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Buffalo Chicken Calzones

 Buffalo Chicken Calzones
I'm always looking for creative ways to jazz up pizza. I came up with this "pizza turnover," to incorporate my love of buffalo chicken wings. —Ruth Ann Riendeau, Twin Mountain, New Hampshire
4 ServingsPrep: 30 min. Bake: 10 min.


  • 1 can (8 ounces) pizza sauce
  • 2 teaspoons plus 1/2 cup hot pepper sauce, divided
  • 1-1/4 pounds boneless skinless chicken breasts, cubed
  • 3 celery ribs, chopped
  • 3 tablespoons butter
  • Dash Cajun seasoning
  • 2 tubes (13.8 ounces each) refrigerated pizza crust
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) crumbled blue cheese
  • Cornmeal


  • In a small bowl, combine pizza sauce and 2 teaspoons hot pepper
  • sauce; set aside. In a large skillet, cook chicken and celery over
  • medium heat in butter for 3-5 minutes or until chicken is no longer
  • pink; drain if necessary. Stir in Cajun seasoning and remaining hot
  • pepper sauce; cover and simmer for 10-15 minutes or until heated
  • through.
  • Unroll pizza dough; divide each portion in half. On a floured
  • surface, roll each into an 8-in. circle. Spread pizza sauce mixture
  • over half of each circle to within 1 in. of edges. Top with chicken
  • mixture and cheeses. Fold dough over filling; pinch edges to seal.
  • Sprinkle greased baking sheets with cornmeal. Place calzones over

2 of 2

Buffalo Chicken Calzones (continued)

Directions (continued)

  • cornmeal. Bake at 400° for 10-12 minutes or until golden brown.
  • Yield: 4 calzones.