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1/2 cup Buffalo sauce, preferably Frank’s RedHot
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2 tablespoons unsalted butter
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1 pound shredded rotisserie chicken (4 cups)
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1 pound pizza dough, halved
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1 cup shredded Monterey Jack (4 ounces)
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Extra-virgin olive oil, for brushing
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Flaky sea salt
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Coarse black pepper
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Blue cheese dressing and celery, for serving
Buffalo Chicken Calzones
To make the most of rotisserie chicken, Food & Wine's Justin Chapple tosses it with a buttery Buffalo sauce, then bakes it into a calzone with Monterey Jack cheese. To stay in keeping with traditional Buffalo wings, he serves the calzone with celery sticks and blue cheese.
Nutrition Information
232
Calories
27g
Carbohydrates
11g
Protein
780mg
Potassium
3g
Fiber
10g
Sugar
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