Buffalo Chicken Calzone Recipe

Name: Billy's Famous Pizzas Buffalo Chicken Calzone Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb pizza dough (store-bought or homemade); 0.25 cups all-purpose flour (for dusting/work surface); 1 tbs olive oil (for bowl and brushing); 2 cups cooked chicken, shredded or diced; 0.5 cups buffalo hot sauce (e.g., Frank's RedHot); 2 tbs unsalted butter; 1 cups ricotta cheese; 1.5 cups mozzarella cheese, shredded; 0.5 cups blue cheese crumbles; 3 tbsp green onions (thinly sliced); 1 tsp garlic, minced; 0.5 tsp freshly ground black pepper; 0.25 tsp salt; 1 egg (for egg wash); 1 tsp water (for egg wash); 0.25 cups extra buffalo sauce (for serving); 0.5 cups ranch or blue cheese dressing (for serving); 0.5 tsp red pepper flakes (optional)

Inspired by Billy's Famous Pizza

Time1h

Serves2

Make Buffalo Chicken Calzone Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

1 lb pizza dough (store-bought or homemade)

1/4 cups all-purpose flour (for dusting/work surface)

1 tbs olive oil (for bowl and brushing)

Filling

2 cups cooked chicken, shredded or diced

1/2 cups buffalo hot sauce (e.g., Frank's RedHot)

2 tbs Unsalted butter

1 cups Ricotta cheese

1 1/2 cups Mozzarella cheese, shredded

1/2 cups blue cheese crumbles

3 tbsp green onions (thinly sliced)

1 tsp Garlic, minced

1/2 tsp freshly ground black pepper

1/4 tsp Celtic sea salt

Assembly & Finish

1 egg (for egg wash)

1 tsp water (for egg wash)

1/4 cups extra buffalo sauce (for serving)

1/2 cups ranch or blue cheese dressing (for serving)

1/2 tsp red pepper flakes (optional)

Method

Dough

Prepare and shape dough

If using store-bought dough, let it sit at room temperature for 30 minutes to relax. Preheat oven to 475°F (245°C) and place a baking stone or inverted baking sheet on the middle rack. Lightly flour your work surface with 1/4 cup flour. Divide 1 lb dough into two equal portions if you want two smaller calzones (serves 2 each) or keep whole for 1 large calzone (recipe sized for 2 servings). Roll or stretch each portion into an approximately 9–10-inch round, about 1/4-inch thick.

Brush a rim of dough lightly with olive oil to help seal later.

Filling

Make buffalo chicken filling

In a medium skillet over medium heat, melt 2 tbs unsalted butter. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Add 2 cups cooked shredded chicken and 1/2 cup buffalo hot sauce. Toss and cook 2–3 minutes until heated through and sauce is absorbed into the chicken. Remove from heat and allow to cool slightly (3–5 minutes).

Combine cheeses and seasonings

In a bowl, combine 1 cup ricotta, 1.5 cups shredded mozzarella, 1/2 cup blue cheese crumbles, 3 tbsp sliced green onions, 1/2 tsp black pepper and 1/4 tsp salt. Fold in the slightly cooled buffalo chicken until evenly distributed. Taste and adjust salt or sauce as needed. The mixture should be moist but not soupy—if too wet, drain excess sauce or add 2–3 tbs more ricotta.

Assembly & Finish

Fill and seal calzones

Place about half the filling (for each calzone) on one half of each rolled dough round, leaving a 1-inch border. Do not overfill. Whisk 1 egg with 1 tsp water to make egg wash and brush the dough border. Fold the bare half of dough over the filling to form a half-moon. Press the edges together and roll/crimp to seal tightly. Poke 2 small steam vents in the top with a sharp knife or fork.

Brush and bake

Brush the tops lightly with the egg wash and, if desired, sprinkle 1/2 tsp red pepper flakes across both calzones for extra heat. Carefully transfer calzones onto the preheated baking stone or sheet (use a parchment or peel to move them). Bake at 475°F (245°C) for 12–16 minutes, or until the crust is deep golden brown and the filling is bubbling. Rotate halfway through baking for even color.

Rest and serve

Remove calzones from the oven and let rest 5 minutes to set the filling. Serve with extra buffalo sauce (1/4 cup) and 1/2 cup ranch or blue cheese dressing on the side for dipping. Slice in half and garnish with additional sliced green onions or a sprinkle of blue cheese if desired.