Combine the chicken and buffalo sauce in a medium bowl, then set aside.

In another bowl, combine the ricotta, mozzarella, parmesan, garlic powder, onion powder. oregano and red pepper flakes.

Divide the dough in half, roll the dough out to app ¼ inch.

Use a 3” pastry cutter to cut circles in the dough.

Remove the excess dough around the circles.

Set the circles aside and roll out the remaining dough (including the excess dough that you set aside).

Cut circles in the dough, remove the excess dough, and roll out again, cut the circles, and repeat until all of the dough has been used and you have app. 16 circles of dough.

Spread the ricotta cheese mixture on each circle, leaving the edges clear.

Place a spoonful of buffalo chicken in the middle of each circle, then top with a couple of pepperoncinis.

Combine the whisked egg & water in a small bowl.

Use your finger, or a small brush to brush the edges of the dough with the egg wash.

Pick up each calzone and stretch two sides of the dough out and over the filling.

Use your fingers to press each calzone closed, then place the calzones on a baking sheet.

Brush the tops with the additional egg wash.

Place in the oven and bake for 15-20 minutes.