BBQ chicken calzones stand out as a delightful option that combines savory flavors with a convenient, hand-held format. This recipe marries the classic charm of st￭ calzones with the smoky, tangy taste of BBQ sauce, creating a delicious variation on traditional Italian cuisine.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon active dry yeast
¾ cup warm water (about 110°F)
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon sugar
2 cups cooked, shredded chicken (grilled chicken works best)
½ cup BBQ sauce
1 cup shredded mozzarella cheese
½ cup red onion, finely chopped (optional)
1 egg, beaten (for egg wash)
Fresh parsley, chopped (for garnish)
Instructions
In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until frothy.
Add the olive oil, salt, and flour to the yeast mixture. Stir until a cohesive dough forms.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour, or until it doubles in size.
In a medium bowl, mix the shredded chicken with BBQ sauce until well-coated. If using, stir in chopped red onion.
Preheat your oven to 400°F (200°C).
Once the dough has risen, punch it down and divide it into 4 equal pieces. Roll each piece into a circle about ¼ inch thick.
Place a generous scoop of the BBQ chicken filling on one half of each dough circle. Sprinkle mozzarella cheese over the filling.
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly and crimp them with a fork.
Brush the tops of the calzones with the beaten egg to give them a golden color.
Place the calzones on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown and crispy.
