I've blogged this one before but this is a slightly different rendition. The whole wheat pizza dough was a godsend find from Amber's Delectable Delights. I had just planned on picking up a pillsbury dough thing at the store but couldn't find any. This wonderful whole-wheat dough is ready in 30 minutes (mixing and resting time combined) and is going to be a staple in my kitchen. I only used half the dough from the 1 lb version and made one big calzone. I served this with Braised Swiss Chard fresh from the garden.
Buffalo Chicken Calzones
2 packages Tyson diced chicken breasts
leftover blue cheese & bacon mix from Cheesy Chicken Breasts
Frank's Hot Sauce
1/4 cup cheddar cheese
1/4 cup mozzarella cheese
whole-wheat pizza dough
Prep the pizza dough. While dough is resting, place pizza stone in oven and preheat oven to 400F. Place chicken breast bits in a large bowl and add enough Frank's Hot sauce to coat (maybe 1/4 cup). Stir in blue cheese & bacon mixture. Set aside.
Divide dough in half and set half aside (freeze or refrigerate for later use). Roll out the remaining half into a 13" dough. Place chicken mixture on half of the dough. Top with cheddar & mozarella cheese. Carefully fold the remaining half of dough over, rolling the bottom over to seal the seam. Place on pizza stone and bake at 400F for 15 minutes or until done. Remove stone from oven and let rest 5 minutes. Cut calzone into servings and serve immediately.