I whipped up a batch of my favorite pizza dough and roasted a chicken the day before I was planing on actually making these. The dough needs to rise overnight, and I find it much easier to work with leftover chicken that has cooled down (also the whole-bird roasting process makes it taste so much better than quick cooking chicken parts).
So to start, we have some dough that has come to room temperature:
|This will make about 12 individual calzones|
|Oh the possibilities....|
|Rich and spicy...at least, it will be soon.|
|It really is that easy|
|This is entirely gratuitous....and so delicious. Just enjoy it.|
Now, it's time to actually make these calzones...mini strombolis...pizza sandwiches...whatever. Assemble all of the ingredients:
|rock and roll|
|that's about all this thing can hold without bursting|
|it's not a tumor!|
|oiled and ready for heat treatment|
Put the lumpy little loaves into your oven directly on the hot stone for about 10-12 minutes. Because my goal was to make a sort of healthier option to a "hot pocket", I undercooked them ever so slightly so that they could finish browning in the toaster oven. Let cool completely before wrapping in foil and then sealing tight in a freezer bag for cold storage.
Buffalo Chicken Calzones
- pizza dough (that's a good recipe)
- cooked chicken meat (some leftover roast chicken would be perfect)
- 1/4 c butter
- 1/4 c cayenne hot sauce
- 1/3 lb or so of a very good blue cheese
- olive oil
- corn meal
- Take dough out of cold storage and let warm at room temperature for about two hours. Put your pizza stone into your oven and bring the temperature up to 500F.
- Meanwhile, combine the butter and hot sauce in a saucepan and just melt to combine. Shred the chicken into bit size pieces and crumble the cheese likewise.
- Divide the dough into about ten small balls, and roll them out very flat and thin. Top with chicken, cheese, and sauce. Fold over and crimp.
- Set uncooked calzones on a tray, brush lightly with olive oil and salt. Cut slits in each calzone to let steam escape.
- Put the calzones in the hot oven directly onto the stone for about 10 minutes. You should just ever so slightly undercook these if you are planning on storing them for future meals as I did here, because they will finish browning when they're in the oven or toaster oven later on. Dust the stone with corn meal prior to laying the calzones on it to prevent sticking.