The cutest buffalo chicken calzone, low in carbs, fats, yet high in protein, cheesiness and flavor.
I love to prep my protein at the beginning of the week and get creative with my meals as the week goes on. This week happened to be buffalo chicken, and I knew it would be easy to pair with pasta, or make buffalo enchiladas. But then it dawned on me, I had not made my pizza crust in forever.. why not make a buffalo pizza… NO, what about a buffalo chicken calzone!
I used the normal ingredients for my pizza dough but I added a bit more flour to make it easier to handle and fold over. The normal pizza crust recipe is a little more sticky so I was worried I would tear the dough when trying to fold it over and that it would be a fail.
This recipe uses my crock pot buffalo chicken recipe which you can find here.
The trick to this dough is to add most of the flour to the yogurt but to save some to use to flour the surface, flour the rolling pin and put on your hands. Otherwise you will find the dough sticking and ripping.
Once you have mixed the dough completely roll it into a ball and place it on a floured surface. Knead the dough for 1-2 minutes then use a floured rolling pin to roll it out. This dough rises quite a bit so you can roll it out thin enough to handle. Then stuff the dough with the buffalo chicken and cheese, and fold over the dough and wet your fingers to seal the calzone. Finish off with using a fork to press out the edges.
I always use this pan when I am making my pizza dough. It cooks it perfectly so it is not soggy, you can find them at many bake ware stores, I got mine at Kohls.
Hope you guys try the buffalo chicken calzone. It was an experiment that turned out amazing!!
- 100 grams Crock Pot Buffalo Chicken (recipe up on the blog
- 10 grams Fat Free Mozzarella
- 105 grams Non Fat Greek Yogurt
- 75 grams Self rising flour (see note)
- Mix the Greek yogurt with 65 grams of the self rising flour.
- Set aside 10 grams of the flour for handling purposes.
- Once you have mixed the dough completely roll it into a ball and place it on a floured surface. Knead the dough for 1-2 minutes then use a floured rolling pin to roll it out.This dough rises quite a bit so you can roll it out thin enough to handle.
- Then stuff the dough with the buffalo chicken and cheese, and fold over the dough.
- Wet your fingers to seal the calzone, and finish off with using a fork to press out the edges.
- Bake at 350 for 25-30 minutes.
- Be careful it will be hot when you first take it out!
Add 1/4 tsp baking powder and 1/8 tsp of salt to regular all purpose flour to make self rising flour
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Serving Size:1 calzone
Amount Per Serving: Calories: 427Total Fat: 0.5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 50.1mgSodium: 1147mgCarbohydrates: 65.1gFiber: 3gSugar: 4.4gProtein: 35.7g