Mini Buffalo Chicken Calzones Recipes

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.

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 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 CALZONE

Steps:

• Start by cooking your breaded chicken tenders - store bought will take about 20 minutes. When they are done, turn the oven up to 450 degrees.
• Stretch out your room temperature pizza dough to a round shape and let rest for about ten minutes.
• When the dough has puffed up a bit, slather chunky blue cheese dressing on one half. You may want to put the dough on a non-stick baking sheet sprinkled with cornmeal BEFORE adding fillings when making a small one - you will definitely want to if making a large!
• Toss the crispy chicken tenders in hot sauce of choice (I love Frank's).
• Put your sauced chicken tenders on top off the blue cheese dressing. If you don't want to use the chicken tenders whole, cut them in smaller pieces before tossing in the hot sauce.
• On top of the saucy fingers, pile on the grated mozzarella and white cheddar cheese.
• make sure your top edge goes OVER and under the bottom edge - just pushing down on top will not do it. Push down your folded over edge all along the side.
• Make two or three small air holes on top of the calzone.
• Put the calzone into the oven for 12-15 minutes - check at 12 minutes, and sprinkle some grated cheese on top. When you remove from the oven, let it cool down for at least 5 minutes.

BONELESS BUFFALO CHICKEN CALZONE

Steps:

• Heat oil to med heat in frying pan.
• Dip chicken pieces into milk or egg wash, then coat in bread crumbs.
• Fry them in pan, turning occasionally for approximately 5 minutes or until done (when juices are clear).
• Drain on paper towels.
• Roll out pizza dough to size of a pizza pan.
• Place chicken on one side of dough.
• Sprinkle hot sauce over chicken.
• Cover with cheese and add more hot sauce if desired.
• Fold other half of pizza dough over chicken.
• Press down at edges to seal.
• If desired, top pizza dough with some extra cheese.
• Bake at 350°F for approximately 25-30 minutes or until pizza dough is browned.
• Cut into pizza shaped wedges, serve with ranch or blue cheese dressing.