We may be geeks, but that doesn’t mean we don’t know how to create great things in the kitchen. Some of the best dishes – even snacks! – can be made quickly and easily as long as you know what you’re doing. Let’s get cooking!

Yes, it’s another Buffalo chicken-based recipe here at the Cookery, and this one is a little bit more involved than some of the previous dishes I’ve done. With everything that needed to go into it, I was a bit concerned about this one, but it turned out pretty well. 

I grabbed this recipe from TasteMade, so you can take a look at the full instructions (plus a video) there. 

The prep work here is a little involved, putting together a base filling mixture, along with getting some dough ready. Turn your oven to 350 degrees to preheat and we’ll focus on the filling first. 

All the best fillings look terrible… 

Gather up your shredded chicken (I poached mine first) and throw it in a bowl with chopped scallions and pepper jack cheese. I added some bleu cheese to the mix for a bit more bite. Toss in copious amounts of hot sauce and mix everything together until it looks like a jumbled mess. 

Put that aside for a bit and we’ll focus on the dough. 

Roll out your pizza dough to get it as squared as possible. Hopefully, you’ll do a better job than I did. I’ve always been terrible at this part, and my pizzas are almost always misshapen. The CALZONES, too. Once the dough is rolled out, cut it into squares. The recipe says 3×3-inches, but you should adjust it to the size of the bread pan you’re using. I managed with about 12 squares, but your mileage may vary. 

When the squares are all cut, brush them with some butter and put a layer of the mixture on top. And here’s where I cheated a little bit. I put the greased bread pan I was planning on using on its side, placing each square with filling on top of each other, building vertically instead of being forced to try and get everything in horizontally. It made the process of filling the pan so much easier. 

Once the bread pan is filled, put more pepper jack cheese – and more bleu cheese – on top of the bread slices and you’re ready to toss that bad boy in the over. 

Let it cook in the oven between 30 and 40 minutes. You’ll know how your oven cooks better than others. Once the cheese is melted and the dough is browned, you’ve got yourself some quality bread. Give it a few minutes to cool out of the oven and then start slicing for some delicious Buffalo goodness (with the dipping of your choice, of course).