This easy Buffalo chicken calzones recipe makes four crisp, golden calzones in about 40 to 50 minutes. Prepared pizza dough is filled with fully cooked shredded chicken, Buffalo wing sauce, mozzarella, and blue cheese, then brushed with egg and baked at 425°F for 18 to 25 minutes.
Every bite has the spicy tang of classic Buffalo wings, plenty of stretchy melted cheese, and a satisfying handheld crust. Serve the calzones with ranch or blue cheese dressing for a comforting dinner that is simple enough for a weeknight but special enough for sharing.
Jump to RecipeWhy You’ll Love This Recipe
Buffalo chicken calzones bring the best parts of a favorite appetizer into a complete dinner. The pizza dough becomes crisp and golden in the oven while the chicken, hot sauce, and cheese create a creamy, tangy center.
This recipe uses prepared pizza dough, so there is no need to wait for yeast to rise or make a separate dough from scratch. Rotisserie chicken is especially convenient, but any fully cooked shredded chicken works well.
- Fast dinner: Prep takes about 20 to 25 minutes, followed by an 18 to 25 minute bake.
- Four generous portions: Each calzone is filled with a balanced amount of chicken and cheese.
- Classic Buffalo flavor: Buffalo sauce, blue cheese, and ranch dressing deliver the familiar wing-night combination.
- Easy to customize: Add green onions, garlic powder, black pepper, or a little cheddar.
If your family enjoys spicy chicken dinners, you may also like these crispy baked Buffalo wings for another oven-friendly favorite.
Ingredients You’ll Need
The foundation is one pound of refrigerated or prepared pizza dough. Letting the dough sit briefly at room temperature can make it easier to stretch and roll, but keep it covered so the surface does not dry out.
For the filling, combine two cups of cooked shredded chicken with one-half cup of Buffalo wing sauce. Frank’s RedHot Buffalo sauce is a familiar choice, though any prepared Buffalo sauce can be used according to your preferred heat level.
One cup of shredded mozzarella gives the filling its main melt, while one-half cup of crumbled blue cheese provides the traditional sharp flavor associated with Buffalo wings. The cheese should be distributed evenly so every portion receives both creamy mozzarella and flavorful blue cheese.
A beaten egg is brushed over the dough before baking. This simple egg wash helps the calzone crust turn glossy and richly browned instead of staying pale.
- Optional green onions add a fresh, mild onion flavor.
- Garlic powder adds savory depth without introducing extra moisture.
- Freshly ground black pepper gives the filling a little more bite.
- One-quarter cup of shredded cheddar can be added for a slightly sharper, extra-cheesy filling.
For a different chicken dinner with a bright, savory sauce, try our easy skillet balsamic chicken on another evening.
How to Make It Step-by-Step
Step 1: Heat the oven to 425°F and line a baking sheet with parchment paper. The high baking temperature is important because it helps the dough puff and brown before the filling has time to dry out.
Step 2: Place the cooked shredded chicken in a medium bowl and pour in the Buffalo wing sauce. Stir until the chicken is coated, then mix in the mozzarella and blue cheese along with any optional green onions or seasonings.
Step 3: Divide the pizza dough into four equal pieces. Roll or gently stretch each piece into a round about 7 to 8 inches wide, using a small amount of flour or olive oil if the dough sticks to the work surface.
Step 4: Spoon one-quarter of the filling onto one half of each dough round. Leave a 1-inch border around the edge because a clean border gives you enough dough to press together and seal.
Step 5: Fold the empty half of the dough over the chicken mixture to create a half-moon shape. Press the edges firmly together, then crimp around the seam with a fork to help prevent the filling from escaping.
Step 6: Move the shaped calzones to the parchment-lined baking sheet, leaving a little space between them. Cut one or two small vents in the top of each calzone so steam can escape during baking.
Step 7: Brush the tops with the beaten egg, covering the dough lightly and evenly. Try not to let a large puddle of egg collect around the bottom edge, since that can make the crust stick more firmly to the parchment.
Step 8: Bake for 18 to 25 minutes, checking near the lower end of the range for a deep golden crust. The calzones should look puffed and browned, with no visibly raw dough along the edges.
Step 9: Let the baked calzones stand for about 5 minutes before cutting or serving. This short rest gives the melted cheese time to settle and helps reduce filling leaking onto the plate.
Chef’s Tips for Perfect Calzones
The most important rule is not to overfill the dough. It can be tempting to use every bit of the chicken mixture, but excess filling makes the seam difficult to close and may cause the calzone to split in the oven.
