Buffalo Bar-B-Que Chicken Calzone

Over the last couple years, we have been using our stand mixer to make pizza dough, which we also use for calzones, normally with leftover deli meats, cheeses, mushrooms, spinach, corn, or meats like this 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
24 oz fresh pizza dough
2 large handfuls of spinach
1 oz aged blue cheese crumbled
3 tbsp sour cream
1 ear grilled corn kernels removed
1 jalapeno sliced
½ red onion sliced thin
2 stalks celery sliced very thin
4 tbsp Franks hot sauce
4 tbsp barbeque sauce of choice
1-2 eggs beaten
1 tbsp unsalted butter
3 tbsp peanut oil

Drop the doughball 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 450 °F. Mix the sour cream and blue cheese together and set aside.
Heat the peanut oil in cast iron skillet to about 350 °F and drop in the corn and celery, cooking for a few minutes, then add the chicken and allow it to brown for another few minutes stirring often. Next add the Franks, barbeque sauce, and butter to the pan, stir to combine until the butter is melted. Remove from the heat.
Spread the spinach evenly across the 6 pieces of dough, add the chicken filling, followed by the onions and jalapenos, then top with the sour cream blue cheese mixture.
Fold the sides of each calzone over, using an egg wash to help adhesion, until each one is a nice “packet”. Cut three slits on the top of each calzone to allow the steam to escape. Open the oven, place the calzones on the stone, and bake for 12-14 minutes or until browned and bubbly, turning every 4 minutes. Remove and plate along with personal favorite dipping or tomato sauce.