If prepping dough a day ahead, store in a greased and covered bowl after the full rise time. Toss in the fridge until ready to use. Pull out of the fridge 45-60 minutes before making your calzones.
Prepare chicken by trimming any fat and cutting into bite size cubes. Toss cubed chicken into a bowl or food safe storage container. Top off with 3 tbsp buffalo sauce. Stir to coat. Cover container with plastic wrap or lid. Store in the fridge to marinate overnight.
If making dough the day of, plan for the dough to take at least 1hr and 10-15min total. It's a quick dough but does still require rising time. You can let the dough rise for the full hour, split and rise again if desired.
Preheat oven to 500°F. Heat a large skillet over medium to medium high heat. Cook chicken and additional 2 tbsp buffalo sauce. Stir well, cooking chicken for 5-10 minutes or until fully cooked. Transfer to a clean bowl. Add an additional 1/4C buffalo sauce to chicken. Stir to coat. Set aside.
Prepare a baking sheet with one of the following: silpat, parchment, olive oil or cornmeal. Choose which works best for you. I opted for my silpat. Divide dough into as many portions as you'd like. I made two (out of the half a batch of dough*). Stretch dough into a large circle or rectangle. It doesn't have to be perfect. Let gravity help as well as pushing on the dough gently while resting on your prepared baking sheet. Flip and continue process until you are satisfied with the size.
Coat one half of the dough with chunky blue cheese dressing - almost to the edge but not quiet. Top off with cooked buffalo chicken.
Sprinkle with a mixture of both cheeses.
Fold over the dough. Roll and pinch the edges to seal. Sprinkle with a touch more cheese.
Repeat process with remaining dough and ingredients on a second baking sheet.
Bake for 12-15 minutes. I found 13 minutes was just perfect. Let cool for a few minutes, then cut with a serrated knife into as many slices as desired.
Serve warm and enjoy.
Notes
*Dough can be made ahead of time or the day of.
**Chicken requires overnight marinating, factor this into your recipe plans.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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