Buffalo Chicken Calzones
We made these using our leftover roast chicken. They turned out to be the best calzones we’ve ever had. Definitely a winner and very easy to make.
1 Pillsbury Artisan whole grain pizza crust
2 cups roast chicken
1/2 bottle Louisiana Supreme chicken wing sauce (8 oz.)
1/2 an onion (chopped)
1/2 cup diced tomatoes
1/2 cup blue cheese crumbles
1 cup shredded pizza blend cheese
In a large mixing bowl, mix all the ingredients except for the cheeses. Roll out the pizza dough and cut it in half. We’re making two calzones. Pour the filling onto half of each half, with a border of about an inch on the three remaining sides, to make room for the folding and crimping. Cover the filling of each with a layer of blue cheese, then a layer of pizza blend cheese. Fold the dough over the filling and seal the dough together by pressing it together, then fold it onto itself and crimp like you would a pie crust. Poke holes in the top with a fork.
Place in 400 degree oven and bake for 20-25 minutes.
Buffalo Chicken Pizza
1 cup of cooked chicken, cubed
1 pizza dough, store bought
Cornmeal or flour, to handle dough
2 tablespoons butter
2 to 3 tablespoons hot sauce, medium to spicy heat
1/2 cup tomato sauce
1/2 onion, sliced
1/2 cup shredded cheddar cheese, a few generous handfuls
1/2 cup shredded mozzarella cheese
1/2 cup blue cheese crumbles
Preheat oven to 425 degrees F. Preheat grill pan to high.Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.
Grilled Buffalo Turkey Salad Poboy
Louisiana Buffalo sauce
Salt and pepper
Start by sauteing diced onions in butter. When those are ready, add flour and cook it for a bit before adding milk and cheese. Once you’ve got a nice creamy cheese sauce base going, add the turkey, celery, and buffalo sauce. You’re now ready to spread your buffalo turkey salad over a fresh loaf of bread, dress it poboy style with lettuce and tomato, and drizzle some blue cheese or ranch dressing over it, or whatever you personally like best for dipping hot wings into.
Commentary: This is another great way to use turkey leftovers, while also satisfying a craving for hot wings!
Buffalo Turkey Pot Pie
1 pound cooked turkey breast – cubed
1 cup sliced carrots
2 stalks celery, chopped into bite sized pieces
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups turkey broth
2/3 cup milk
1/2 cup Louisiana buffalo wing sauce
1/2 cup blue cheese, crumbled
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In the saucepan over medium heat, cook onions, carrots, and celery in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in milk. Simmer over medium-low heat until thick. Whisk the chicken stock, cooked turkey, and wing sauce into the butter/flour mixture/milk and bring it to a boil. Simmer until thickened, 2-3 minutes.
Place the turkey mixture in bottom pie crust. Sprinkle with blue cheese. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Inspired by: http://www.food.com/recipe/buffalo-chicken-pot-pie-284101