The Chef

Restaurants

Meals

Drinks

Restaurants›Billy's Famous Pizza›Bbq Chicken Calzone Recipe

Bbq Chicken Calzone Recipe

Name: Billy's Famous Pizzas BBQ Chicken Calzone Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 cups All-purpose flour; 2 tsp Instant yeast; 1 tsp Granulated sugar; 1 tsp Salt; 1 cups Warm water; 2 tbsp Olive oil; 2 cups Cooked chicken, shredded; 3 tbs BBQ sauce; 0.5 cups Red onion, thinly sliced; 2 cups Mozzarella cheese, shredded; 1 cups Smoked cheddar or provolone, shredded; 2 tbsp Fresh cilantro, chopped; 0.5 cups Cooked bacon, crumbled (optional); 0.25 tsp Salt; 0.25 tsp Black pepper; 1 Egg (for egg wash); 1 tsp Water (for egg wash); 1 tsp Sesame seeds or extra shredded cheese (optional, for topping); 1 tsp Cornmeal or flour (for dusting); 0.25 cups Extra BBQ sauce (for serving)

Inspired by Billy's Famous Pizza

Time2h

Serves2

Make Bbq Chicken Calzone Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dough

3 cups 00 bread flour

2 tsp Instant yeast

1 tsp granulated sugar

1 tsp Celtic sea salt

1 cups Warm water

2 tbsp olive oil

Filling

2 cups Cooked chicken, shredded

3 tbs BBQ sauce

1/2 cups Red onion, thinly sliced

2 cups Mozzarella cheese, shredded

1 cups Smoked cheddar or provolone, shredded

2 tbsp Fresh cilantro, chopped

1/2 cups Cooked bacon, crumbled (optional)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Assembly & Finish

1 Egg (for egg wash)

1 tsp Water (for egg wash)

1 tsp Sesame seeds or extra shredded cheese (optional, for topping)

1 tsp Cornmeal or flour (for dusting)

1/4 cups Extra BBQ sauce (for serving)

Method

Dough

Activate & mix

In a large bowl, combine warm water (about 100–110°F / 38–43°C), instant yeast, and sugar. Stir and let sit 5 minutes until slightly foamy. Add olive oil, flour, and salt.

Knead

Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium for 6–7 minutes.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Filling

Prepare chicken mixture

While dough rises, combine shredded cooked chicken and 3 tablespoons BBQ sauce in a bowl. Mix to coat evenly. Season with 1/4 tsp salt and 1/4 tsp black pepper. Fold in half the mozzarella (1 cup) and all of the smoked cheddar (1 cup) so cheese is distributed throughout the chicken.

Prep aromatics & optional items

Thinly slice red onion and, if using, crumble cooked bacon. Chop cilantro and set aside. Reserve remaining shredded mozzarella for topping the calzone before baking if desired.

Assembly & Finish

Preheat

Preheat oven to 475°F (245°C). Position a rack in the lower third of the oven. If using a pizza stone, place it in the oven to heat; otherwise line a baking sheet with parchment and dust with cornmeal or flour.

Portion dough

Punch down risen dough and divide into 2 equal portions for two large calzones (or 4 smaller). On a lightly floured surface, roll one portion into a circle about 10–12 inches (25–30 cm) in diameter, roughly 1/8–1/4 inch thick.

Assemble calzone

On one half of the dough circle leave a 1/2-inch border and pile half of the chicken-cheese mixture onto that side, spreading but leaving the border. Scatter a few slices of red onion, 1/4 cup reserved mozzarella on top, and sprinkle about 1 tablespoon chopped cilantro and optional bacon if using. Brush the exposed border with a little water or egg wash to help seal.

Seal & vent

Fold the empty half of dough over the filling to meet the edge. Press edges together and crimp or roll the seams to seal completely. Use a sharp knife to cut 2–3 small slits on top to vent steam. Repeat assembly for remaining calzone(s).

Egg wash & top

Beat the egg with 1 tsp water. Lightly brush the tops of the calzones with egg wash for a golden finish. Sprinkle sesame seeds or extra shredded cheese if desired.

Bake

Transfer calzones to the preheated stone or baking sheet. Bake for 12–18 minutes (depending on size) until crust is deep golden brown and internal filling is hot and cheese is melted. Rotate halfway through baking for even color.

Rest & serve

Remove from oven and let rest 5 minutes to allow filling to set. Garnish with remaining chopped cilantro. Serve warm with extra BBQ sauce on the side for dipping.