Buffalo Chicken Calzones

What You'll Need:

1 can (8 oz) pizza sauce (I like Muir Glen)

2 tsp plus 1/2 cup hot sauce, divided

1 1/4 lbs boneless skinless chicken breast, cubed

3 tbsp butter

A dash of Cajun seasoning (I used Emeril Lagasse's recipe, scaled down)

2 tubes (10 oz each( refrigerated pizza crust dough

1 1/2 cups shredded Monterey Jack cheese

2 oz very finely crumbled blue cheese, optional

Cornmeal

How to Make It:

Preheat the oven to 400 degrees. In a bowl, combine the pizza sauce and 2 tsp hot sauce; set aside. In a skillet, saute the chicken in the butter for 3-5 minutes or until the chicken is no longer pink. Stir in the Cajun seasoning and the remaining hot sauce, cover the pan and let it simmer for 10-15 minutes, or until everything is heated through. Unroll the pizza dough and divide each portion in half. On a floured surface, roll each dough portion into an 8 inch circle. Spread the pizza sauce mixture over half of each circle within 1 inch of the edge of the dough. Top the sauce with the chicken mixture and the cheeses. Fold the dough over the filling and pinch the edges to seal. Sprinkle a greased baking sheet (or two, if you need it) with cornmeal. Place the calzones over the cornmeal, and bake for 10-12 minutes until golden brown.