Wing Chicken Calzone 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 CALZONE WITH BLUE CHEESE DIP

Steps:

• Preheat oven to 450 degrees F.
• Coat a large baking sheet with cooking spray.
• In a large bowl, combine chicken, cheese, tomato sauce, liquid smoke, and hot sauce. Mix well and set aside.
• Roll dough out, using a rolling pin, to a 12-inch circle. Spread chicken mixture over half of circle, to within 1-inch of the edge. Fold over untopped side so that it meets the other side, forming a half moon. Pinch the edges together to seal.
• Transfer calzone to prepared baking sheet and brush the top with olive oil. Sprinkle the top with Parmesan. Using a sharp knife, make a few slits in the top to allow steam to escape during cooking. Bake 15 minutes, until puffed up and golden brown. Let stand 5 minutes before serving.
• While the calzone is baking, in a small bowl, combine sour cream, blue cheese and chives.
• Serve calzone sliced with sour cream dip on the side.

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.

BEST CHICKEN CALZONE FROM HOME

Steps:

• Preheat the oven at 400°F.
• Sauté garlic and red bell pepper, in olive oil, for about 3 minutes (just enough to "combine" the flavors). Put aside to cool.
• In a bowl combine sun-dried tomatoes, thyme, chili and red pepper mixture. Toss until well mixed. Season with salt and pepper.
• Unroll pizza dough onto clean work surface.
• Pat out to 15x11-inch rectangle; cut in half lengthwise, then in half crosswise to form 4 rectangles.
• Place the dough pieces on a floured surface.
• Spread a 1/4 of the shredded chicken on one side of each dough piece. Be sure to leave 1/2 inch of the dough border free.
• Place one slice of cheese over each portion.
• Spread the vegetable mix over the cheese.
• Add 3 leaves fresh basil to each calzone.
• Brush the dough borders with little water and cover the filling with the dough (using the side without filling) and seal edges with fork.
• Place on baking sheet sprayed with cooking spray and cook for about 20 minutes or as desired until golden brown/middle down.
• Serve warm or cold as sandwiches.

AIR-FRIED CHICKEN CALZONE

Steps:

• Heat oil in a nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, about 2 minutes. Stir in spinach; cover and cook until wilted, about 1 1/2 minutes. Remove from heat; stir in marinara and chicken.
• Preheat an air fryer to 325 degrees F (165 degrees C) according to manufacturer's instructions.
• Divide dough into 4 equal pieces. Roll each piece on a lightly floured work surface into a 6-inch circle. Spread 1/4 of the spinach mixture over the bottom half of each dough circle. Top each with 1/4 of the mozzarella cheese. Fold dough over filling to form half-moons and crimp edges to seal. Coat well with cooking spray.
• Transfer calzone to the air fryer basket. Cook for 8 minutes. Turn calzone over; cook until golden brown, about 4 minutes more.