Buffalo Chicken Pretzel Calzones
Inspired by one of my favorite fair foods, these are perfect for a game day snack or meal!
Buffalo Chicken Pretzel Calzones
Buffalo chicken wing dip meets soft pretzels meets calzones!
Ingredients
For the pretzel dough:
- 1¼ cup warm water
- 1½ tsp dry active yeast
- 1 tbsp brown sugar
- 4 cups flour all purpose
- 2 tsp salt
For poaching water:
- 10 cups water
- ¾ cup baking soda
For the egg wash:
- 1 egg
- 1 tbsp water
- coarse salt for topping
For the buffalo chicken filling:
- 2 cans canned chicken OR 2 shredded chicken breasts
- ⅓ cup buffalo sauce
- ¼ cup ranch or blue cheese
- 1 cup shredded cheddar cheese
Instructions
Make the dough:
- In a large bowl, combine warm water, brown sugar and dry active yeast. Stir to combine and let sit about 5 mins until foamy. Add flour & salt and mix together, transferring to a floured surface once the dough begins to come together to knead and form a dough ball.
- Transfer dough into an oiled bowl and cover with a towel. Let it rise on the countertop for about 1-2 hrs, until doubled in size.
- Remove risen dough from bowl and cut into 3-4 equal pieces for smaller serving sizes, or leave as 1 piece for 1 large calzone.
Make filling:
- Combine filling ingredients in a large bowl and mix to combine. Adjust buffalo sauce/ dressing to taste.
Assemble & bake:
- Flatten the dough and add filling to one side, folding the other side over the filling sealing the dough tightly together by pressing with your fingers around all edges.
- Prepare your poaching water by adding 3/4 cup baking soda to about 10 cups simmering water. Poach calzones for 1 min each side by gently lowering them into the water. Remove from pot and let drip dry in the slotted spoon or spider you’re using to remove them before placing them back on the baking sheet.
- Coat in egg wash and score three lines over the top. Sprinkle with course salt and bake at 425 F for 25-30 mins until golden brown.
