Archive | October, 2011

Buffalo Chicken Calzone

6 Oct

Introduction:

If you’re ever in the Boston area and looking for a delicious meal, stop by Ma Magoo’s for their buffalo chicken calzone! Seriously one of the best things either of us has ever had. We always try to share this fantastic food with everyone we can whenever we’re in town.

After a lot of “we should make this some time”s, we finally got around to actually trying it out. This time we just used a rotisserie chicken from the supermarket. Next time, however, we’re going to try mixing cooked breaded chicken cutlets with hot sauce. Serve with a big salad or some kind of veggie, because on it’s own this is really not a healthy meal.

Ingredients:

  • 2 ½ cups shredded chicken
  • ⅔ cup hot sauce
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • 16 oz pizza dough
  • 2 Tbsp flour (for rolling out the dough)
  • 1 Tbsp cornmeal (optional)

*This recipe serves 3-4 people.

 Instructions:

1.) If you aren’t using a rotisserie chicken, boil 2-3 chicken breasts for 20 minutes (until they are no longer pink inside). Shred the chicken and mix with the hot sauce. Feel free to add more/less hot sauce to your own liking.

2.) Preheat the oven to 400F. Roll out or stretch the dough on a lightly floured surface so that it’s circular and roughly 16” in diameter. – The flour prevents the dough from sticking to your counter.

3.) Sprinkle a layer of cheese down on one half of the circle. Next, add a layer of your buffalo chicken goodness. Top it off with another layer of cheese.

4.) Fold the dough in half to cover your toppings. Spread a little water along the bottom edge of the dough to make the seal stick as you press the seams together. Cut a few slits in the top of the calzone to allow venting. Spray your pan with nonstick spray and sprinkle with cornmeal. – The cornmeal helps prevent the bottom of the calzone from getting soggy.

5.) Bake calzone for 20-30 minutes or until golden brown.

Printer friendly version can be found over here.

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