Buffalo Chicken Calzone Recipe

Name: Buffalo Chicken Calzone
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 pound skinless, boneless chicken breast halves; 2 tablespoons butter; 0.25 cup Buffalo wing sauce; 1 refrigerated pizza dough; 2 tablespoons vegetable oil, divided; 2 cups shredded mozzarella cheese

Cook Time: 35 minutes

Buffalo Chicken Calzone

Ingredients

1 pound skinless, boneless chicken breast halves
2 tablespoons butter
cup Buffalo wing sauce
1 refrigerated pizza dough
2 tablespoons vegetable oil, divided
2 cups shredded mozzarella cheese

Directions

Step 1: Preheat the oven to 410F (210C). Grease a 12-inch pizza pan.

Step 2: Place the chicken into a large pot and cover it with salted water. Bring to a boil. Once boiling, cook the chicken for about 15 minutes, or until it is no longer pink in the center and the juices run clear. The internal temperature should reach 165F (74C). Transfer the cooked chicken to a bowl and shred it using two forks.

Step 3: In a skillet, melt the butter over medium-high heat. Add the shredded chicken and Buffalo wing sauce. Stir and cook for 2 to 4 minutes, until the chicken is well coated and heated through.

Step 4: Lightly flour a clean surface and turn the pizza dough onto it. Roll the dough out into a 12-inch round shape.

Step 5: Brush the dough with 1 tablespoon of vegetable oil, then sprinkle 1 cup of shredded mozzarella cheese on top, leaving a 1-inch border around the edges. Spread the Buffalo chicken mixture evenly over the cheese. Sprinkle the remaining 1 cup of mozzarella cheese on top of the chicken.

Step 6: Fold the dough in half to form a calzone. Pinch the edges together to seal it. Carefully transfer the calzone to the prepared pizza pan and brush the top with the remaining 1 tablespoon of vegetable oil.

Step 7: Bake the calzone in the preheated oven for 17 to 20 minutes, or until the crust is golden brown.

Nutrition Facts (per serving)

Calories: 572
Total Fat: 27g (34% DV)
Saturated Fat: 11g (56% DV)
Cholesterol: 110mg (37% DV)
Sodium: 1329mg (58% DV)
Total Carbohydrate: 38g (14% DV)
Dietary Fiber: 1g (3% DV)
Total Sugars: 4g
Protein: 43g (85% DV)
Calcium: 453mg (35% DV)
Iron: 3mg (14% DV)
Potassium: 191mg (4% DV)

History and Origins

The Buffalo Chicken Calzone is a modern American creation, blending the bold flavors of Buffalo chicken wings with the comforting appeal of a traditional calzone. The calzone itself, an Italian dish, has a long history, originating in Naples, Italy, as a way to enjoy pizza on the go. Its American counterpart, the Buffalo chicken calzone, emerged in the late 20th century as Buffalo wings became a widespread phenomenon in the U.S. The combination of spicy wing sauce, tender chicken, and melty cheese encased in pizza dough quickly became a favorite, particularly for game days and casual gatherings.

Regional Variations and Popularity

While the Buffalo Chicken Calzone is popular across the United States, its origins are deeply tied to Buffalo, New York, the city credited with inventing Buffalo wings. This dish often reflects regional adaptations of the classic calzone, where local preferences for spiciness, cheese types, and fillings vary. For instance, in some regions, you may find the calzone filled with additional ingredients like celery or blue cheese to mimic the traditional wing experience. Others might swap the mozzarella for a sharp cheddar, further enhancing the bold flavors.

What Sets It Apart

The Buffalo Chicken Calzone differs from other stuffed pizza dishes, such as the traditional Italian calzone or stromboli, in its filling and flavor profile. Unlike a classic calzone, which typically includes Italian meats and cheeses, the Buffalo chicken version incorporates spicy, tangy wing sauce and chicken, offering a more adventurous twist. This makes it a great choice for those who enjoy the heat and bold flavors of Buffalo wings but prefer the convenience of a handheld meal.

Where It's Commonly Served

The Buffalo Chicken Calzone is often found in American pizzerias, particularly in establishments that specialize in Buffalo wings or casual comfort food. Its also a favorite in sports bars, where it serves as a delicious, easy-to-eat snack during game day. Additionally, many home cooks have adopted this recipe as a crowd-pleasing option for family dinners or parties, making it a popular choice for casual gatherings and potlucks.

