Buffalo Chicken Calzone

hey everybody I'm Chef Tom with atbbq.com and this is the buffalo chicken calzone well many of you are aware of my love for buffalo chicken and my tendency to try to work it into as many different dishes as I can and today that dish is the calzone now calzones invidden back in Italy in 300 years ago probably a Savory baked turnover fully enclosed in dough any number of savory fillings inside today we're going to drop those traditional fillings though in favor of our Tangy creamy cheesy buffalo chicken filling we're going to bake it up in the Yoder and the Wood-Fired oven and we're going to serve it with some scratch made blue cheese dressing let's get into it we're gonna get started by making this blue cheese dressing and that starts with one cup of sour cream I'm gonna add to that a third cup of Duke's Mayo then I've got four ounces total of our blue cheese crumbles I'm Gonna Save half to mix in later because I want some texture in here and half of it we're going to blend straight into the sauce so you get that blue cheese flavor throughout a couple teaspoons of buttermilk a little bit of white wine vinegar we're going to do a teaspoon of our Cattleman's Lone Star this is just salt pepper garlic celery seed and then a clove of garlic we're just going to blend this until it's smooth so we're going to pour this into our Bowl here so we can incorporate the blue cheese crumbles I will say that I like this dressing to be a little bit thin for this for dipping so if you don't want it quite so thin just go easy on the buttermilk and that'll help out break up those crumbles just a little bit then we'll just set this in a jar and throw it in the fridge until we're ready to eat it this will stay good in the fridge for a week or week and a half or so so next thing we're going to do is get our chicken seasoned up and ready to go on the grill we got four boneless skinless chicken thighs here and we're very simply going to season these with that same rub the Lone Star brisket rub keep the seasonings really simple to let this buffalo sauce flavor shine so now we're ready to Grill off our chicken and make our buffalo sauce at the same time we're going to be doing so on the Yoder smokers ys640s pellet grill currently it's running at 500 degrees and we've got the Wood-Fired oven installed so we've got our lodge bakeware cast iron in here that's been preheating I'm going to hit it with a little bit of duck fat so our chicken doesn't stick and then we're gonna cook this off inside the Wood-Fired oven got a nice Sizzle to it already it's a good sign [Music] and while the chicken Cooks inside the oven we're going to cook our sauce on top of the oven put our steel Skillet down I'm going to start melting some butter and then our hot saucer today we're actually using the anti-gravity by heat Mavericks now traditionally I have for a traditional buffalo sauce I'd use something a little bit more mild and kind of middle of the road kind of like the Franks or something really accessible like the Cattleman's pit fire but we're going to add a little extra flavor into our buffalo sauce today with the anti-gravity and it's also got a little extra kick to it so it's fun to play around with the different hot sauces to see what kind of buffalo style sauce you can make with different flavors now for seasonings I'm going to add in a teaspoon of that Lone Star brisket rub and then a teaspoon of cayenne for a little bit more heat and then about a half teaspoon of our Worcestershire sauce let's go ahead and close this up and let that start melting down as everything starts to melt down the butter starts to melt down of course the liquid and the fat are going to want to separate so we're just going to whisk that to emulsify and anytime in this process that it separates a little bit of whisking is all it's going to take to bring it back together check the color on our chicken oh yeah nice Browning that's what we're looking for we're going to take these to an internal temperature of 175 degrees all right so we just popped past 175 didn't even take 10 minutes on these chicken thighs we're going to remove these now let them cool just a little bit and then we're going to shred them up buffalo sauce that's simmering away gently give it a whisk and let it keep doing that let those flavors meld so now that chickens come off I've thrown some Cottons and nitriles on to keep the heat out of my hands and I'm just going to shred these by hand I want to create a lot of surface area a lot of nooks and crannies for the sauces to grab onto and for the chicken to really be able to just soak up that buffalo sauce so we got our buffalo sauce out we're going to pour it over the chicken we use every last bit of that and it's going to soak a lot of that up see there's really nothing left standing in the bottom there is that shredded chicken really just wants to soak up the liquid now from here we're going to add a couple more ingredients starting with two ounces or about a quarter cup of cream cheese mix that in to melt it so now we're getting creamy with our Tangy and our spicy and then finally we're going to have some nice stringy cheese and that would be in the form of mozzarella we're going to do 12 ounces of mozzarella and just mix that by hand until it's all evenly distributed and this right here is our filling for our calzone now we're ready to roll out our dough and put this calzone together gonna