Food Recipes Dinner Pizza & Calzones Buffalo Chicken Calzones Be the first to rate & review! 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. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Active Time: 20 mins Total Time: 45 mins Yield: 4 Ingredients 1/2 cup Buffalo sauce, preferably Frank’s RedHot 2 tablespoons unsalted butter 1 pound shredded rotisserie chicken (4 cups) 1 pound pizza dough, halved 1 cup shredded Monterey Jack (4 ounces) Extra-virgin olive oil, for brushing Flaky sea salt Coarse black pepper Blue cheese dressing and celery, for serving Directions Preheat the oven to 450°. Line a large rimmed baking sheet with parchment. In a saucepan, combine the buffalo sauce and butter and simmer over moderate heat until the butter is melted, 3 minutes. Transfer to a bowl and stir in the chicken. On a lightly floured work surface, roll out 1 piece of dough to a 10-inch round. Transfer to one side of the baking sheet. Spoon half the chicken on one half of the dough round and top with half of the cheese. Fold the dough over the filling. Moisten the edge with water, then crimp to seal. Cut 3 slits in the top, then brush the calzone with olive oil and season with flaky salt and black pepper. Repeat to make one more calzone. Bake the calzones for about 20 minutes, until the crust is golden. Let stand for 5 minutes, then serve with blue cheese dressing and celery. David Cicconi Originally appeared: October 2017 Rate It Print