BUFFALO CHICKEN CALZONES RECIPES

Steps:

• Preheat oven to 425°F. Lightly grease baking sheet and set aside. Combine the chicken and hot sauce; set aside. Divide dough into 2 or 4 pieces (2 for giant calzones, 4 for regular size). Roll or press dough into rough circle. For 2 calzones, to the bottom center of dough add 1/4 cup cheese, 1 cup chicken and top with 1/4 cup cheese. Fold over dough and seal edges to form a pocket. Dab edges with water if they won’t stick together. Place on prepared baking sheet and cut 3 little slices in the top to vent. Repeat with remaining dough and ingredients. Bake for 15-20 minutes at 425°F until golden and bubbly. Let cool slightly before eating. Serve with ranch or blue cheese dressing for dipping.  

Steps:

• Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick cooking spray. Measure the imprinted stitching on an approximately 12-by-8-inch football-shaped baking pan and cut the provolone into 2 long strips and 7 shorter strips to imitate; set aside. Spray the football pan with the cooking spray.
• Unroll 1 tube of dough and cut in half widthwise. Bake one of the halves on the prepared baking sheet until lightly done, about 8 minutes. (Reserve the other half of the dough.) Use a knife or kitchen shears to cut the baked dough into a football shape slightly smaller than the pan.
• In a medium bowl, toss together the Buffalo sauce and shredded chicken.
• Unroll the remaining tube of dough and drape into the prepared football pan, letting the extra dough hang over the sides. Fill with half of the chicken mixture, half of the grated Swiss or mozzarella and half of the scallions. Top with the football-shaped crust. Add the remaining chicken mixture, grated cheese and scallions. Add the blue cheese. Top with the reserved uncooked dough half. Use a knife to trim the excess edges of dough, leaving a little extra to pinch the 2 edges of dough together. Put the pan on a baking sheet.
• Bake until the crust is just beginning to brown, about 15 minutes. Remove from the oven and invert the football pan onto the baking sheet to unmold the calzone. Drizzle the crust with olive oil and sprinkle with garlic salt. Continue to bake until golden brown, 5 to 10 minutes. Arrange the strips of provolone to mimic the football stitching; the heat of the calzone will slightly melt the cheese and adhere it to the football. Let stand 5 minutes.
• Slice and serve with ranch dressing for dipping, and celery sticks on the side.