5-Step Buffalo Chicken Calzone
Everything you need to know about this 5-Step Easy Buffalo Chicken Calzone recipe is right in the name. Inside the perfectly crispy calzone crust is tender chicken, melty cheese and just the right amount of kick, thanks to the olives and buffalo sauce. It’s an easy 30-minute dinner for a family meal and, cut up into smaller pieces, it’s also party-friendly — try it with different dipping sauces.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
5-Step Buffalo Chicken Calzone
Prep Time5 Minutes
Servings2
Cook Time20 Minutes
Ingredients
Semolina flour, for dusting
1 L&B White or Wheat Pizza Dough
2 cups L&B Ready to Heat Pulled Chicken
1/2 cup thinly sliced red onions
1/2 cup pitted and sliced Frescatrano olives
1/4 cup Buffalo wing sauce
1 1/2 cups shredded mozzarella cheese
1-2 tablespoons extra virgin olive oil
L&B Ranch Dressing, for serving
Directions
- Place a pizza stone in the oven and heat to 450 F. Lightly dust a pizza peel with semolina flour.
- Press down pizza dough into a small disk. Using your fingertips, press the dough outward, dimpling the dough and stopping about 1 inch from the edge. Stretch the dough over the backs of your hands, moving it in a circle to create a 10-inch round. Place the dough onto the dusted pizza peel.
- On one half of the dough, layer L&B Ready to Heat Pulled Chicken, thinly sliced red onions, Frescatrano olives, Buffalo wing sauce and shredded mozzarella cheese.
- Fold the other half of the dough over the filling and firmly press the edges together to seal the dough. Make three small slits in the top of the calzone and brush the dough with extra virgin olive oil.
- Carefully slide the calzone onto the pizza stone and bake until golden brown, 15 to 17 minutes. Allow to cool for 5 minutes. Slice and serve with L&B Ranch.
5 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Bob's Red Mill Semolina Pasta Flour, 24 Ounce
$6.69$0.28/oz
L&B White Pizza Dough, 12 Ounce
$2.49$0.21/oz
L&B Ready To Heat Pulled Chicken, 12 Ounce
$11.99$1.00/oz
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Divina Pitted Frescatrano Olives, 4.9 Ounce
$7.49$1.53/oz
Frank's RedHot Buffalo Wing Sauce, 12 Ounce
$5.39$0.45/oz
Kraft Shredded Mozzarella Cheese, 8 Ounce
$3.99$0.50/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$10.99 was $12.99$0.65/oz
L&B Ranch Original Dressing, 11 Ounce
$7.99$0.73/oz
Directions
- Place a pizza stone in the oven and heat to 450 F. Lightly dust a pizza peel with semolina flour.
- Press down pizza dough into a small disk. Using your fingertips, press the dough outward, dimpling the dough and stopping about 1 inch from the edge. Stretch the dough over the backs of your hands, moving it in a circle to create a 10-inch round. Place the dough onto the dusted pizza peel.
- On one half of the dough, layer L&B Ready to Heat Pulled Chicken, thinly sliced red onions, Frescatrano olives, Buffalo wing sauce and shredded mozzarella cheese.
- Fold the other half of the dough over the filling and firmly press the edges together to seal the dough. Make three small slits in the top of the calzone and brush the dough with extra virgin olive oil.
- Carefully slide the calzone onto the pizza stone and bake until golden brown, 15 to 17 minutes. Allow to cool for 5 minutes. Slice and serve with L&B Ranch.