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This Homemade Cheesy Buffalo Chicken Calzone packs everything you love about buffalo wings into a golden, crackly-crusted pocket of bubbling cheese. Tender, seared chicken is tossed in a creamy, tangy buffalo filling, layered with thick slices of fresh mozzarella, and baked until the crust turns golden brown. It tastes like a pizzeria-quality pie, but you can make it on a weeknight with simple tools and store-bought dough.

Love calzones? Check out my Turkey Pepperoni Calzone, too! You may also enjoy my Ground Chicken Three-Cheese Stromboli and Easy Meat Lovers Stromboli (Beef and Pepperoni)

I developed this recipe around a few small techniques that make a big difference. Butterflying the chicken helps it sear fast and stay juicy. Crème fraîche adds a rich tang that mellows the buffalo sauce’s heat. A dusting of cornmeal under the calzone gives you a crisp, never-soggy bottom. Even if you’ve never sealed a calzone before, the steps below are simple, and I’ll explain the “why” along the way so you can cook with confidence.

What you’ll love about this recipe:

Big flavor, balanced: Spicy buffalo sauce, tangy crème fraîche, salty Parmesan, and creamy mozzarella hit every note at once, so no single flavor overwhelms the others.
Restaurant-quality, weeknight-easy: You only need store-bought dough, one skillet, and a baking pan for a golden, bakery-style crust.
Crisp outside, gooey inside: The egg wash gives the crust a glossy shine, the cornmeal keeps the bottom crunchy, and the cheese filling stays luscious and melty.

Ingredients You’ll Need to Make This Buffalo Chicken Calzone:

Be sure to check out the full recipe and ingredient list below

Pastry flour: Dusts the counter so the dough doesn’t stick. It’s softer and finer than all-purpose, so it won’t toughen the crust.
Fresh pizza dough: The structure of the calzone. It bakes up chewy inside and crisp outside, and it’s the biggest shortcut in the recipe.
Boneless chicken breasts: The lean protein base. Butterflying them creates thinner cutlets that cook quickly and evenly.
Seasonings and herbs (paprika, black pepper, garlic powder, Artisanal seasoning, crushed red pepper, minced garlic): Paprika adds sweet smokiness and color. Black pepper adds a gentle bite, and garlic powder adds savory depth (umami). Artisanal seasoning layers in herbal complexity, crushed red pepper adds heat, and fresh minced garlic gives the filling a bright, aromatic punch.
Cooking oil: A light coating helps the chicken brown and prevents sticking.
Grated Parmesan cheese: Salty, nutty umami that deepens the filling and helps bind it.
Crème fraîche: Creamy and tangy. It cools the buffalo heat, balances the salt, and keeps the filling silky and not greasy.
Shredded white cheddar: Sharp, melty richness that stands up to the spice.
Buffalo sauce: The tangy, vinegary heat that defines the dish.
Fresh mozzarella: Mild, milky, and stretchy. Thick slices melt into pockets of cheese.
Large organic egg and water: Whisked into an egg wash for a glossy, deep-golden crust.
Medium-grind cornmeal: Creates a crunchy barrier between the dough and the pan for a crisp bottom.
Ranch or blue cheese dressing: Cool, creamy, and tangy, the classic buffalo partner that rounds out the heat.

How to Make a Homemade Cheesy Buffalo Chicken Calzone:

Shape the dough. Spread the pastry flour over a clean countertop. Set the dough on the flour and use your hands to press and shape it into a rough circle. Finish flattening it with a rolling pin. [See the tip below for the proper size to shape your calzone].

Cook the chicken. Butterfly each chicken breast by slicing it horizontally almost all the way through, then opening it like a book. Season both sides with the paprika, 1/2 tsp black pepper, and garlic powder. Heat the oil in a pan over medium-high heat, then cook the chicken for 4 minutes per side.

Make the filling. Cut the cooked chicken into cubes and place them in a large bowl. Add the Parmesan, crème fraîche, shredded white cheddar, minced garlic, crushed red pepper, Artisanal seasoning, the remaining 1/2 tsp black pepper, and the buffalo sauce. Mix until combined.

Fill the calzone. Spoon the chicken mixture onto one half of the dough. Add the sliced mozzarella and lay it over the filling.

