Hot Buffalo Chicken Calzones That Bring the Heat and the Cheese Pull
Stuffed, spicy, and dangerously cheesy—basically a pizza that decided to level up and get messy
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.
Frequently Asked Questions
What makes these calzones buffalo-style?
They’re packed with chicken tossed in buffalo sauce, boosted with Peppers of Key West Ghost Pepper Sauce for extra heat and bold flavor.
Are these super spicy?
They’ve got a strong kick thanks to the ghost pepper sauce, but you can adjust the heat by using less or mixing with milder sauce.
Can I use store-bought dough?
Yes, pizza dough from the store works perfectly and saves time.
What cheese works best inside?
Mozzarella is classic, but adding cheddar or blue cheese gives it even more buffalo-style flavor.
How do I keep them from getting soggy?
Don’t overfill and make sure your chicken mixture isn’t too wet before stuffing.
