Appetizers & Snacks, Dinner, Kid-Friendly, Lunch

Buffalo Chicken Calzones

  • Prep 15 mins
  • Total 1h 50 mins
  • Advanced
  • Serves 4

No time to make your own dough? Buy it pre-made (1 1/2 pounds) at the supermarket for a quick weeknight meal.


  • Contains Wheat
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Wheat, Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 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


  • 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


  • 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.