Ingredients:
- 1/2 bottle Peppers of Key West Ghost Pepper Sauce
- 2 tablespoons unsalted butter
- 1-pound shredded rotisserie chicken (4 cups)
- 1 pound pizza dough, halved
- 1 cup shredded Monterey Jack (4 ounces)
- Extra-virgin olive oil, for brushing
- Flaky sea salt
- Coarse black pepper
- Blue cheese dressing and celery, for serving
Directions:
- Preheat the oven to 450°.
- Line a large-rimmed baking sheet with parchment.
- In a saucepan, combine the Peppers of Key West Ghost Pepper Sauce and butter and simmer over moderate heat until the butter is melted, 3 minutes.
- Transfer to a bowl and stir in the chicken.
- On a lightly floured work surface, roll out 1 piece of dough to a 10-inch round.
- Transfer to one side of the baking sheet.
- Spoon half the chicken on one half of the dough round and top with half of the cheese.
- Fold the dough over the filling.
- Moisten the edge with water, then crimp to seal. Cut 3 slits in the top, then brush the calzone with olive oil and season with flaky salt and black pepper.
- Repeat to make one more calzone.
- Bake the calzones for about 20 minutes, until the crust is golden. Let stand for 5 minutes
- Serve with blue cheese dressing and celery.