Adding buffalo chicken mixture to dough.

Seal. Pull the other half of the dough over the filling, leaving a 1-inch edge. Push and twist the top and bottom edges together until fully sealed.

Egg wash and vent. In a small bowl, whisk (paid link) the egg and water. Brush the mixture over the entire top of the calzone, then cut 3 small holes with a sharp knife to let steam escape.

Prep the pan. Sprinkle the bottom of a baking pan with cornmeal, then set the calzone on top.

Bake. Preheat the oven to 425°F, then bake the calzone for 18 minutes, until deep golden brown.

Rest and serve. Let the calzone rest for 5 minutes, then slice and serve with ranch or blue cheese dressing.

Allowing the Buffalo Chicken Calzone to rest after baking

The proper size for your calzone:

Personal / Small (8-inch round): Use about 6 to 8 ounces of dough rolled into an 8-inch circle. This makes a single-serving pocket that is easy to fold and bake.
Standard / Medium (10-inch to 12-inch round/oval): Use about 8 to 11 ounces of dough stretched out to a 10-inch or 12-inch diameter.
Large / Family-size (12-inch to 16-inch): Use a larger portion of dough (or divide a standard batch into fewer pieces) to create a generous turnover-style calzone meant to be sliced and shared.

Tips

Calzone Tips & Tricks

Take the chill off the dough. Let it sit at room temperature for 20 to 30 minutes before shaping. Cold dough fights back and shrinks, while relaxed dough stretches easily.
Cool the filling slightly. Let the chicken sit for a few minutes before you cube and mix it. Hot chicken can melt the crème fraîche and loosen the filling.
Pat the mozzarella dry. Fresh mozzarella holds a lot of moisture. Blot the slices with a paper towel to keep the interior from getting soggy.
Don’t overfill. Keep the filling away from the edges for a tight seal. A leaky seam is the most common calzone problem.
Shortcut: Use a rotisserie chicken (about 2 cups shredded or cubed) and skip the searing step.
Swaps:
- Use all-purpose flour if you don’t have pastry flour.
- Use sour cream or whole-milk Greek yogurt in place of crème fraîche.
- Use low-moisture mozzarella if fresh isn’t available.
- Try semolina in place of cornmeal.
Add-ins: Add chopped celery, sliced green onions, or crumbled blue cheese to the filling for crunch or extra tang.
Control the heat: Reduce the crushed red pepper for a milder calzone, or use a hotter buffalo sauce for more kick.
Use a hot pan: Put the baking pan in the oven while it preheats to help crisp the bottom crust even more.

Make-Ahead, Storage, and Reheating Tips

Make ahead: Cook and cube the chicken, then mix the filling up to 24 hours in advance. Store it covered in the refrigerator. Assemble and bake just before serving to keep the crust crisp.
Assemble ahead: You can fill and seal the calzone up to 4 hours ahead. Refrigerate it on a parchment-lined tray, then add the egg wash and vents right before baking. Add 2 to 3 minutes to the bake time if you bake it cold.
Storage: Wrap leftover slices tightly or store them in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat slices in a 350°F oven or air fryer for 10 to 12 minutes, until hot and crisp. Avoid the microwave if you can, since it softens the crust.
Freezing: Wrap cooled slices individually and freeze for up to 2 months. Reheat from frozen at 350°F for 20-25 minutes.

Frequently Asked Questions

How do I keep my calzone from getting soggy on the bottom?

Three habits make the difference. First, the cornmeal under the calzone acts as a crunchy buffer between the dough and the hot pan. Second, blot the fresh mozzarella with a paper towel, since it holds a lot of water. Third, let the cooked chicken cool for a few minutes before mixing so the crème fraîche stays thick instead of turning runny. Preheating the baking pan also helps crisp the base.

What should I serve with Buffalo Chicken Calzones?

Classic buffalo wing sides are a natural match. Try crisp celery and carrot sticks, a crunchy green salad with a sharp vinaigrette, or roasted broccoli. The acidity and crunch balance the rich, creamy filling. Ranch or blue cheese dressing is the traditional dip, and a little extra buffalo sauce on the side is great for heat lovers.