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.

*I think if I try this I would do Ranch dipping sauce, only because I don't like blue cheese =p*