Today we’re making little pockets of pleasure…aka calzones
My husband is a verry picky eater. It almost feels like I’m trying to feed a toddler. If he doesn’t like something, or at least he thinks he doesn’t, he will not give it a chance. Even if it’s absolutely heavenly! His list of foods is pretty limited, yet when I ask him what he wants for dinner, his response is ”Make whatever you want” well if I make whatever I want you simply won’t eat it! So this recipe is actually by his request because it involves all of his favorite things: BBQ, chicken and cheese. Shhh! Don’t mention the onions!
And next time he tells me to make whatever I want, I think I will take a full advantage of it! Maybe an elegant tomato, mozzarella and basil tart? That sounds yum! Or strawberry shortcake, I bet he will love that lol! So that will teach him a lesson
Anyways these calzones are fab! They are crispy on the outside, yet gooye on the inside. BBQ and chicken are already a match made in heaven, but when you add the sweet caramelized onions and sharp cheddar cheese it’s just a magnificent combination of flavors! And by the way this dough is extremely simple to make! I’m always a little afraid of working with yeast, but this worked out just ahhmazing Give it a go!
Here’s how to make them!
Whole Wheat BBQ Chicken Calzones
Makes 4 calzones
For the dough:
- 1/8 cup lukewarm water
- 3 teaspoons active dry yeast
- 1 1/2 tablespoons honey
- 1 1/2 tablespoon canola oil
- 2 cups 100% whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon salt
Directions: In a measuring cup combine the water, yeast, honey and olive oil. Stir with a fork, let it sit for 10-15 mins until foamy. Transfer to a bowl and add the whole wheat flour and salt. Stir with a rubber spatula until the dough starts to come together and add 1/2 cup of all-purpose flour. If the dough seems too sticky add the remaining flour. Knead on a floured surface until the dough is smooth and elastic. With a pastry brush, oil a bowl and place the dough in it turning to coat a few times. Cover with a towel and let the dough double in size about 1 1/2 hrs in a warm environment. Make the filling.
- 2 medium yellow onions, sliced
- 1/4 cup beef broth (more or less I didn’t measure so add as much as you want!)
- 1 1/2 lbs chicken breasts, cooked and shredded
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- bbq sauce
- sharp cheddar cheese
Directions: Heat a saute pan until hot a grease lightly with some oil. Add the onions and cook stirring occasionally until golden. Add the broth, cover, and turn the heat down to low. Cook for 20 mins stirring every now and then until the onions are a deep golden brown color.
In a bowl or a plate combine the shredded chicken, garlic powder and paprika. Toss to combine.
When the dough has doubled in size, punch it down, knead a few times and divide into 4 equal size balls. Roll out each ball in a circle and fill with a few tbsp of bbq, lots of chicken, onions, cheese and some more bbq. Fold the top over to meet the bottom and press the edges all around to seal. Poke a few holes on top with a knife and place in a 350F preheated oven and bake for 20-25 mins or until golden brown. Let it cool for a few mins and serve with extra bbq. Voila!
slightly adapted from: