Barbecue Chicken Calzone

Golden brown and ooey-gooey, calzones are a perfect delivery system for all sorts of flavor combos. In this case, sweet and tangy barbecue sauce and juicy chicken.

BBQ Chicken Calzone Dish Guide
Five in 25

Five Ingredients
Cooked chicken (leftover or from the deli)
Barbecue sauce of choice
Fresh pizza dough (or canned dough from the dairy section)
Ricotta cheese*
1 small red onion, diced

From the Pantry
2 T olive oil
Flour to keep dough from sticking

Preheat oven to 450 F.

Roll out your dough. If using refrigerated dough, cut it in half first to yield two calzones.

Roll the dough out slightly to get it to an even thickness. Spread ricotta cheese on one half, leaving a half-inch border around the edges. Add some diced onion and cut up pieces of chicken. Drizzle with BBQ sauce and season with salt and pepper.

Fold the empty half of the dough over the fillings and begin sealing the calzone by pulling the bottom edge of the dough over the top and pinching, working from one corner to the other. Slice a few slits in the top of the dough to allow steam to escape. Repeat with second half of dough if needed.

Brush with olive oil and brush a baking sheet with oil as well. Place calzone on oiled baking sheet and bake for 15-20 minutes or until golden brown and dough is fully cooked.

Serve with more BBQ sauce on the side and optionally garnish with fresh basil.

*Ricotta is the traditional cheese filling in a calzone, but we think adding some mozzarella or Monterrey jack would kick this calzone to another level. We ran out of ingredients, but you can add as many as you like!