Buffalo Chicken Calzone with Blue Cheese Dip

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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For calzone:

Cooking spray

2 reserved chicken breast halves, diced, about 2 cups

1 cup mozzarella cheese, shredded

2/3 cup reserved tomato sauce

1 teaspoon liquid smoke

1 teaspoon hot sauce

1 pound fresh or frozen pizza or bread dough, thawed according to package directions

1 tablespoon olive oil

2 tablespoons grated Parmesan

For dip:

1 cup sour cream

1/3 cup blue cheese, crumbled

2 tablespoons fresh chives, chopped


For dip:

  1. Preheat oven to 450 degrees F.
  2. Coat a large baking sheet with cooking spray.
  3. In a large bowl, combine chicken, cheese, tomato sauce, liquid smoke, and hot sauce. Mix well and set aside.
  4. Roll dough out, using a rolling pin, to a 12-inch circle. Spread chicken mixture over half of circle, to within 1-inch of the edge. Fold over untopped side so that it meets the other side, forming a half moon. Pinch the edges together to seal.
  5. Transfer calzone to prepared baking sheet and brush the top with olive oil. Sprinkle the top with Parmesan. Using a sharp knife, make a few slits in the top to allow steam to escape during cooking. Bake 15 minutes, until puffed up and golden brown. Let stand 5 minutes before serving.

For dip:

  1. While the calzone is baking, in a small bowl, combine sour cream, blue cheese and chives.
  2. Serve calzone sliced with sour cream dip on the side.

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