Buffalo Chicken Calzone: A Spicy and Cheesy Delight

Are you craving something savory, spicy, and utterly delicious? Look no further than the buffalo chicken calzone! This recipe combines the comforting warmth of a classic calzone with the fiery kick of buffalo chicken, creating a culinary masterpiece that will tantalize your taste buds. Perfect for game day, a casual dinner, or even a party appetizer, this buffalo chicken calzone is guaranteed to be a crowd-pleaser.

This comprehensive guide will walk you through every step of the process, from preparing the dough to assembling the filling and baking it to golden-brown perfection. We’ll also provide tips and tricks to customize the recipe to your liking, ensuring a calzone that’s perfectly tailored to your preferences. So, roll up your sleeves, gather your ingredients, and let’s get cooking!

## Why You’ll Love This Buffalo Chicken Calzone

* **Explosion of Flavor:** The combination of spicy buffalo chicken, creamy cheese, and tangy sauce is a symphony of flavors that will leave you wanting more.
* **Easy to Customize:** Easily adjust the spice level, cheese types, and toppings to create your perfect calzone.
* **Perfect for Sharing:** This recipe makes a large calzone, ideal for sharing with friends and family. You can also easily double or triple the recipe to feed a larger crowd.
* **Versatile Meal:** Enjoy it as a main course, a party appetizer, or a satisfying snack.
* **Surprisingly Simple:** While it may look impressive, this recipe is surprisingly straightforward and easy to follow.

## Ingredients You’ll Need

Before you begin, make sure you have all the necessary ingredients on hand. This will make the cooking process smoother and more efficient.

### For the Dough:

* 1 cup warm water (105-115°F)
* 2 1/4 teaspoons active dry yeast (1 packet)
* 1 teaspoon sugar
* 2 1/2 cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 2 tablespoons olive oil, plus more for brushing

### For the Buffalo Chicken Filling:

* 1.5 lbs cooked chicken, shredded (rotisserie chicken works great)
* 1/2 cup buffalo wing sauce (adjust to your spice preference)
* 1/4 cup ranch dressing (or blue cheese dressing)
* 1 cup shredded mozzarella cheese
* 1/2 cup shredded cheddar cheese
* 1/4 cup crumbled blue cheese (optional, for extra tang)
* 2 tablespoons chopped green onions (optional, for garnish)

### For the Sauce (Optional):

* 1/2 cup buffalo wing sauce
* 1/4 cup ranch or blue cheese dressing

### Equipment:

* Large bowl
* Measuring cups and spoons
* Baking sheet
* Parchment paper
* Pizza cutter or sharp knife
* Small bowl (for sauce, optional)

## Step-by-Step Instructions

Now that you have all your ingredients and equipment ready, let’s get started! Follow these detailed instructions to create your perfect buffalo chicken calzone.

### Part 1: Making the Dough

1. **Activate the Yeast:** In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy. This indicates that the yeast is active and ready to use. If the yeast doesn’t foam, it might be old and you’ll need to use a fresh packet.

2. **Combine Wet and Dry Ingredients:** Add the olive oil and salt to the yeast mixture. Gradually add the flour, mixing with a wooden spoon or your hands until a shaggy dough forms.

3. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If the dough is too dry, add a little more water, one teaspoon at a time.

4. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This allows the gluten to develop, resulting in a lighter and airier crust.

### Part 2: Preparing the Buffalo Chicken Filling

1. **Shred the Chicken:** If you’re using rotisserie chicken, remove the skin and bones and shred the meat. If you’re using cooked chicken breasts, shred them using two forks.

2. **Combine Ingredients:** In a medium bowl, combine the shredded chicken, buffalo wing sauce, ranch dressing (or blue cheese dressing), mozzarella cheese, cheddar cheese, and blue cheese (if using). Mix well to ensure all ingredients are evenly distributed.

3. **Taste and Adjust:** Taste the filling and adjust the seasoning as needed. If you want it spicier, add more buffalo wing sauce. If you want it creamier, add more ranch or blue cheese dressing.

### Part 3: Assembling the Calzone

1. **Preheat the Oven:** Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. **Punch Down the Dough:** Once the dough has doubled in size, punch it down to release the air.

3. **Divide and Roll Out the Dough:** Divide the dough in half (or into quarters for smaller calzones). On a lightly floured surface, roll out one portion of the dough into a large circle, about 12-14 inches in diameter. Make sure the dough is thin enough to fold over easily, but not so thin that it tears.

4. **Add the Filling:** Carefully transfer the dough circle to the prepared baking sheet. Spread the buffalo chicken filling evenly over one half of the dough, leaving a 1-inch border.

5. **Fold and Seal:** Fold the other half of the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal, creating a crimped edge. You can also use a fork to press the edges together for a more decorative seal.

6. **Vent the Calzone:** Cut a few small slits in the top of the calzone to allow steam to escape during baking. This will prevent the calzone from bursting.

7. **Brush with Olive Oil:** Brush the top of the calzone with olive oil for a golden-brown finish. This also helps to prevent the crust from drying out.

8. **Repeat:** Repeat steps 3-7 with the remaining dough and filling, if making multiple calzones.

### Part 4: Baking the Calzone

1. **Bake:** Bake in the preheated oven for 20-25 minutes, or until the calzone is golden brown and the filling is heated through.

