Sunday, July 10, 2011

Buffalo chicken almost-calzones

This morning, I found a post from Merissa at Little House on the Prairie Living on how to make ranch chicken calzones. We tweaked it some to add a little heat to it (and use cheese we already had), and also found that we aren't used to working with dough in a high-humidity environment, so rather than pretty looking calzones, we finished with more of a "Hot Pocket" type meal.

3 cups of shredded chicken (we used the meat off a store-bought rotisserie chicken)
1/2 cup fat-free ranch dressing
1 cup shredded mild cheddar cheese
1/3 cup Franks hot wing sauce
1 pack of refrigerated pizza dough

Note: we picked up two packs of dough (yes, we were being lazy, but we also haven't done homemade pizza dough yet) but only used one. The original recipe called for garlic powder, but we just relied on the spice of the wing sauce.

Preheat the oven to 450.

After shredding the chicken

we added the wing sauce, cheese and ranch dressing, and mixed it all up.

Here's where it got tricky. One, we're not used to working with pre-made pizza dough. Two, we recently moved to a much more humid locale. Attempts to roll the dough nice and thin and cut perfect rounds with the biscuit cutter were quickly abandoned.

Plan B - tear off a chunk of dough, roll it as even as possible, and just go for it. Once we rolled the dough, a handful of the chicken mixture was added

and we folded the dough over and pinched it closed like an oversized pierogie.

A quick brush with some melted butter and into the oven they went for 15 minutes.

We got six really good sized pockets out of the recipe, and probably could have made them smaller if we wanted to fight with the dough more. They apparently freeze well, and can be microwaved or re-heated in the oven easily. We plan on freezing them and having them handy for a quick meal.

No comments:

Post a Comment