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Buffalo Chicken Calzone with Blue Cheese Dip

Ingredients for calzone: Cooking spray 2 reserved chicken breast halves, diced, about 2 cups 1 cup mozzarella cheese, shredded 2/3 cup reserved tomato sauce 1 teaspoon liquid smoke 1 teaspoon hot sauce 1 pound fresh or frozen pizza or bread dough, thawed according to package directions 1 tablespoon olive oil 2 tablespoons grated Parmesan For dip: 1 cup sour cream 1/3 cup blue cheese, crumbled 2 tablespoons fresh chives, chopped Directions: Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray. In a large bowl, combine chicken, cheese, tomato sauce, liquid smoke, and hot sauce. Mix well and set aside. Roll dough out, using a rolling pin, to a 12-inch circle. Spread chicken mixture over half of circle, to within 1-inch of the edge. Fold over untopped side so that it meets the other side, forming a half moon. Pinch the edges together to seal. Transfer calzone to prepared baking sheet and brush the top with olive oil. Sprinkle the top with Parmesan. Using a sharp knife, make a few slits in the top to allow steam to escape during cooking. Bake 15 minutes, until puffed up and golden brown. Let stand 5 minutes before serving. For dip: While the calzone is baking, in a small bowl, combine sour cream, blue cheese and chives. Serve calzone sliced with sour cream dip on the side.

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