Buffalo Chicken Calzone with Blue Cheese Dip (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
cooking spray |
2 reserved chicken breast halves, diced, about 2 cups |
1 cup mozzarella cheese, shredded |
2/3 cup reserved tomato sauce |
1 teaspoon liquid smoke |
1 teaspoon hot sauce |
1 pound fresh or frozen pizza or bread dough, thawed according to package directions |
1 tablespoon olive oil |
2 tablespoons grated parmesan |
1 cup sour cream |
1/3 cup blue cheese, crumbled |
2 tablespoons fresh chives, chopped |
Directions:
1. For dip:
2. Preheat oven to 450 degrees F.
3. Coat a large baking sheet with cooking spray.
4. In a large bowl, combine chicken, cheese, tomato sauce, liquid smoke, and hot sauce. Mix well and set aside.
5. Roll dough out, using a rolling pin, to a 12-inch circle. Spread chicken mixture over half of circle, to within 1-inch of the edge. Fold over untopped side so that it meets the other side, forming a half moon. Pinch the edges together to seal.
6. Transfer calzone to prepared baking sheet and brush the top with olive oil. Sprinkle the top with Parmesan. Using a sharp knife, make a few slits in the top to allow steam to escape during cooking. Bake 15 minutes, until puffed up and golden brown. Let stand 5 minutes before serving.
7. For dip:
8. While the calzone is baking, in a small bowl, combine sour cream, blue cheese and chives.
9. Serve calzone sliced with sour cream dip on the side.
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