Mini Buffalo Chicken Calzones Recipes

EASY CHICKEN CALZONES

Steps:

• Place baking stone in oven. Heat oven to 425°F. Let stone heat in oven 30 minutes.
• On pizza peel sprinkled with cornmeal, unroll dough. Spread ricotta cheese evenly over dough to about 1/2 inch from edge. Sprinkle with herbs de Provence. Sprinkle chicken over half of dough; top chicken with cheese blend.
• Fold dough in half over filling to form pocket; press edges to seal. Slide calzone onto heated baking stone.
• Bake 18 to 20 minutes or until golden brown. Cool 10 minutes before serving.

BUFFALO CHICKEN CALZONE

Steps:

• Preheat oven to 410 degrees F (210 degrees C). Grease a pizza pan.
• Place chicken into a large pot and cover with salted water; bring to a boil. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred with two forks.
• Melt butter in a skillet over medium-high heat. Cook and stir chicken and Buffalo wing sauce in the hot butter until chicken is coated and heated through, 2 to 4 minutes.
• Turn pizza dough out onto a generously floured surface. Roll dough into a 12-inch round. Brush dough with 1 tablespoon vegetable oil and spread 1 cup mozzarella cheese in the center of the dough, leaving a 1-inch border. Spread chicken mixture over cheese; top chicken mixture with remaining 1 cup cheese.
• Fold pizza dough in half and pinch edges together to seal. Transfer calzone to prepared pizza pan and brush top with remaining 1 tablespoon oil.
• Bake in the preheated oven until crust is golden brown, 17 to 20 minutes.

MINI BUFFALO CHICKEN CALZONES

Steps:

• Preheat oven to 425 degrees F. Line two baking sheets with parchment paper or spray with nonstick spray.
• In a medium bowl, mix together chicken, blue cheese, celery, carrot, and red onion until combined. Stir in 1/3 cup dip until well combined.
• Divide dough into 16 (1 oz.) pieces. Flatten dough on lightly floured surface into circles with fingers or rolling pin to form a circle about 4-inch in diameter. Spoon filling (about 1 slightly heaping tablespoon) to one side of each dough round. Fold dough over filling; pinch dough to seal. Place calzones on prepared baking sheet.
• In small mixing bowl, whisk together egg and water. Brush on tops of calzones.
• Bake calzones at 425 degrees F for about 10-12 minutes or until lightly browned. Serve with remaining Buffalo Ranch dip for dipping.

BUFFALO CHICKEN CALZONES

Steps:

• In a small bowl, combine pizza sauce and 2 teaspoons hot pepper sauce; set aside. In a large skillet, cook chicken and celery over medium heat in butter for 3-5 minutes or until chicken is no longer pink; drain if necessary. Stir in Cajun seasoning and remaining hot pepper sauce; cover and simmer for 10-15 minutes or until heated through. , Unroll pizza dough; divide each portion in half. On a floured surface, roll each into an 8-in. circle. Spread pizza sauce mixture over half of each circle to within 1 in. of edges. Top with chicken mixture and cheeses. Fold dough over filling; pinch edges to seal., Sprinkle greased baking sheets with cornmeal. Place calzones over cornmeal. Bake at 400° for 10-12 minutes or until golden brown.

BUFFALO CHICKEN MINI CALZONES

Steps:

• Preheat the oven to 375°F.
• Combine the chicken and buffalo sauce in a medium bowl, then set aside.
• In another bowl, combine the ricotta, mozzarella, parmesan, garlic powder, onion powder. oregano and red pepper flakes.
• Divide the dough in half, roll the dough out to app ¼ inch.
• Use a 3" pastry cutter to cut circles in the dough.
• Remove the excess dough around the circles.
• Set the circles aside and roll out the remaining dough (including the excess dough that you set aside).
• Cut circles in the dough, remove the excess dough, and roll out again, cut the circles, and repeat until all of the dough has been used and you have app. 16 circles of dough.
• Roll each circle of dough to app 1/8 inch thickness.
• Spread the ricotta cheese mixture on each circle, leaving the edges clear.
• Place a spoonful of buffalo chicken in the middle of each circle, then top with a couple of pepperoncinis.
• Combine the whisked egg & water in a small bowl.
• Use your finger, or a small brush to brush the edges of the dough with the egg wash.
• Pick up each calzone and stretch two sides of the dough out and over the filling.
• Use your fingers to press each calzone closed, then place the calzones on a baking sheet.
• Brush the tops with the additional egg wash.
• Place in the oven and bake for 15-20 minutes.

