This dish contains the following allergens: Wheat, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
DOUGH
2 teaspoons
2 teaspoons dry yeast
240ml
warm water
300g
all-purpose flour, plus more for coating
2 tablespoons
extra-virgin olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
TOPPINGS
1 (1.4-1.8kg)
rotisserie chicken, shredded
120ml
Buffalo sauce
226.8g
shredded mozzarella cheese, divided
113.4g
blue cheese crumbles, divided
1 tablespoon
extra-virgin olive oil
DOUGH
2 teaspoons
2 teaspoons dry yeast
1 cup
warm water
2 1/2 cups
all-purpose flour, plus more for coating
2 tablespoons
extra-virgin olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
TOPPINGS
1 (3-4 pound)
rotisserie chicken, shredded
1/2 cup
Buffalo sauce
8 ounces
shredded mozzarella cheese, divided
4 ounces
blue cheese crumbles, divided
1 tablespoon
extra-virgin olive oil
Utensils
Two Medium Bowls
Rolling Pin
Parchment Paper
Pastry brush
Step 1
In a medium bowl, stir yeast into warm water until dissolved. Add remaining dough ingredients and vigorously stir until evenly mixed, then cover and let rest for 1 hour.
Step 2
In a separate medium bowl, mix shredded chicken with Buffalo sauce until the chicken is evenly coated. Set aside.
Step 3
Install SearPlate in the bottom level of the unit, then close door. Select FRESH PIZZA, set temperature to 450°F, and set time to 15 to 20 minutes, depending on desired doneness. Press the setting dial to begin preheating.
Step 4
While unit is preheating, evenly portion dough and roll into 2 dough balls, approximately 12–13 ounces each. Lightly coat a rolling pin with flour, then roll over each dough ball to flatten out dough into a 10-inch round circle. Transfer each dough to separate sheets of parchment paper.
Step 5
Top half of each dough with shredded Buffalo chicken, mozzarella cheese, and blue cheese. Fold the other half of each dough over the filling. Moisten edges with water and crimp to seal. Cut 2–3 slits into the tops of each.
Step 6
Use a pastry brush or your fingers to gently rub olive oil over the top of each calzone.
Step 7
When unit has preheated, slide SearPlate out partially with oven mitts, and transfer the calzones on the parchment paper to hot SearPlate. (do not use metal utensils on the SearPlate). Close door to begin cooking.
Step 8
When cooking is complete, carefully remove both calzones from the hot SearPlate. Let calzones cool for 5 minutes before cutting and serving. Serve with your favorite dipping sauce.
In a medium bowl, stir yeast into warm water until dissolved. Add remaining dough ingredients and vigorously stir until evenly mixed, then cover and let rest for 1 hour.
DOUGH
2 teaspoons
2 teaspoons dry yeast
240ml
warm water
300g
all-purpose flour, plus more for coating
2 tablespoons
extra-virgin olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
TOPPINGS
1 (1.4-1.8kg)
rotisserie chicken, shredded
120ml
Buffalo sauce
226.8g
shredded mozzarella cheese, divided
113.4g
blue cheese crumbles, divided
1 tablespoon
extra-virgin olive oil
DOUGH
2 teaspoons
2 teaspoons dry yeast
1 cup
warm water
2 1/2 cups
all-purpose flour, plus more for coating
2 tablespoons
extra-virgin olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
TOPPINGS
1 (3-4 pound)
rotisserie chicken, shredded
1/2 cup
Buffalo sauce
8 ounces
shredded mozzarella cheese, divided
4 ounces
blue cheese crumbles, divided
1 tablespoon
extra-virgin olive oil
Step 2 of 8
In a separate medium bowl, mix shredded chicken with Buffalo sauce until the chicken is evenly coated. Set aside.
DOUGH
2 teaspoons
2 teaspoons dry yeast
240ml
warm water
300g
all-purpose flour, plus more for coating
2 tablespoons
extra-virgin olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
TOPPINGS
1 (1.4-1.8kg)
rotisserie chicken, shredded
120ml
Buffalo sauce
226.8g
shredded mozzarella cheese, divided
113.4g
blue cheese crumbles, divided
1 tablespoon
extra-virgin olive oil
DOUGH
2 teaspoons
2 teaspoons dry yeast
1 cup
warm water
2 1/2 cups
all-purpose flour, plus more for coating
2 tablespoons
extra-virgin olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
TOPPINGS
1 (3-4 pound)
rotisserie chicken, shredded
1/2 cup
Buffalo sauce
8 ounces
shredded mozzarella cheese, divided
4 ounces
blue cheese crumbles, divided
1 tablespoon
extra-virgin olive oil
Step 3 of 8
Install SearPlate in the bottom level of the unit, then close door. Select FRESH PIZZA, set temperature to 450°F, and set time to 15 to 20 minutes, depending on desired doneness. Press the setting dial to begin preheating.
DOUGH
2 teaspoons
2 teaspoons dry yeast
240ml
warm water
300g
all-purpose flour, plus more for coating
2 tablespoons
extra-virgin olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
TOPPINGS
1 (1.4-1.8kg)
rotisserie chicken, shredded
120ml
Buffalo sauce
226.8g
shredded mozzarella cheese, divided
113.4g
blue cheese crumbles, divided
1 tablespoon
extra-virgin olive oil
DOUGH
2 teaspoons
2 teaspoons dry yeast
1 cup
warm water
2 1/2 cups
all-purpose flour, plus more for coating
2 tablespoons
extra-virgin olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
TOPPINGS
1 (3-4 pound)
rotisserie chicken, shredded
1/2 cup
Buffalo sauce
8 ounces
shredded mozzarella cheese, divided
4 ounces
blue cheese crumbles, divided
1 tablespoon
extra-virgin olive oil
Step 4 of 8
While unit is preheating, evenly portion dough and roll into 2 dough balls, approximately 12–13 ounces each. Lightly coat a rolling pin with flour, then roll over each dough ball to flatten out dough into a 10-inch round circle. Transfer each dough to separate sheets of parchment paper.
