- 1 lb of pizza dough (see this post for my go-to recipe)
- 2 medium chicken breasts, diced
- ½ cup buffalo hot sauce
- 1 tablespoon olive oil
- ½ cup bleu cheese or ranch dressing
- Flour and cornmeal, for preparing the dough
- 1½ cups shredded sharp white cheddar cheese
- 1½ cups shredded mozzarella cheese
- Egg wash
- Extra buffalo hot sauce or dressing, for dipping
- In a large resealable plastic bag, place the chicken and the buffalo sauce. Toss to coat and then allow to marinate for at least 6 hours in the fridge (I often do this before I leave for work in the mornings – then it’s ready for me when I get home. Overnight works too!).
- Preheat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the chicken and any residual sauce into the skillet. Cook, stirring frequently, for 10 minutes or until all the chicken is cooked through. Allow to cool in the pan. Once the chicken is mostly cool, stir in the bleu cheese (or ranch) dressing.
- Place a pizza stone in the oven and preheat to 475°F. Sprinkle cornmeal on a pizza peel. Alternatively, lightly oil a large baking sheet.
- Divide the dough into six balls. Roll each dough ball out to ¼-inch thickness. Working with one at a time, sprinkle ¼ cup of cheddar cheese on one half of the dough round, then some of the chicken, and finally ¼ cup of the mozzarella cheese. Brush the edges of the dough with egg wash, and then carefully fold the dough over the filling. Press the edges to seal and trim off excess dough.
- Carefully transfer the calzone to the prepared pizza peel (or baking sheet) and then cut a slit in the top to allow air to escape. Brush the top with more egg wash and sprinkle with sea salt. If using a pizza peel, work with the calzones in batches of 2-3. If using a baking sheet, you can probably fit all of the calzones on the sheet at one time (depending on the size).
- Place the calzones in the oven and bake for 11-13 minutes, or until golden brown. Remove from oven and allow to cool for a few minutes before slicing in half and serving. Dip as desired.