Keep the filling fairly compact on one side of the dough rather than spreading it all the way to the edges. A 1-inch border should remain clear, and wiping away any stray cheese or sauce from that border will help the dough seal.
Do not skip the vents. As the sauce, chicken, and cheese heat, steam builds inside the sealed dough; one or two small cuts give that steam a controlled escape route.
For easier shaping, work with one dough piece at a time and keep the remaining pieces lightly covered. If the dough springs back while rolling, pause for a few minutes and let it relax before trying again.
Blue cheese is bold, so taste your sauce and chicken mixture only if the chicken is cool enough to handle safely and adjust your expectations accordingly. If serving children or anyone sensitive to heat, choose a mild Buffalo sauce rather than adding extra sauce.
Serve the calzones with ranch or blue cheese dressing in small bowls. Crisp celery sticks, carrot sticks, or a simple green salad also provide a cool, fresh contrast to the warm spicy filling.
For another family-friendly handheld chicken dinner, see these easy baked chicken tacos when you want a different way to use cooked chicken.
Storage and Reheating
Let leftover calzones cool before storing them in a covered container in the refrigerator. Keeping them intact helps protect the crust and makes them convenient to reheat for lunch or another quick dinner.
Reheat them in a 425°F oven until warmed through and the crust is crisp again. A baking sheet or parchment-lined pan works well, while a microwave may soften the crust even though it heats the center quickly.
Because the filling contains cooked chicken and dairy, refrigerate leftovers promptly rather than leaving them at room temperature for an extended period. Serve reheated portions with fresh dressing and a few green onions for a renewed burst of flavor.
If you are planning a make-ahead dinner, prepare the chicken mixture in advance and refrigerate it until you are ready to shape the calzones. Bring the mixture close to room temperature before filling so the dough is easier to handle and the calzones bake evenly.
Serving Ideas and Flavor Variations
The classic combination of Buffalo sauce, mozzarella, and blue cheese is hard to beat, but small changes can make the calzones fit your table. Green onions add color and freshness, while cheddar contributes a more pronounced cheese flavor without replacing the mozzarella.
You can also adjust the amount of Buffalo sauce slightly to suit your taste, while keeping enough sauce to coat the chicken. Avoid making the filling wet, since excess liquid can make the dough harder to seal and may create a softer bottom crust.
Pair the calzones with a crunchy vegetable side, a leafy salad, or a bowl of soup. Our Mexican chicken tortilla soup is another warming chicken option, though the calzones themselves are substantial enough to serve as the main course.
For a milder variation, use less assertive Buffalo sauce and serve extra dressing on the side. For more savory warmth, include the optional garlic powder and black pepper, keeping the filling balanced so the blue cheese remains noticeable.
Although these calzones are designed as a four-serving dinner, they are also useful for casual gatherings. Cut each one in half after resting and arrange the pieces with dipping sauces for an easy party plate.
When you want a completely different set of spices for dinner, our slow cooker butter chicken offers a richly seasoned alternative that can simmer while you handle other tasks.
Easy Buffalo Chicken Calzones
Ingredients
Method
- Heat the oven to 425°F and line a baking sheet with parchment paper.
- Mix the cooked shredded chicken and Buffalo sauce in a bowl. Stir in the mozzarella and blue cheese, adding optional green onions, garlic powder, black pepper, or cheddar if desired.
- Divide the pizza dough into four equal pieces and roll each one into a round approximately 7 to 8 inches wide.
- Place one-quarter of the chicken mixture on one half of each dough round, leaving a 1-inch border. Fold the dough over the filling, press the edges together, and crimp with a fork.
- Transfer the calzones to the prepared baking sheet. Cut one or two small vents in the top of each one, then brush the dough with beaten egg.
- Bake for 18 to 25 minutes, until the calzones are puffed and golden brown. Let them stand for about 5 minutes before serving with ranch or blue cheese dressing.
Notes
Final Thoughts
These easy Buffalo chicken calzones turn familiar wing-night ingredients into a crisp, cheesy dinner that is practical and satisfying. Prepared pizza dough keeps the process approachable, while fully cooked shredded chicken means the filling comes together quickly.
Remember the three details that make the biggest difference: leave a 1-inch border, cut vents in the tops, and let the calzones rest for about 5 minutes after baking. Those simple steps help create sealed, golden calzones with a filling that stays inside instead of spilling onto the baking sheet.
Serve each warm calzone with ranch or blue cheese dressing, then add crunchy vegetables or a fresh salad if you like. With four generous portions, bold Buffalo flavor, and a bake time of only 18 to 25 minutes, this recipe deserves a regular place in your dinner rotation.