Buffalo Chicken CalzonesA winning recipe -- like the “Buffalo Chicken Calzones,” from the October 2017 issue of Food & Wine -- pleases me as a cook and as an eater. Worthwhile, all of it.

I shred 6 cups of meat off a single rotisserie chicken, tearing it with my hands. With that, I increased the amounts a bit in this recipe to use 3/4 cup Frank’s RedHot sauce (hot!), 1 1/2 lbs. of pizza dough and 6 oz. of Monterey Jack cheese.

Heating your oven to 450 degrees will always make your kitchen too damn hot. But, you need not fret/sweat with the prep work, here. Rather than bothering with flouring my work surface, I shaped the pizza dough with my hands, as pizza dough is meant to be handled, after all. I stretched big rounds of dough, layered my saucy chicken and shredded cheese, then crimped and sealed.

Brushing my calzones with olive oil and seasoning with flaky salt rewarded me with crispy salty dough. Be a hero today and cook these for your friends.

Rotisserie Chicken = $12.63
Pizza Dough (1 1/2 lbs.) = $2.15
Monterey Jack (6 oz.) = $1.90

PREP TIME: shred chicken and cheese, form calzones, bake 20 minutes
TASTE: spicy, cheesy, chicken

Next time, I want to jump on the tahini bandwagon and make the “Cider Doughnuts with Maple-Tahini Glaze,” from the October 2017 issue of Cooking Light. Come back next week, to see what happens.