Thanks for visiting Kristin's Kitchen!

I hope you find recipes and photography to inspire your cooking and baking. I love creating content for Kristin's Kitchen and wish everyone happiness and success in the kitchen. 

- Kristin 

Please check back often and follow me on social media!

kristinkitchenblog@gmail.com

Buffalo Cauliflower Calzones

Buffalo Cauliflower Calzones

Cheesy, spicy, carb filled bliss. 

When I was in college buffalo chicken calzones were all the rage. There was this pizza shop close to where I went (hey Babson College!) that had the very best buffalo chicken calzones. People still reference how yummy they were 10 years later. Obviously, I'm not about to eat chicken so I wanted to recreate that delicious meal vegetarian style. I couldn't be happier with the results! It's is so incredibly satisfying. 

The chicken has been replaced with breaded, oven-crisped cauliflower florets tossed in a homemade buffalo sauce. Do you see how delicious they look up above?  I could sit down and just eat a bowl of this cauliflower. It's THAT good. That saucy cauliflower gets stuffed in pizza dough with loads of ricotta and mozzarella. I sprinkle additional breadcrumbs and parmesan on top (because why not?) and it all gets baked to perfection.


Buffalo Cauliflower Calzones

Calzones with cauliflower florets in a homemade buffalo sauce

Yield: Makes 4 large calzones

Buffalo Cauliflower Calzones

Ingredients:
  • 24 ounces pizza dough
  • 1 medium head cauliflower, cut into bite size florets
  • 3 eggs (2 beaten together, 1 beaten separately)
  • 1 cup + 2 tablespoons Italian seasoned breadcrumbs
  • 1 cup + 2 tablespoons grated parmesan cheese
  • 1/4 teaspoon salt
  • 2 cups ricotta cheese (I used part skim)
  • 3 cups shredded mozzarella cheese
  • 6 tablespoons unsalted butter
  • 1/2 cup hot sauce (I enjoyed both Red's and Cholula)
  • 2 tablespoons white vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt and pepper, for seasoning
  • Flour, for the dough

Instructions:
  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper
  2. Combine the breadcrumbs, parmesan cheese, 1/4 teaspoon salt and pepper to taste in a medium bowl. Set aside 1/4 cup of the mixture
  3. In another medium bowl, combine the ricotta cheese and 2 cups of mozzarella cheese. Season with salt and pepper
  4. Season with cauliflower with salt and pepper
  5. Dip each piece of cauliflower in egg, letting the excess drip off, and toss in the breadcrumb mixture until coated. Place on the prepared baking sheet
  6. Roast the cauliflower for 15 - 20 minutes until lightly browned and tender. When done, add to a large bowl
  7. While the cauliflower is roasting, add the butter, hot sauce, vinegar, garlic powder and smoked paprika to a small pot over medium-high heat. Whisk to combine. Allow the mixture to come to a simmer, stirring frequently. Remove from the heat
  8. Pour the hot sauce over the cauliflower and carefully stir to combine
  9. Separate the dough into four equal pieces and roll each out into an 1/8 inch thick circle on a floured work area
  10. On half of each circle, spread 1/2 cup of the ricotta mixture, 1/4 of the cauliflower and 1/4 cup of mozarella cheese
  11. Fold the plain half of the circle over the filling and seal by pressing the dough together with a fork
  12. Brush the beaten egg over the top and sides of the calzones and sprinkle the set aside breadcrumbs on top. Cut a 1 inch slit onto of each calzone
  13. Bake for 25 minutes until the dough is cooked through

Shop the Items Used to Make this Recipe


Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies

White Chocolate Cream Pie with Hazelnut Crust

White Chocolate Cream Pie with Hazelnut Crust