Buffalo Chicken and Blue Cheese Calzones
Inspired by techniques from America's Test Kitchen.
Hand-held pastry parcels filled with shredded roast chicken, tangy blue cheese and spicy sauce.
Always check the labels of the products you use.
Method
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Equipment
- baking tray
- foil
- pastry brush
- bowl
- rolling pin
- sharp knife
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 700 kcal |
| Protein | 44.8 g |
| Carbohydrate | 55.1 g |
| of which sugars | 1.1 g |
| of which free sugars | 0 g |
| Fat | 32.3 g |
| of which saturates | 14.6 g |
| Fibre | 2 g |
| Salt | 4.13 g |
Protein per 100 kcal
6.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Filling
- 30 ml extra-virgin olive oil
- 280 g cooked chicken, shredded (roast chicken works well)
- 225 g mozzarella, grated
- 85 g blue cheese, crumbled
- 80 ml cayenne pepper hot sauce
- ½ tsp ground black pepper
Dough
- 16 g plain flour, for dusting about 2 tbsp
- 450 g pizza dough, shop-bought or homemade, at room temperature
- 1
Ready oven. Heat the oven to 245 °C with the shelf in the middle position, line the baking tray with foil and brush it with 1 tbsp of the olive oil.
- 2
Mix filling. Combine the shredded cooked chicken, grated mozzarella, crumbled blue cheese, cayenne pepper hot sauce and ground black pepper in a bowl.
- 3
Roll dough. Divide the pizza dough into 4 equal pieces and roll and stretch each on a lightly floured work surface to a 20 cm circle.
- 4
Fill and fold. Spread a quarter of the filling over the lower half of each dough round, leaving a 2–3 cm border all around, fold the top half of the dough over to cover the filling and crimp the edges firmly to seal.
- 5
Slash. Cut two slits about 2–3 cm long in the top of each folded pastry to allow steam to escape during baking.
- 6
Transfer. Lift the sealed calzones onto the oiled foil-lined tray.
- 7
Glaze. Brush all over with the remaining olive oil.
- 8
Bake. Bake for about 15 min until deep golden in colour, then leave on a wire rack for 5 min before serving.
Storage
Best eaten hot on the day of making. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
