We got back from our trip on a Saturday. We did this deliberately, so that we could have the Sunday to recover and do laundry and get groceries. So while we now had food in the house, we were in no mood to do anything complicated. I had this recipe, a hunk of frozen pizza dough, a leftover chicken thigh in the freezer from making the chicken giouvetsi, and it really didn’t call for much else – cheese is something we always have around, onions, I added garlic, cayenne pepper… in short, it was pretty much just what the doctor ordered. We used jarred pasta sauce for a dipping sauce, but if you’re a highly motivated person you could make your own. I might also consider putting the sauce inside the calzone next time. I know it can be done either way and it’s still equally as “right,” but I think I might prefer it on the inside. Maybe. We’ll have to see.
It was inspired by this recipe from Foodie With Family, and it’s really not that different, except that I added garlic and made a couple of essentially identical substitutions.
Chicken, Cheese, and Onion Calzones
Half a bag of frozen pizza dough, thawed (this takes a few hours; take it out in the morning)
1 chicken part – I used a thigh, but use what you want
a bunch of cheddar cheese, grated – the original recipe specifies an amount, but I eyeballed it, whatever
1/2 a small onion, diced
1 clove garlic, minced (or use more, I think that would have been better)
olive oil and cornmeal for the pan
Preheat the oven to 425.
Cut up your piece of chicken and throw it in a pan.
Shake a bit of cayenne pepper over the chicken, in whatever amount suits you.
Cook it over medium heat until done.
Take the chicken out and set aside, and throw your onion and garlic into the pan, and saute them in the chicken grease until softened.
Brush olive oil over a baking sheet and sprinkle with cornmeal.
Roll out your dough to about a 9″ circle.
Put your chicken, onions, garlic, and cheese on half of the circle and fold the other half over, pressing and twisting the dough to seal it.
Now comes the hard part, unless you rolled it out on the baking sheet in the first place, which… hmm. If mine didn’t have a rim, that would’ve been actually a good idea. Anyway, you need to get it from wherever you roll dough onto the baking sheet, and I’m not gonna lie, this is the tough part. It took me two spatulas, one under each half, and a helping hand to hold the baking sheet next to the counter where I’d rolled out the dough (this may not be a problem for you if your counter space accomodates a board and a baking sheet). So basically do what you need to do to transfer the calzone onto the baking sheet without it tearing or breaking.
Right before you pop it in the oven, cut two inch-long slits in the top so the steam can escape.
Bake for 20 – 25 minutes.
Let sit for 5 minutes before serving or you will destroy your mouth with hot lava.
Serve with tomato sauce.