Bbq Chicken Calzone Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and instant dry yeast. Stir and let sit 5–7 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with dough hook, combine flour and salt. Add yeast mixture and olive oil. Mix until a shaggy dough forms, then knead by hand 6–8 minutes or with mixer 4–5 minutes until smooth and elastic.

First rise

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Prepare chicken and mix with sauces

While dough rises, place cooked chicken in a bowl. Add 3 tbs BBQ sauce and 1 tbs pizza sauce; toss until chicken is evenly coated. Taste and add 1/4 tsp salt and 1/8 tsp black pepper if needed.

Prepare remaining filling ingredients

Drain crushed pineapple well so it is not soggy. Thinly slice red onion. Shred mozzarella and cheddar if not pre-shredded. Chop cilantro or parsley if using.

Preheat oven and prepare baking surface

Place an oven rack in the lower-middle position and preheat oven to 475°F (245°C). If using a pizza stone, place stone in oven while preheating. Lightly dust a baking sheet or pizza peel with 2 tbs cornmeal or semolina.

Divide and roll dough

Punch down risen dough and turn onto a lightly floured surface. Divide into 2 equal portions for large calzones (or 3–4 for smaller). Working with one piece at a time, roll into a roughly 10–11 inch circle, about 1/8–1/4 inch thick.

Assemble calzone

On one half of each dough circle (leaving a 1/2-inch border), layer: about half of the chicken mixture (for two calzones, ~1 cup chicken mixture each), 1.5 tbs drained pineapple, 1/4 cup thinly sliced red onion, 1/2 cup shredded mozzarella, and 3/8 cup shredded cheddar. Sprinkle a little chopped cilantro or parsley if using. Fold the other half of dough over the filling to form a semicircle. Press the edges to seal, then crimp or roll the edge to secure. Repeat for remaining dough and filling.

Egg wash and venting

Beat the egg with 1 tsp water to make an egg wash. Brush each calzone lightly with egg wash. Use a sharp knife to cut 2-3 small slits on top of each calzone to vent steam.

Bake

Transfer calzones to the prepared baking surface (pizza peel to stone or baking sheet). Bake in preheated oven for 14–18 minutes, rotating halfway, until crust is golden brown and internal filling is hot and cheese is melted. Baking time depends on calzone size and oven; larger calzones may need a few extra minutes.

Finish

Remove calzones from oven and immediately brush tops with a thin layer of extra BBQ sauce (about 1 tbs each or to taste). Let rest 5 minutes to set the filling.

Serve

Slice each calzone in half or serve whole. Offer extra BBQ sauce or warmed pizza sauce for dipping. Garnish with remaining chopped cilantro or parsley if desired.