I actually impressed myself with this dinner combination…and I am my most harsh critic for sure! So it really must be special! It was so good and I think it’s definitely going to become one of those recipes that becomes craveable. This is for sure a recipe that will become a go to when serving a crowd for a casual get together. I am a huge buffalo chicken dip lover but only really eat it periodically on football Sundays. Transforming it into a meal makes me feel way less guilty about eating it for dinner because I’m not wasting a ton of calories on lime tortilla chips. I made my own whole wheat crust that turned our really hearty and filling. I was super impressed with the crust recipe actually because I know there are rumors out there that whole wheat flour won’t work so well…but I had no problem with my dough rising (as you can tell by the massive amount of dough in the pictures).
Matt had a request for a pepperoni calzone that I happily obliged to making one for him. I added some green peppers and onions to his calzone so it wouldn’t be so boring (in my opinion). The buffalo chicken calzone only took a few ingredients to make–probably things you already have sitting in your fridge. Low fat cream cheese, shredded low fat Pepper Jack and Monterrey cheese, ranch dressing, hot sauce, and precooked chicken. That is it! Super easy and wicked delicious. If you don’t have time to make homemade dough, you can absolutely use store bough pre-made dough without any problems. I think you’ll also really enjoy this recipe! It’s just in time to start perfecting before football Sunday!
Recipe adapted from King Arthur Flour
- 2 cups lukewarm (110°F) water
- 1 tablespoon sugar
- 1 tablespoon or packet active dry yeast
- 5 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon salt