Gear up for game day with Katies Buffalo Chicken Calzone! #FoodNetwork #TheKitchen #KatieLee #BuffaloChicken #CalzoneSubscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/3SpqZ8nTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Cheesy Spicy Buffalo Chicken CalzoneRECIPE COURTESY OF KATIE LEELevel: EasyTotal: 1 hrActive: 20 minYield: 10 to 12 servingsIngredientsNonstick cooking spray, for the baking sheet and football pan2 slices provolone cheese Two 11-ounce tubes refrigerated thin-crust pizza dough 1/2 cup Buffalo wing sauce 1/2 rotisserie chicken, skin and bones discarded, meat shredded 3 cups grated Swiss or mozzarella cheese3 scallions, white and light green parts only, thinly sliced 1/2 cup crumbled blue cheese Olive oil, for drizzlingGarlic salt, for sprinklingRanch dressing, for servingCelery sticks, for serving DirectionsSpecial equipment: an approximately 12-by-8-inch football-shaped baking panPreheat the oven to 425 degrees F. Spray a baking sheet with nonstick cooking spray. Measure the imprinted stitching on an approximately 12-by-8-inch football-shaped baking pan and cut the provolone into 2 long strips and 7 shorter strips to imitate; set aside. Spray the football pan with the cooking spray.Unroll 1 tube of dough and cut in half widthwise. Bake one of the halves on the prepared baking sheet until lightly done, about 8 minutes. (Reserve the other half of the dough.) Use a knife or kitchen shears to cut the baked dough into a football shape slightly smaller than the pan.In a medium bowl, toss together the Buffalo sauce and shredded chicken.Unroll the remaining tube of dough and drape into the prepared football pan, letting the extra dough hang over the sides. Fill with half of the chicken mixture, half of the grated Swiss or mozzarella and half of the scallions. Top with the football-shaped crust. Add the remaining chicken mixture, grated cheese and scallions. Add the blue cheese. Top with the reserved uncooked dough half. Use a knife to trim the excess edges of dough, leaving a little extra to pinch the 2 edges of dough together. Put the pan on a baking sheet.Bake until the crust is just beginning to brown, about 15 minutes. Remove from the oven and invert the football pan onto the baking sheet to unmold the calzone. Drizzle the crust with olive oil and sprinkle with garlic salt. Continue to bake until golden brown, 5 to 10 minutes. Arrange the strips of provolone to mimic the football stitching; the heat of the calzone will slightly melt the cheese and adhere it to the football. Let stand 5 minutes.Slice and serve with ranch dressing for dipping, and celery sticks on the side.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork Katie Lee Biegel's Cheesy Spicy Buffalo Chicken Calzone | The Kitchen | Food Networkhttps://youtu.be/VTVyBG5e0fI
