Cheesy Buffalo Chicken Mini Calzones
Serving Size / Yield
- 1 pkg. pizza dough
- 2 C. boneless, skinless chicken breasts, cooked and shredded
- 1/2 C. buffalo sauce
- 1 C. ricotta cheese
- 1/2 C. mozzarella cheese, shredded
- 1/4 C. Parmesan cheese, grated
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- 1/2 C. pepperoncinis, sliced
- 1 egg, beaten
- 1 tsp. water
- 1/2 C. blue cheese dressing, for dipping
Preheat the oven to 375 degrees. In a bowl, combine the shredded chicken with the buffalo sauce and set aside. In a second bowl, combine the ricotta, mozzarella, Parmesan, garlic powder, onion powder, oregano, and red pepper flakes. Mix well.
Divide the pizza dough into haves and roll out the dough to approximately 1/4 in. thickness. Cut 3-in. circles into the dough and repeat until all the dough has been cut into circles with a pastry cutter, approximately 16 circles total.
Spread the ricotta mixture on each of the circles, leaving the edges free. Top with a spoonful of the buffalo chicken mixture and several pepperoncinis.
Create an egg wash by whisking together the egg and 1 tsp. water. Brush the edges of the pastry with the egg wash, then fold the circle in half to create a half circle. Press the edges together and put the folded calzones on a baking sheet. Brush the tops with more egg wash and bake for 15 to 20 minutes. Serve with the blue cheese dressing.