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Buffalo chicken calzone with blue cheese dip

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
For calzone
Cooking spray
2 reserved chicken breast halves, diced
100g mozzarella cheese, shredded
165ml reserved tomato sauce
1 tsp liquid smoke
1 tsp hot sauce
500g fresh or frozen pizza or bread dough, thawed according to package directions
15ml olive oil
30g grated parmesan cheese
For dip
250ml sour cream
For the calzone:
1) Preheat oven to 220 degrees C. Coat a large baking tray with cooking spray.

2) In a large bowl, combine chicken, cheese, tomato sauce, liquid smoke, and hot sauce. Mix well and set aside.

3) Roll dough out, using a rolling pin, to a 30cm circle. Spread chicken mixture over half of circle, to within 2.5cm of the edge. Fold over untopped side so that it meets the other side, forming a half moon. Pinch the edges together to seal.

4) Transfer calzone to prepared baking tray and brush the top with olive oil. Sprinkle the top with parmesan cheese. Using a sharp knife, make a few slits in the top to allow steam to escape during cooking.

5) Bake 15 minutes, until puffed up and golden brown.

6) Let stand 5 minutes before serving with blue cheese dip.

For the dip:
1) In a small bowl, combine sour cream, blue cheese and chives.

2) Serve calzone sliced with sour cream dip on the side.

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