Wednesday, November 12, 2008

Buffalo Chicken Calzone

Another recipe stolen from Lindsay! Of course, she stole it from somewhere else haha. We liked the flavor of this but made some big changes and if we make it again, will make some more changes. I noted everything in red.

Buffalo Chicken Calzone
Serves: 2-4
* 1 lb ground chicken
* Chicken seasoning to taste (omitted)
* Ground pepper to taste
* 6 oz. reduced fat cream cheese (we used fat free, we would use 8 oz.)
* 3/4 cup hot wing sauce (we used Louisiana's, we would reduce to 1/2 cup)
* Frozen onion/celery mix to taste (omitted, replaced with handfuls of diced red peppers, green peppers, and red onion)
* 1 handful shredded mozzarella cheese or to taste
* 1 handful shredded cheddar cheese or to taste (we used colby jack)
* 1 refrigerated pizza dough (we used a Betty Crocker packet of DIY pizza dough)
* Ranch dressing or blue cheese dressing for dipping

1. Preheat oven to 425 degrees. Put jelly roll pan or pizza stone in oven to warm.

2. Brown chicken and frozen onions/celery (peppers). The chicken was so lean I added a bit of olive oil while browning. Drain fat and add poultry seasoning, ground pepper and cream cheese. Stir until cream cheese melts. Add wing sauce. Simmer until sauce is slightly reduced. Remove from heat.

3. On a piece of parchment paper, roll out pizza dough. (I used a silpat baking sheet)
4. Sprinkle cheese over dough, then spread slightly cooled chicken mixture over half (long ways) of the dough. Sprinkle on raw diced red onion. Roll the dough long ways and seal the dough at the seam. Helpful hint: rather than trying to pull the dough from the parchment as you roll it, lift the parchment long ways so that the entire piece of dough rolls at once without breaking. (I put a few slices in the dough and braided it. The dough recipe was BARELY big enough to contain everything.)

5. Cut slices on top of the dough with a knife so steam can escape. Spray lightly with olive oil, or brush dough with an egg wash.

6. Put calzone with parchment on the hot jelly roll pan and bake for 17-20 minutes, or until brown. (We left it on the silpat and slid it onto a cookie sheet)

7. Once out of the oven, let calzone rest for a few minutes and slice into generous diagonal pieces. Serve with dipping sauce.

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