These snack-sized calzones served with BBQ sauce for dipping create the ultimate after-school treat. Use store-bought pizza dough and leftover chicken for easy preparation.
2 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. sugar
1/2 cup warm water
1/2 cup olive oil
2 tsp. active dry yeast
2 tbsp. olive oil
1 tbsp. butter
1/2 red onion, chopped
1 clove garlic, minced
5 ounces cooked chicken, shredded (about 1 1/4 cups)
1/2 cup finely diced mozzarella
2 tbsp. chopped cilantro
About 2 tbsp. to 3 tbsp. barbecue sauce
Salt and freshly ground pepper, to taste
2 eggs whites, beaten
In a large bowl, combine flour and salt.
In another bowl, mix warm water, olive oil and sugar. Add yeast and let dissolve.
Stir the yeast mixture into the flour mixture. Form into a ball and knead until smooth and elastic, about 8 to 10 minutes, adding more flour if dough is sticky. Put the ball of dough in an oiled bowl and cover with plastic wrap. Store dough in a warm place until it doubles in volume, about 30 to 40 minutes. (Alternatively, use store-bought pizza dough.)
Add olive oil and butter to small fry pan over medium heat. When oil is hot, add onion and garlic and cook until soft, about 3 to 5 minutes. Let cool to room temperature.
Add onion mixture to large bowl. Add chicken, mozzarella, cilantro, barbecue sauce, and salt and pepper. Mix to combine.
Preheat oven to 425 degrees F.
Punch down dough. Roll dough about 3/8-inch thick. Using a round 3 1/2-inch cookie cutter, cut out about 20 circles, re-rolling the scraps of the dough, as needed.
Place 1 tbsp. filling in the center of each circle of dough. Lightly brush egg white around the filling. Then fold each circle in half to form a half moon. Brush each calzone with egg white. Using a fork, prick holes into the top of each calzone to allow steam to escape.
Bake the calzones until golden brown and filling is hot, about 15 to 20 minutes.
Yield: 20 servings.