Thursday, October 9, 2008

Buffalo Chicken Calzone

Ah blog... it's been too long. Too many weekends spent out of town and away from the kitchen. Hopefully this post is the first of many to come this month.

Some talk on the cooking board I frequent inspired me to create a buffalo chicken calzone. I had the pizza dough in the fridge, which I had planned to use to make one of my giant calzones anyway, so why not go spicy? And spicy it was. Wowza. A little too spicy for me, but if you like your wings flaming hot, you'll love this recipe.

If not, I suggest going the way of the legendary buffalo chicken dip, and to the ground chicken add up to one block of cream cheese, 1/2 cup hot sauce and 1/4 cup ranch dressing. That should temper the heat while maintaining a little kick.
Buffalo Chicken Calzone
Source: Yours Truly

1 lb ground chicken
Poultry seasoning to taste
Ground pepper to taste
3/4 block 1/3 less fat cream cheese
3/4 cup hot wing sauce (like Frank's)
Frozen onion/celery mix to taste
1 handful shredded mozzarella (or to taste)
1 handful shredded cheddar (or to taste)
1 refridgerated pizza dough
Ranch dressing for dipping

Preheat oven to 425. Put jelly roll pan or pizza stone in oven to warm. Brown chicken and frozen onions/celery. Drain fat and add poultry seasoning, ground pepper and cream cheese. Stir until cream cheese melts. Add wing sauce. Simmer until sauce is slightly reduced. Remove from heat.

On a piece of parchment paper, roll out pizza dough. Sprinkle cheese over dough, then spread slightly cooled chicken mixture over half (long ways) of the dough. Roll the dough long ways and seal the dough at the seam. Helpful hint: rather than trying to pull the dough from the parchment as you roll it, lift the parchment long ways so that the entire piece of dough rolls at once without breaking. Note that with the amount of meat in the calzone, you'll only be able to fold the dough over once and seal; you won't be able to form a pinwheel.

Cut slices on top of the dough with a knife so steam can escape. Spray lightly with olive oil, or brush dough with an egg wash. Put calzone with parchment on the hot jelly roll pan and bake for 17-20 minutes, or until brown. Once out of the oven, let calzone rest for a few minutes and slice into generous diagonal pieces. Serve with ranch for dipping.

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