- 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