Recipe Details
Ingredients
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1poundskinless, boneless chicken breast halves
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2tablespoonsbutter
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¼cupBuffalo wing sauce
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1refrigerated pizza dough
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2tablespoonsvegetable oil, divided
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2cupsshredded mozzarella cheese
Cooking Directions
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Preheat the oven to 410 degrees F (210 degrees C). Grease a 12-inch pizza pan.
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Place chicken into a large pot and cover with salted water; bring to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred with two forks.
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Melt butter in a skillet over medium-high heat. Cook and stir shredded chicken and Buffalo wing sauce in hot butter until chicken is coated and heated through, 2 to 4 minutes.
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Turn pizza dough out onto a generously floured surface. Roll dough into a 12-inch round. Brush dough with 1 tablespoon oil and sprinkle with 1 cup mozzarella cheese, leaving a 1-inch border. Spread chicken mixture over cheese; top with remaining 1 cup cheese.
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Fold pizza dough in half and pinch edges together to seal. Transfer calzone to the prepared pan and brush the top with remaining 1 tablespoon oil.
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Bake in the preheated oven until crust is golden brown, 17 to 20 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories572 | |
% Daily Value * | |
Total Fat 27g |
34% |
Saturated Fat 11g |
56% |
Cholesterol 110mg |
37% |
Sodium 1329mg |
58% |
Total Carbohydrate 38g |
14% |
Dietary Fiber 1g |
3% |
Total Sugars 4g |
|
Protein 43g |
85% |
Calcium 453mg |
35% |
Iron 3mg |
14% |
Potassium 191mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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