You may have noticed that we're doing things a little different this holiday season at Seasoned Cooking. We're still finding our jolly, decking the halls, and enjoying time with friends and family alike. But 2025 has been a lot on all kinds of scales and we know we are not alone. So instead of focusing on the fussier details, we're aiming ourselves at comfort and joy this time around. As such, you're going to be seeing comfort food coupled with beautiful, nutritious meals to light our lives and feed our bodies and souls. Sweets, of course, but with a nod toward keeping it simple and creative. We begin with one of my favorites: calzones!
This recipe relies on shredded chicken. I usually use rotisserie chicken, but if you have leftovers, use them! Turkey is also fantastic in this quick comfort food dish. I wouldn't skip the blue cheese, but you can replace the Monterey Jack with any good melting cheese you prefer. Sharp cheddar bring a bit more kick to the mix and mozzarella gives you those glorious stringy bits of hot cheese every time you take a bite. I like the green onions for a pop of color and flavor. You can skip the step where you warm the Buffalo sauce with butter, but I find it transforms the sauce from "that's fine" to "whoa, that's good" in minutes.
I love serving a serving of calzone alongside a salad featuring some of the same crumbled blue cheese you used in the recipe. The one pictured above boasts that, a nice mix of greens, sliced tomatoes, and toasted pepitas. I don't even bother with a dressing because inevitably, some of the juices from the calzone will just drip onto the salad and that becomes my dressing! Dig in and enjoy!
By the way, if you are missing the aforementioned fussier details of holiday entertaining and feasting, fear not! We have 27 years of Seasoned Cooking history, complete with all the recipes, images, and ideas you want for a perfect holiday. Check out the blog archive, the recipe index, or use the search tool to find just what you need! We've got you.
Buffalo Chicken Calzone
- 1 cup Buffalo sauce
- 2 tablespoons unsalted butter
- 1 pound shredded rotisserie chicken
- ½ cup sliced green onions
- 1 pound pizza dough
- 1 cup shredded Monterey Jack cheese
- 1 cup crumbled blue cheese
- Extra virgin olive oil, for brushing
- Flaky sea salt
- Coarse black pepper
Preheat the oven to 450° F. Line a large rimmed baking sheet with a silicone baking mat or parchment paper; set aside.
In a saucepan, combine the buffalo sauce and butter and simmer over moderate heat until the butter is melted, 3 minutes. Transfer to a bowl and stir in the shredded chicken and sliced green onions; set aside.
On a lightly floured work surface, roll out the pizza dough to 2- 10-inch rounds. Transfer one to one side of the prepared baking sheet. Spoon the half of the chicken on one half of the dough round and top with one half of the shredded and crumbled cheeses. Fold the dough over the filling. Moisten the edge with water, then crimp to seal. Cut 3 slits in the top, then brush the calzone with olive oil and season with flaky salt and black pepper. Repeat with the other dough round to make another calzone.
Bake the calzones for about 20 minutes, until the crust is golden. Let stand for 5 minutes before slicing and serving.
- Yields: 2-4 servings
- Preparation Time: 40 minutes