1 - 13.8 oz. can of Pizza Crust (I use Pillsbury classic pizza crust, I'm sure homemade would work fine too)
2 - Tbs. Ranch Dressing (I use homemade buttermilk ranch)
2 cups chicken breasts cooked and diced
1-1/2 cups Mozzarella Cheese, shredded
1/2 cup Hot Wing sauce (I use Frank's Hot Wing sauce found with condiments in the store)
Precook chicken, with your normal seasonings, either in the oven or in a skillet on the stove until done. I usually cook up about 8 skinless boneless breasts a week just to keep in the fridge for these types of recipes.
Preheat oven to 400 degrees. Line a large baking sheet with parchment or spray with baking spray, set aside.
In a small bowl mix the chicken and the hot wing sauce until all the chicken is completely coated with sauce.
On a piece of parchment, roll out the dough until you have a rectangle about 12" x 16" or smaller if you like thick crust. Move dough to parchment lined baking sheet (you can use the same piece of parchment if you like). I turned my dough so that it was the shortest side of dough along the longest side of the pan. (After it was filled of course, the second one I baked I did this first).
Add the chicken mixture over the ranch dressing and keep it in the same space. Here is the turned picture.
Add the cheese over the top of the chicken, then fold the unadorned half over the filled half and match up the edges as best as you can.
Using your fingers push the dough up over itself and press down to seal, making a rope like edge.
I usually start at the top right edge where the dough is folded in half and work my way around the whole Calzone to the upper left edge. It is way easier than it sounds.
Brush the top with a little Canola oil for browning and make 3 or 4 slits in the top with a serrated knife for air vents.
Bake for 20 - 25 minutes or until golden brown. Mine took about 23 minutes.
Serves 4 - 6
Here's the handy printable Buffalo Chicken Calzone
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