Ingredients
Units
Scale
- 1/3 cup pastry flour (for dusting)
- 1 lb fresh pizza dough
- 2 boneless chicken breasts
- 1 tsp paprika
- 1 tsp black pepper, divided
- 1 tsp garlic powder
- 1 tbsp cooking oil (for the pan)
- 1/2 cup grated Parmesan cheese
- 1 cup crème fraîche
- 1 cup shredded white cheddar
- 1 tbsp minced garlic
- 1 tsp crushed red pepper
- 1 tsp Artisanal seasoning
- 1/2 cup buffalo sauce
- 8 oz fresh mozzarella
- 1 large organic egg
- 3 tbsp water
- 1 tsp medium-grind cornmeal
- Ranch or blue cheese dressing, for dipping
Instructions
- Preheat the oven to 425°F. 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.
- 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.
- 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.
- Spoon the chicken mixture onto one half of the dough.
- Slice the fresh mozzarella into thick slices and lay them on top of the filling.
- 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.
- 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.
- Sprinkle the bottom of a baking pan with cornmeal, then place the calzone on top.
- Bake the calzone for 18 minutes, until deep golden brown.
- Let the calzone rest for 5 minutes, then slice and serve with ranch or blue cheese dressing.
Notes
- Take the chill off the dough. Let it sit at room temperature for 20-30 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 cubing and mixing. 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 prevent a soggy interior.
- 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.
- Add-ins: Chopped celery, sliced green onions, or crumbled blue cheese inside the filling add 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: Placing the baking pan in the oven while it preheats helps crisp the bottom crust even more.
Nutrition
- Calories: 660
- Sugar: 4 g
- Sodium: 1150 mg
- Fat: 37 g
- Saturated Fat: 17 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 125 mg