get a little bit of flour on our work surface and then our pizza dough down so this dough is our normal pizza dough recipe we've got an entire video on just how to make this dough you guys can go check that out we'll put a link in the video description if you want to make this from scratch if not you're looking to pick up a bit of raw dough that's going to weigh just a little less than a pound because we're making some monster calzones today we're not doing little individual servings we're going to do some nice big ones I'm going to use the rolling pin to get a nice even thickness and a nice even roundness so that it folds on top of one another from one side to the other evenly not going to go super thin with this so I want it to have some some brettiness all the way around I'm gonna thin out these edges right here a little bit just because we're going to crimp this over on the other side and it gets pretty thick same thing right here now we're ready to take half of that filling we made bring that down on one half we're gonna create a little border around this edge here which is where we're going to seal everything and then to help glue this together we're gonna brush a little water on the edge here and we fold over right over the top evenly right to the edges press that down kind of press the filling to mount it and now we've got this border here that we can crimp and I'm going to brush that one more time since we're folding it over on itself stick and then we're just going to fold over fold over fold over and work our way all the way down all the way till we get to the end come back that looks beautiful all right let's transfer this to our pizza peel so that we can launch it into the oven a little flour on the peel I'm just going to gently pick it up move it and then before we get this into the oven I'm going to do a couple scores on it and we're going to get some olive oil and some seasoning on top I said scores but honestly what we're doing is we're cutting little vents it should go all the way through that way as the seasoning heats up the air and the moisture and the gas that's created has somewhere to escape and then for a little extra Brown and a little extra shine just gonna brush some extra virgin olive oil on top being careful not to kind of pool it around on the peel because that's going to prevent you from being able to launch it off the peel and into the oven it's nice finishing touches now a little bit more Lone Star salt and pepper on top and we're ready to go into the oven so we're going to launch this into the back half of the pizza oven I know we can pick up some good radiant heat I'm going to set a timer for five minutes to spin it all right guys five minutes in here we're gonna give our calzone a spin back in and five more and then we'll check it one more time all right guys here's about 10 minutes in now getting a beautiful golden brown color I feel like one more minute let me get just a little bit more of that Browning around the edges yeah that's looking really pretty now let's go ahead and take it out now the tough part here has been waiting for about 15 to 20 minutes before cutting into this and it's still going to be plenty hot but in that time everything's had a chance to kind of solidify so it's not just gonna run out now you can hear we've got a great crust on the outside but it's also got some tenderness to it these are all the things that we're looking for in the finished product oh yeah [Music] really nice evenness all the way around again we got a good crisp on the bottom but still very tender plate that up with some of our blue cheese all right so let's load it up with some dressing and get a bite blue cheese I have right off the bat baby I love some blue cheese and if you're not a fan you can do Ranch it'll be just as good with this of course we catch that cheesiness you see the stretch from the mozzarella I'm already getting heat on the tongue chicken's super tender totally coated in that buffalo sauce and there's a bit of creaminess from that cream cheese that we added that maybe cools things down a little bit too but check out this dough I mean bready soft tender with the olive oil on the outside it's almost like it's a little bit fried just juicy as can be all the goodness of buffalo chicken wrapped up in this pizza's pizza dough in a calzone form it's a party in your hand right there well thank you guys so much for watching be sure to check out atbbq.com for all the products featured in today's video If you enjoyed the recipe hit that subscribe button and if you have any questions or comments if there's anything you'd like to see me cook let me know in the comment section down below and let's be good to one another for more recipes tips and techniques head over to atbbq.com the sauce all things barbecue or barbecue Legends are made

Channel: allthingsbbq

Views: 35,731

Keywords: buffalo chicken calzone, calzone recipe, how to make calzone, how to make a calzone, buffalo chicken, calzone dough recipe, chicken calzone, homemade calzone, chicken calzone recipe, buffalo chicken recipe, calzone pizza, homemade calzone recipe, how to make chicken calzone, pizza dough, how to make calzone dough, how to make calzone at home, calzone recipe chicken, buffalo chicken dip, buffalo chicken dip recipe, chicken calzone recipe with pizza dough, blue cheese sauce

Id: ixFR3cfpX8U

Length: 13min 4sec (784 seconds)

Published: Fri May 12 2023