Buffalo Barbecue Chicken Calzones- Over the last couple years we have been using our stand mixer to make pizza crust, then decided to take the next step to put together calzones with leftover deli meats, cheeses, mushrooms, spinach, corn, or meats like roasted chicken. This dish is a play on classic buffalo wings all wrapped up inside a nice crisp dough.

Ingredients:

10 oz left over chicken
20 oz fresh pizza dough homemade or store bought
2 large handfuls of spinach
1 oz aged blue cheese crumbled
3 tbsp sour cream
1 ear grilled corn kernels removed
1 cup leftover pickled red onions and jalapenos
2 stalks celery sliced very thin
4 tbsp Franks hot sauce
4 tbsp barbeque sauce of choice
1 tbsp unsalted butter
3 tbsp peanut oil

Steps:

  1. Drop the doughball out of the bowl onto a well- floured counter or board roll out and cut into 6 equal size pieces. Roll each piece out to a thickness of about 1/8”. Preheat the oven and pizza stone (metal) to 450F. Mix the sour cream and blue cheese together and set aside.
  2. Heat up a cast iron skillet to about 350F and drop in the peanut oil, corn, and celery cooking for a few minutes until they heat up, then add the chicken and allow it to brown for another few minutes stirring often. Add the Franks, barbeque sauce, and butter to the pan and stir to combine until the butter is melted. Remove from the heat.
  3. Spread the spinach evenly across the 6 pieces of dough, then add the chicken filling, followed by the pickled onions and jalapenos, and finally top with the sour cream blue cheese mixture.
  4. Fold the sides of each calzone over, followed by the ends) using water or an egg wash can help adhesion) until each one is a nice “packet”. Cut two slits on the top of each calzone to allow the steam to escape. Open the oven and sprinkle corn meal on the pizza stone, place the calzones on the stone and bake for 12-16 minutes or until browned and bubbly, turning every 4 minutes. Remove and plate. Recommend sour cream as garnish.