DOUGH
2 teaspoons
2 teaspoons dry yeast
240ml
warm water
300g
all-purpose flour, plus more for coating
2 tablespoons
extra-virgin olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
TOPPINGS
1 (1.4-1.8kg)
rotisserie chicken, shredded
120ml
Buffalo sauce
226.8g
shredded mozzarella cheese, divided
113.4g
blue cheese crumbles, divided
1 tablespoon
extra-virgin olive oil
DOUGH
2 teaspoons
2 teaspoons dry yeast
1 cup
warm water
2 1/2 cups
all-purpose flour, plus more for coating
2 tablespoons
extra-virgin olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
TOPPINGS
1 (3-4 pound)
rotisserie chicken, shredded
1/2 cup
Buffalo sauce
8 ounces
shredded mozzarella cheese, divided
4 ounces
blue cheese crumbles, divided
1 tablespoon
extra-virgin olive oil
Step 5 of 8
Top half of each dough with shredded Buffalo chicken, mozzarella cheese, and blue cheese. Fold the other half of each dough over the filling. Moisten edges with water and crimp to seal. Cut 2–3 slits into the tops of each.
DOUGH
2 teaspoons
2 teaspoons dry yeast
240ml
warm water
300g
all-purpose flour, plus more for coating
2 tablespoons
extra-virgin olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
TOPPINGS
1 (1.4-1.8kg)
rotisserie chicken, shredded
120ml
Buffalo sauce
226.8g
shredded mozzarella cheese, divided
113.4g
blue cheese crumbles, divided
1 tablespoon
extra-virgin olive oil
DOUGH
2 teaspoons
2 teaspoons dry yeast
1 cup
warm water
2 1/2 cups
all-purpose flour, plus more for coating
2 tablespoons
extra-virgin olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
TOPPINGS
1 (3-4 pound)
rotisserie chicken, shredded
1/2 cup
Buffalo sauce
8 ounces
shredded mozzarella cheese, divided
4 ounces
blue cheese crumbles, divided
1 tablespoon
extra-virgin olive oil
Step 6 of 8
Use a pastry brush or your fingers to gently rub olive oil over the top of each calzone.
DOUGH
2 teaspoons
2 teaspoons dry yeast
240ml
warm water
300g
all-purpose flour, plus more for coating
2 tablespoons
extra-virgin olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
TOPPINGS
1 (1.4-1.8kg)
rotisserie chicken, shredded
120ml
Buffalo sauce
226.8g
shredded mozzarella cheese, divided
113.4g
blue cheese crumbles, divided
1 tablespoon
extra-virgin olive oil
DOUGH
2 teaspoons
2 teaspoons dry yeast
1 cup
warm water
2 1/2 cups
all-purpose flour, plus more for coating
2 tablespoons
extra-virgin olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
TOPPINGS
1 (3-4 pound)
rotisserie chicken, shredded
1/2 cup
Buffalo sauce
8 ounces
shredded mozzarella cheese, divided
4 ounces
blue cheese crumbles, divided
1 tablespoon
extra-virgin olive oil
Step 7 of 8
When unit has preheated, slide SearPlate out partially with oven mitts, and transfer the calzones on the parchment paper to hot SearPlate. (do not use metal utensils on the SearPlate). Close door to begin cooking.
DOUGH
2 teaspoons
2 teaspoons dry yeast
240ml
warm water
300g
all-purpose flour, plus more for coating
2 tablespoons
extra-virgin olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
TOPPINGS
1 (1.4-1.8kg)
rotisserie chicken, shredded
120ml
Buffalo sauce
226.8g
shredded mozzarella cheese, divided
113.4g
blue cheese crumbles, divided
1 tablespoon
extra-virgin olive oil
DOUGH
2 teaspoons
2 teaspoons dry yeast
1 cup
warm water
2 1/2 cups
all-purpose flour, plus more for coating
2 tablespoons
extra-virgin olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
TOPPINGS
1 (3-4 pound)
rotisserie chicken, shredded
1/2 cup
Buffalo sauce
8 ounces
shredded mozzarella cheese, divided
4 ounces
blue cheese crumbles, divided
1 tablespoon
extra-virgin olive oil
Step 8 of 8
When cooking is complete, carefully remove both calzones from the hot SearPlate. Let calzones cool for 5 minutes before cutting and serving. Serve with your favorite dipping sauce.
DOUGH
2 teaspoons
2 teaspoons dry yeast
240ml
warm water
300g
all-purpose flour, plus more for coating
2 tablespoons
extra-virgin olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
TOPPINGS
1 (1.4-1.8kg)
rotisserie chicken, shredded
120ml
Buffalo sauce
226.8g
shredded mozzarella cheese, divided
113.4g
blue cheese crumbles, divided
1 tablespoon
extra-virgin olive oil
DOUGH
2 teaspoons
2 teaspoons dry yeast
1 cup
warm water
2 1/2 cups
all-purpose flour, plus more for coating
