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
85g blue cheese, crumbled
2 tbsps fresh chives, chopped
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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