Monday, April 26
Buffalo Chicken Calzone with Blue Cheese Dipping Sauce
I was ironing DH's work clothes one morning and I had the Food Network on...and this recipe came on and I thought, gosh, THAT sounds good. So this recipe is inspired by that. I changed it up a little after reading the recipe and reading the reviews of it. A lot of the reviews came back not so good, but I knew it was a good mix of flavors and recipes nonetheless, so I went with it.
First, I made my standard bread recipe in the bread maker. The original calls for a tube of refrigerated dough, but this is so much better...and better for you--no preservatives!
Heat oven to 400 degrees.
For the calzone filling:
2 cups diced/shredded cooked chicken (the org. called for raw chicken--that concerned me)
1 cup mozzarella cheese, shredded
1/4-1/3 cup cayenne pepper sauce, such as Frank's (to taste, depending on how hot you like it)
1 tablespoon olive oil
2 tablespoons grated Parmesan
Mix together cooked chicken, shredded cheese, and pepper sauce. Roll out dough on flat surface and cut into 4-5 inch rounds. Place 1-2 tablespoons filling on one half of each round and seal closed pressing dough together. Brush with olive oil and sprinkle Parmesan cheese on top. Make sure to slice a hole in the calzones to let steam escape. Place on baking sheet/pizza stone and bake for 15-20 minutes.
For the Dip:
1 cup sour cream
1/3 cup blue cheese
2 Tbsp chives, chopped
Mix sour cream and blue cheese together, top with chives and serve along side calzones. These make a great appetizer, but you can serve with a green salad and they make a great dinner too!
This recipe is linked to:
Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap