She ate there without me...WTH!

My best friend lives in Colorado Springs; too far away if you ask me. One thing we make sure to do when I visit her there is to eat at Old Chicago. Who cares that they have every sports event on millions of tiny TVs? We sure don’t, because we’re too busy eating their buffalo chicken rolls.

This happens to be an appetizer that we fell in love with a couple years. Who would be able to resist buffalo chicken rolled in dough, served with more buffalo sauce and blue cheese dressing? My friend betrayed me yesterday and ate there without me.  “I’ll show her,” I told myself, “I’ll make something just as tasty as those rolls.” So, all day I thought about buffalo chicken and this is what I came up with: Buffalo Chicken Calzone with Ricotta-Bleu Cheese dipping sauce. Uhhh, hey, you’re drooling all over your keyboard.

I have yet to attempt to make my own pizza dough. I find it much easier to buy the small boxes of Jiffy pizza mix. Add some hot tap water, mix it all together; let it stand for five minutes and voila, “homemade” pizza dough! I cooked up some garlic-y chicken cutlets I’d been marinating in the fridge (until I figured out what I’d be making), diced them and soaked them in Frank’s Red Hot sauce. I scooped some Ricotta into a bowl and then folded in a little bleu cheese dressing.

With Jiffy’s pizza dough, it suggests kneading [it] a few times before rolling out. After that was done, I very gently spread the Ricotta-blue cheese concoction onto the dough. I topped that with the chicken and finished it off with shredded mozzarella. Finally, I folded the dough over and brushed the top of the raw calzone with melted butter (you know me; I can’t go a day without some).

With the oven ready at 425 degrees, I popped my new recipe in and started on my secret sauce. When I say secret, what I mean is: I’m not sure what the heck I’ll be putting in this sauce today. Secret sounds better than that, though.

I started with a tab of butter and a little olive oil on low heat. When the butter was just about to brown, I whisked in some heavy whipping cream. After the cream heated a bit, I stirred in some ricotta. When the sauce had just begun bubbling, I shot it with some bleu cheese dressing. I had to taste it. It needed something, so I tossed in some shredded mozzarella; tasted again. Hmm… a couple splashes of Red Hot sauce and a final taste. I’m not sure why, but adding the Red Hot brought out the blue cheese flavor and finished the sauce off.

22 minutes later, the calzone was golden brown, piping hot and ready to eat! Of course, I had to get it in the spotlight for a few shots before we ate. 

My hubby absolutely loved this recipe and couldn’t get enough of my secret sauce. Take that best friend; I had buffalo chicken goodness without youuuu!

Just a note: The other calzone in the picture is Garlic chicken with pineapple and black olives served with marinara for dipping (It was super yummy, too).