2. **Rest:** Let the calzone cool for a few minutes before slicing and serving. This allows the filling to set slightly, preventing it from spilling out.

### Part 5: Making the Sauce (Optional)

1. **Combine Ingredients:** In a small bowl, combine the buffalo wing sauce and ranch or blue cheese dressing. Stir well to combine.

2. **Serve:** Serve the sauce alongside the calzone for dipping.

## Tips and Tricks for the Perfect Calzone

* **Use High-Quality Ingredients:** The better the ingredients, the better the calzone will taste. Use fresh mozzarella cheese, high-quality buffalo wing sauce, and flavorful chicken.
* **Don’t Overfill:** Overfilling the calzone can cause it to burst during baking. Stick to the recommended amount of filling.
* **Seal the Edges Well:** Make sure to seal the edges of the calzone tightly to prevent the filling from leaking out. A good crimp or fork seal will do the trick.
* **Vent the Calzone:** Cutting slits in the top of the calzone allows steam to escape, preventing it from bursting.
* **Adjust the Spice Level:** If you’re not a fan of spicy food, use a mild buffalo wing sauce or reduce the amount of sauce in the filling. You can also add a touch of sweetness to balance the spice.
* **Experiment with Fillings:** Feel free to experiment with different fillings. Try adding vegetables like onions, peppers, or mushrooms. You can also use different types of cheese, such as provolone or pepper jack.
* **Make it Ahead:** You can prepare the dough and filling ahead of time and store them separately in the refrigerator. When you’re ready to bake, simply assemble the calzone and bake as directed. The dough can be stored in the fridge for up to 24 hours. The filling can also be prepared a day in advance.
* **Freezing Instructions:** Baked calzones can be frozen for up to 2 months. Let cool completely, then wrap tightly in plastic wrap and aluminum foil. To reheat, bake at 350°F (175°C) until heated through.
* **Using Store-Bought Dough:** If you’re short on time, you can use store-bought pizza dough. Look for fresh dough in the refrigerated section of your grocery store.
* **Brush with Egg Wash:** For an even more golden and shiny crust, brush the calzone with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.

## Variations and Substitutions

This recipe is a great starting point, but feel free to customize it to your liking. Here are a few ideas:

* **Vegetarian Buffalo Calzone:** Substitute the chicken with roasted cauliflower or chickpeas. Add some extra vegetables like bell peppers and onions for added flavor and texture.
* **Different Cheese Combinations:** Try using a combination of provolone, fontina, or pepper jack cheese.
* **Add Vegetables:** Incorporate your favorite vegetables into the filling, such as sautéed onions, bell peppers, mushrooms, or spinach.
* **Different Sauces:** Experiment with different sauces, such as pesto, marinara, or garlic butter.
* **Spicy Ranch Calzone:** Use spicy ranch dressing instead of regular ranch dressing for an extra kick.
* **Blue Cheese Lovers Calzone:** Double the amount of blue cheese in the filling and sauce.

## Serving Suggestions

The buffalo chicken calzone is delicious on its own, but here are a few serving suggestions to elevate your meal:

* **Side Salad:** Serve with a simple side salad with a light vinaigrette dressing.
* **Vegetable Sticks:** Offer a platter of carrot, celery, and cucumber sticks with ranch or blue cheese dip.
* **Potato Wedges:** Serve with crispy potato wedges for a heartier meal.
* **Coleslaw:** Pair with creamy coleslaw for a refreshing contrast to the spicy calzone.
* **Dipping Sauces:** Provide a variety of dipping sauces, such as ranch, blue cheese, buffalo wing sauce, and garlic butter.

## Nutritional Information (Approximate)

Nutritional information will vary depending on the specific ingredients used and the portion size. A rough estimate for one serving (1/2 of the calzone) is:

* Calories: 800-1000
* Fat: 40-60g
* Protein: 50-70g
* Carbohydrates: 60-80g

## Frequently Asked Questions (FAQs)

* **Can I make the dough ahead of time?**
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling it out.
* **Can I use store-bought dough?**
Yes, you can use store-bought pizza dough to save time.
* **How do I store leftover calzone?**
Store leftover calzone in an airtight container in the refrigerator for up to 3 days.
* **Can I freeze the calzone?**
Yes, you can freeze baked calzones for up to 2 months. Let cool completely, then wrap tightly in plastic wrap and aluminum foil. To reheat, bake at 350°F (175°C) until heated through.
* **What if I don’t have active dry yeast?**
You can substitute with instant yeast, but you don’t need to activate it in water first. Just add it directly to the dry ingredients.
* **How do I prevent the calzone from bursting?**
Make sure to cut slits in the top of the calzone to allow steam to escape during baking.
* **Can I use different types of chicken?**
Yes, you can use any type of cooked chicken, such as grilled chicken, baked chicken, or leftover roast chicken.

## Conclusion

The buffalo chicken calzone is a delicious and satisfying dish that’s perfect for any occasion. With its spicy flavor, cheesy goodness, and customizable nature, it’s sure to become a family favorite. So, give this recipe a try and impress your friends and family with your culinary skills! Remember to experiment with different fillings and sauces to create your own signature calzone. Happy cooking!