Interesting Facts

Buffalo wings were first created in 1964 at the Anchor Bar in Buffalo, New York, which is why many dishes using Buffalo sauce are named after the city.
The term "calzone" is derived from the Italian word for "pants," referring to the way the dough folds over the filling like a pair of pants covering the contents.
Buffalo chicken calzones can be customized with a variety of cheeses and sauces, with some variations even incorporating ranch or blue cheese as part of the filling.
Many recipes for Buffalo Chicken Calzones call for adding extra ingredients such as sauted onions, bell peppers, or even bacon to enhance the flavor further.

FAQ about Buffalo Chicken Calzone Recipe

Leftover Buffalo Chicken Calzone can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.

Yes, you can freeze the calzones. Wrap each calzone tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for 25-30 minutes, or until heated through.

Yes, you can prepare the calzones ahead of time. After assembling, cover them tightly and store them in the refrigerator for up to 24 hours before baking. You may need to adjust the baking time slightly if they are cold from the fridge.

Yes, you can use a variety of cheeses to suit your taste. Cheddar, blue cheese, or even a cheese blend would work well in place of mozzarella. Just keep in mind that using different cheeses might change the flavor profile slightly.

Buffalo Chicken Calzone pairs well with a simple side salad, carrot sticks, or celery with ranch or blue cheese dressing for dipping. You could also serve it with a light soup or fries for a heartier meal.

Yes, you can substitute the pizza dough with other types of dough, such as puff pastry or crescent roll dough. Just note that these may change the texture and flavor of the calzone.

To make the calzone spicier, you can add extra buffalo sauce or incorporate chopped fresh jalapeños or hot peppers into the chicken mixture before filling the dough. Adjust the amount to suit your spice tolerance.

Yes, using store-bought rotisserie chicken is a great time-saving option. Simply shred the chicken and toss it with buffalo sauce and butter, as per the recipe instructions.

If the crust is getting too brown during baking, you can cover the calzone loosely with aluminum foil and continue baking until the filling is hot and the crust is fully cooked. This will prevent further browning while allowing the inside to cook.

To reduce the sodium, you can use a low-sodium buffalo wing sauce and cheese with reduced sodium content. Additionally, you can skip the added salt when cooking the chicken or use a salt substitute.

Comments

Emma Johnson

05/29/2023 01:33:07 PM

Fantastic concept! I decided to put my own spin on it. I opted for chicken thighs coated in Italian-style bread crumbs, which I then fried and shredded before reheating them in the sauce for a delightful crunchy texture. Additionally, I separately fried a red onion, 8 sliced mushrooms, and 3 sliced stalks of celery to add to the calzone later on. I rolled out a 18" round of pizza dough and, despite lacking mozzarella cheese, I used marble instead. To top it off, I sprinkled some Italian-style bread crumbs before baking. Using convection bake, I found that 410 degrees for 17 minutes was a bit too much, so next time I'll try 400 degrees for 15 minutes. Overall, a wonderful idea that served as great inspiration! :-)

Patrick Thomas

02/05/2023 05:56:21 PM

I had some leftover crescent rolls that needed to be used, so I decided to try out this recipe. Without measuring anything and with some substitutions, the dish turned out surprisingly delicious. I cooked and shredded a chicken breast and used Frank's Red Hot Kickin' BBQ sauce instead of Buffalo sauce. I added in some frozen corn along with the chicken, butter, and sauce. Opting for Cheddar Jack instead of mozzarella, I kept the cheese to less than a cup since I planned to serve it with Blue Cheese dressing. The only downside was the thinness of the crust, probably due to using crescent roll dough instead of pizza dough. Next time, I'll make sure to use proper pizza crust for a thicker base.

Pamela Smith

02/26/2023 02:26:49 AM

I had some leftover pizza dough from Chef Rider's Quick & Easy Pizza Crust, along with toppings like ham, rotisserie chicken, bell peppers, and black olives. I stretched out the dough, brushed it lightly with avocado oil, spread a bit of jarred garlic and basil spaghetti sauce, added shredded cheese, chicken, ham, black olives, bell peppers, and more cheese on one half of the dough. I then folded the other half on top, pinched the edges together, lightly brushed the top with oil, and baked it in the oven for 10 minutes, flipped it, and baked for an additional 3 minutes. It turned out really delicious! Next time, I might go a bit lighter on the toppings.

Dennis Rivera

12/08/2023 09:47:09 PM

Excellent! I topped it with grated parmesan and fresh parsley, which elevated the dish even more. Absolutely delicious! 😊

Rebecca Collins

02/17/2025 03:39:14 PM

The dish was lacking flavor, I suggest doubling the amount of sauce and seasoning for more robust taste.

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Buffalo Chicken Calzone Recipe