MINI PEPPERONI CALZONES

Steps:

• Unroll pizza dough. On a lightly floured surface roll dough into a 15" square. Cut into 20 - 24 3" squares.
• Spoon a slightly rounded teaspoon of Pepperoni Pizza Filling atop each dough square.
• Brush edges of each dough square with water.
• Lift one corner of each square and stretch dough over the filling to the opposite corner, making a triangle. Press edges together and seal well with fingers or a fork.
• Arrange calzones on a greased baking sheet. Prick tops with a fork. Combine the egg and water. Brush calzones with egg mixture.
• Bake ina 425-degree F -- oven for 10 - 12 minutes or till golden. During te last 3 minutes of baking time, sprinkle with shredded Parmesan cheese. Let stand for 5 minutes before serving.
• Pepperoni Pizza Filling:.
• In a bowl stir together all ingredients. Use immediately or cover and chill for up to 24 hours.

VEGAN BUFFALO CHICKEN CALZONES

Steps:

• Preheat oven to 425˚F (218˚C)
• CLICK HERE FOR THE BUFFALO SAUCE RECIPE
• CLICK HERE FOR THE RANCH DRESSING RECIPE
• FOR THE DOUGH
• In a large mixing bowl, whisk the flour and salt together until combined. Add the vegan egg and fold until combined. Add 1 tbsp (15 ml) of the water at a time until the dough forms a solid ball. Don't over water or it will be sticky. Add a bit more flour if the dough is sticky.
• Put the dough in a bowl and cover with a towel and let it rest for 15 minutes.
• Divide the dough and roll out one section on a floured surface until it's approximately 10 to 12 inches long and 5 inches wide, and about ¼ inch thick.
• FOR THE FILLING
• Drain and rinse the jackfruit several times and lay on a clean towel (fragrance free) and pat dry.
• Drain and rinse the 1 cup of cashews and place them in a high-speed blender with the 2 tbsp lemon juice, ¼ cup water (add more if needed, keep in mind this should be thick, not runny), ¼ tsp paprika, ½ tsp sea salt, and 1/3 cup nutritional yeast.
• Blend on a high setting until smooth and creamy. You shouldn't see any solid pieces of the nuts.
• HOW TO MAKE CALZONES
• Place 1 tbsp of shredded vegan mozzarella, 1 tbsp vegan ricotta, 1 tbsp shredded jackfruit, and 1 tbsp of the buffalo cream sauce on the edge of the dough, leaving enough room to pinch shut.
• Continue adding the calzone filling on the dough, leaving enough space to make individual calzones.
• Fold the other end of the dough over the filling and pinch the edges together. Brush with a little water to make them stick if necessary.
• Use a sharp knife and cut individual calzones and pinch the sides of the dough together.
• Place the calzones on a baking sheet and brush both sides with a vegan egg wash or olive oil and bake for approximately 10 to 12 minutes per side, or until golden brown.

MINI CALZONES

Steps:

• Position a rack in the middle of the oven and preheat to 450 degrees F. Sprinkle a baking sheet with the semolina and set aside.
• Lightly flour a work surface and roll the dough into a round that is about 12 inches wide and 1/2 inch thick. Cut out 8 rounds with a 3 1/2- to 4-inch biscuit cutter or drinking glass. Dust with flour and cover with a clean kitchen towel or plastic wrap.
• Beat the egg with 1 tablespoon water in a small bowl. Set aside.
• Combine the cheese blend, ricotta, 1/4 cup Parmesan, scallions and garlic powder in a medium bowl. Season with salt and pepper to taste.
• Place 3 slices of the pepperoni on one half of each round of dough, leaving a 1/4-inch border around the edges. Top each round with 2 tablespoons of the cheese mixture.
• Brush the egg wash around the edges of one dough round using your finger or a pastry brush. Gently fold the dough over the filling to enclose and crimp the edges with a fork to seal. Repeat with the remaining dough rounds.
• Brush the tops of the calzones with the egg wash and sprinkle with the remaining 1/4 cup Parmesan.
• Place the calzones on the prepared baking sheet and bake on the middle rack until golden, 14 to 16 minutes, rotating the sheet halfway through for even baking.
• While the calzones bake, heat the tomato sauce in a medium saucepan over medium heat until bubbling, 1 to 2 minutes. Transfer to a small bowl. Place the calzones on a platter with the sauce and serve immediately.