To speed up the preparation process I prepared the chicken the night before. I marinated 2 thin cut chicken breast in buffalo sauce for an hour then broiled for 7 minutes on each side. I stored this in the fridge overnight.
Buffalo Calzone
Ingrediants:
1 bag raw pizza dough from grocery store
2 thin cut chicken breast, prepared as described above.
4 TB pizza sauce
1/2 bag shredded mozzarella
Small handful of shredded Parmesan cheese
EVOO
Process:
- Take dough out of fridge and place on a plate on the counter for 20-30 min to let it rise.
- Once dough is risen, grease a large baking sheet with EVOO
- Work dough as thin as possible without holes, and spread out on pan in a rectangle.
- Spoon pizza sauce on top, spread out leaving an inch on all sides.
- Pile mozzarella evenly on top.
- Dice up cooked chicked and place on top in a long skinny pile in center.
- Wrap dough around to seal the long sides against each other.
- Fold ends up and over, sealing.
- Carefully flip entire calzone over so the seam is on the bottom (this helps it hold together better).
- Spray the whole thing with EVOO spray and sprinkle parmesan on top.
- Put in 425 degree over for approximately 10-20 minutes.
- Keep an eye on it so that it browns on the outside but does not burn.
- Remove from over, plate and slice into inch wide slices.
- Serve and enjoy!
Notes:- I use Red Hot's Buffalo sauce.
- I find the white pizza dough really hard to work with. It is super sticky and using flour dries it out to much. That is why I prefer to work with it with EVOO.
- Cook it as long as possible without burning. If you remove it too soon the dough will be raw on the inside. It helps to cook it on a rack low in the over so it can cook longer without browning as quickly.
- I cooked it on Convection back for 12 minutes. I find convection back keeps the bottom from burning.
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