Buffalo Chicken Calzone with Blue Cheese Dipping Sauce

I was ironing DH's work clothes one morning and I had the Food Network on...and this recipe came on and I thought, gosh, THAT sounds good.  So this recipe is inspired by that.  I changed it up a little after reading the recipe and reading the reviews of it.  A lot of the reviews came back not so good, but I knew it was a good mix of flavors and recipes nonetheless, so I went with it.

First, I made my standard bread recipe in the bread maker.  The original calls for a tube of refrigerated dough, but this is so much better...and better for you--no preservatives!

Heat oven to 400 degrees. 

For the calzone filling:
 
2 cups diced/shredded cooked chicken (the org. called for raw chicken--that concerned me)
1 cup mozzarella cheese, shredded
1/4-1/3 cup cayenne pepper sauce, such as Frank's (to taste, depending on how hot you like it)
1 tablespoon olive oil
2 tablespoons grated Parmesan

Mix together cooked chicken, shredded cheese, and pepper sauce.  Roll out dough on flat surface and cut into 4-5 inch rounds.  Place 1-2 tablespoons filling on one half of each round and seal closed pressing dough together.  Brush with olive oil and sprinkle Parmesan cheese on top. Make sure to slice a hole in the calzones to let steam escape.  Place on baking sheet/pizza stone and bake for 15-20 minutes.

For the Dip:

1 cup sour cream
1/3 cup blue cheese
2 Tbsp chives, chopped

Mix sour cream and blue cheese together, top with chives and serve along side calzones.  These make a great appetizer, but you can serve with a green salad and they make a great dinner too!

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap