Homemade Buffalo Chicken Calzones
Buffalo chicken calzones are what happens when pizza night meets a plate of buffalo wings. I stuff a ranch-flavored dough with spicy buffalo chicken and plenty of melted mozzarella, then bake it until the crust turns golden and crisp, so every bite carries that ranch flavor instead of just the crust you dip.
What I Love About My Buffalo Chicken Calzones
Ranch and buffalo are a classic pairing, so I mix ranch seasoning right into the pizza dough instead of saving it for a dipping sauce. Here’s why this recipe is one I keep coming back to.
- I love that the dough carries its own flavor. You get ranch in every single bite, not just on the crust you dip.
- I mix the buffalo sauce directly into the diced chicken, so the heat is even throughout the filling instead of pooling in one spot.
- I like that this recipe makes a full batch of 6, so it works just as well for a family dinner as it does for a game day spread.
- As a food safety certified chef, I always cool my chicken before mixing it into the filling. It keeps the dough from steaming and going soft before it even hits the oven.
Table of Contents
Key Ingredient Notes
- Bread flour: The higher protein content gives the dough more structure, so it holds the filling without tearing or going limp.
- Ranch dressing seasoning mix: This goes into the dough itself, not just on top. It’s what makes the crust taste like something on its own.
- Buffalo sauce: Use a sauce with some body to it, not a thin, watery hot sauce. A thinner sauce is more likely to make your filling soggy.
- Mozzarella cheese: Shred it from a block if you can. Pre-shredded cheese is coated to prevent clumping, and that coating keeps it from melting as smoothly.
- Chicken breasts: I cook and dice mine fresh for this recipe, but shredded rotisserie chicken works too if you want to save a step. If you’d rather make your own buffalo sauce from scratch, I’ve got a recipe for that in my boneless chicken wings post.
How to Make Buffalo Chicken Calzones at Home
- Start the dough first, since it needs time to rise. Bloom the yeast in warm water with a little sugar and olive oil, then mix in the flour, salt, and ranch dressing mix. Knead until the dough is smooth, then let it rise in an oiled bowl until it doubles, about an hour to an hour and a half.
- Filling. While the dough rises, cook and dice your chicken, then mix it with buffalo sauce, mozzarella, and chives. I mix the filling well ahead of time so the flavors have a chance to come together and I’m not doing it while the dough waits.
- Once the dough has doubled, divide it into 6 equal pieces and roll each into a circle about 1/4 inch thick. Scoop the filling into the center of each circle, but don’t overdo it. Overfilling makes the dough harder to seal, and a weak seal is where leaks start. Bring the edges together, press firmly, and crimp or braid them closed.
- Brush each calzone with an egg wash before baking. It’s a small step, but it’s what gives you that shiny look with deep golden color instead of a pale, flat crust. If you’re using a pizza stone, preheat it in the oven so it’s fully hot before the calzones go on. The direct heat crisps the bottom crust the same way it does with pizza. A baking sheet works fine too if you don’t have one.
- Bake until golden brown, then let the calzones rest for a few minutes before cutting in. That short rest gives the cheese a chance to set instead of spilling out the second you slice into it.
How to Store, Freeze, and Reheat Buffalo Chicken Calzones
- In the fridge: Stored in an airtight container, leftover calzones keep for 3 to 4 days.
- In the freezer: They freeze well both baked and unbaked. For baked calzones, let them cool completely, wrap each one individually, and freeze for up to 2 months. For unbaked calzones, assemble them as directed, then freeze on a tray until solid before wrapping and storing. Bake from frozen and add a few extra minutes to the bake time.
- To reheat: Warm them in the oven at 350°F for 10 to 12 minutes, or in the air fryer for 6 to 8 minutes. Both methods keep the crust crisp. I’d skip the microwave here since it tends to leave the dough soft and a little chewy.
Buffalo Chicken Calzones Recipe FAQs
Can I use store-bought pizza dough instead of making the ranch dough?
You can, absolutely. Brush the dough lightly with a little ranch seasoning mixed into olive oil before you fill it, so you don’t lose that ranch flavor entirely.
Why did my calzone turn out soggy?
This usually comes down to one of two things: too much buffalo sauce mixed into the filling, or filling the dough while the chicken is still warm. Cool the chicken first and stick close to the amount of sauce in the recipe.
Can I make the filling ahead of time?
Yes. Mix the chicken filling up to a day ahead and keep it covered in the fridge until you’re ready to assemble.
What should I serve with buffalo chicken calzones?
Extra buffalo sauce for drizzling, homemade ranch dressing for dipping, and celery sticks round it out nicely if you want that classic buffalo wing plate feel.
Do I need a pizza stone to make these?
No. A pizza stone gives you a crispier bottom crust, but a regular baking sheet works just fine.
More Recipes From Me
Buffalo Chicken Calzones Recipe with Ranch Dough
Buffalo chicken calzones are what happens when pizza night meets a plate of buffalo wings. I stuff a ranch-flavored dough with spicy buffalo chicken and plenty of melted mozzarella, then bake it until the crust turns golden and crisp, so every bite carries that ranch flavor instead of just the crust you dip.
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Servings: 6 calzones
Calories: 407kcal
Ingredients
Ranch Pizza Dough:
- 2 1/2 cups bread flour
- 1 cup warm water not hot
- 1/4 oz packet of active dry yeast
- 2 Tbsp olive oil
- 2 Tbsp ranch dressing mix
- 1 tsp white granulated sugar
- salt
Calzones:
- 2 large chicken breasts
- salt
- 2 Tbsp oil for cooking
- 1/4 cup buffalo sauce
- 1/2 cup shredded mozzarella cheese
- 1 Tbsp finely chopped chives
- 1/2-1 tsp salt to taste
- Cornmeal for pizza stone
Eggwash:
- 1 egg white
- 1 tsp water
Instructions
- Place the active dry yeast in a large mixing bowl. Add warm water, sugar and olive oil. Stir well and let it bloom for about 5 minutes.
- Add 2 cups of flour, salt and ranch mix. Mix the dough with a wooden spoon at first and then use your bands until ingredients are combined. Add the other 1/2 cup of flour and knead the dough until combined.
- Lightly flour some counter surface and transfer your dough onto the floured surface (if dough is too sticky, you may need to add a little bit more flour (about 1/4 cup.)) Knead the dough until smooth. It will take about 2-3 minutes.
- Rub a clean bowl with some olive oil and place the dough in it. Pat the dough with an oiled hand so the dough doesn't stick to the top once raised. Cover the bowl with saran wrap and let it rise in a warm place (away from draft or AC is fine) until doubled in size, about 1- 1 1/2 hours.
- When the dough is almost done, prepare your filling. Cook chicken breasts in an oiled pan, on medium heat with a little bit of salt. When the chicken is golden and cooked through, let it cook on the cutting board.
- Dice cooked chicken breasts and add diced chicken to a medium mixing bowl. Mix with buffalo sauce, cheese and chives until all evenly combined. Set aside.
- When ready, take out the dough and knead it for about a minute until smooth. Roll the dough into about a foot-long roll and cut it in 6 even pieces.
- Roll the pieces of dough into circles about 1/4 inch thick.
- If using a pizza stone, place the stone in a cold oven and preheat the oven to 450℉. (You can also use a baking sheet.)
- Scoop about 1/3-1/2 cup of filling in the center of each dough circle (be careful not to overfill them). Bring the edges of the dough together and press them, sealing them well. You can also braid the edges or fold them in to secure the filling.
- Whisk egg white and water together and brush calzones with eggwash.
- Be careful and use oven mitts! Sprinkle the hot pizza stone with cornmeal and place calzones on top. Bake for 10-15 minutes.
- You can drizzle baked calzones with some more buffalo sauce.
Nutrition
Calories: 407kcal | Carbohydrates: 42g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 56mg | Sodium: 1033mg | Potassium: 359mg | Fiber: 2g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
WOW! you totally outdid yourself with this recipe. I can’t wait to try it!
Thank you so much, Maggie!!
This is epic. Like, beyond epic. Ranch in the pizza dough?! AWESOME! I’m totally drooling over these buffalo chicken calzones!!!
Those look delish! Buffalo chicken is a favorite in my house. Ranch dressing flavored crust is brilliant! Thanks for the recipe!
I love all things buffalo chicken! Add some sort of bread….winner! This a great dinner idea!
Me too 🙂
Thank you, Tahny!
I just LOVE that you added Ranch dressing mix to the pizza dough! Genius, lady. 🙂 We just love Buffalo chicken in this house, so I am definitely making these soon! Pinned.
Thank you so much, Carrie! Hope you give them a try 🙂
You are seriously one of my favorite food bloggers. Love these calzones!!
You are so sweet, Matt!! That is so nice of you 🙂
Thank you!
Mmmmm, these look amazing!….nice job! 🙂
Thank you so much, Pat!
Woah now those look delicious! I love calzones, but I’ve never bothered to make them at home. Guess it’s time to remedy that! 🙂
I hope you give them a try! Thank you!!