
442.5 calories, 18.1 grams fat, 9.3 grams saturated fat, 5.5 grams fiber, 39.2 grams protein