BBQ Chicken Calzones
Ingredients
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1 teaspoon smoked paprika
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½ teaspoon black pepper
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½ teaspoon dark brown sugar
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¼ teaspoon salt
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⅛ teaspoon celery salt
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⅛ teaspoon garlic powder
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⅛ teaspoon onion powder
Tools
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tongs
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2 large bowls
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whisk
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measuring spoons
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spatula
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chopping board
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knife
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June Pan
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pastry brush
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fork
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foil
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flip spatula
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June Food Thermometer
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rolling pin
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bench scraper
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June Oven
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Enameled Cast Iron Griddle
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pizza peel
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silicone oven mitts
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Preferences
Make the rub
In a large bowl, combine the smoked paprika, pepper, brown sugar, salt, celery salt, garlic powder, onion powder, cumin, dry mustard and cayenne pepper, if using. Whisk to evenly combine the ingredients. Add the extra-virgin olive oil and whisk to form a paste.
1 teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon dark brown sugar
¼ teaspoon salt
⅛ teaspoon celery salt
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
⅛ teaspoon ground cumin
⅛ teaspoon dry mustard
⅛ teaspoon cayenne pepper
1 tablespoon extra-virgin olive oil
large bowl
measuring spoons
whisk
Season the chicken
Add the chicken breasts to the bowl and toss to coat them in the spice paste.
2 boneless, skinless chicken breasts
tongs
Insert the June Food Thermometer
Place the chicken on the pan. Insert the thermometer into the center of the thickest part of the largest chicken breast. Confirm the Chicken Breast Type using the button below.
June Pan
June Food Thermometer
Roast the chicken
Place the pan on the middle shelf of the June Oven and plug the thermometer into the jack. Roast the chicken breasts until they are cooked through and the spice rub is toasted. June will notify you when the chicken is ready. The spice rub may caramelize and look very dark on the June Pan, but this is normal.
Divide and rest the dough
While the chicken cooks, start the dough. Lightly dust a work surface with flour and divide the dough into 4 equal pieces. With your hands, roll each portion on the floured surface to form it into a ball. Let the dough rest at room temperature until it is soft and poking it with a finger leaves an indentation that does not spring back, about 15 minutes.
all-purpose flour
1 pound ready-made refrigerated pizza dough
bench scraper
Chop the chicken
When June notifies you, remove the pan from the oven and transfer the chicken to a chopping board to cool at least 5 minutes. Wipe the June Pan clean to use it again. Once the chicken has rested and is cool enough to handle, use a knife or your fingers to chop or shred it into bite-sized pieces.
chopping board
knife
Make the filling
In a large bowl, combine the chicken, cheddar cheese, onion, barbecue sauce, cilantro, green onions, Parmesan, garlic and salt. Mix with a spatula until combined.
¾ cup shredded white cheddar cheese
½ cup diced red onion
⅓ cup barbecue sauce
3 tablespoons chopped cilantro
3 tablespoons chopped green onion
3 tablespoons grated Parmesan
1 teaspoon crushed garlic
¾ teaspoon salt
large bowl
spatula
Preheat the June Oven
With protected hands, carefully move the wire shelf to the bottom position of the June Oven (the walls may still be hot). Carefully place the Enameled Cast Iron Grill/Griddle smooth side up on the bottom shelf. Using the button below, preheat the June Oven to 400°F on the Bake cook mode.
silicone oven mitts
Enameled Cast Iron Griddle
Shape the dough
Flatten the first ball of dough with your hands, pressing it into a disk. Pick up the edge of the dough disk and turn it in your hands like a steering wheel, letting gravity stretch the disk slightly as you turn it. Set the dough on a lightly floured surface. Use a rolling pin to roll the dough into a 6” circle, turning the dough occasionally to ensure that it isn’t sticking to the surface.
all-purpose flour
rolling pin
Fill the calzones
Take ¼ of the filling (about ½ cup) and place it on the top half of the 6” round. Loosely shape the filling into a half moon, leaving a ½” border of dough uncovered. Fold the uncovered half of the dough over the filling to enclose it, making a half-moon shape. Press lightly to adhere the borders of the dough to seal the dough. Crimp, twist or fold the edge decoratively to seal the calzone and ensure no filling leaks out during cooking. Alternatively, use the tines of a fork to seal the edge. Using the same method, make the 3 remaining calzones, using all the filling.
fork
Transfer the calzones and brush with oil
Carefully transfer the calzones to a pan. Lightly brush each calzone with olive oil.
extra-virgin olive oil
pastry brush
Transfer to the pizza peel
Lightly sprinkle the pizza peel with 1 teaspoon cornmeal. Using your hands, carefully transfer 2 calzones to the peel and lightly shake it to ensure the calzones are not sticking and will slide off easily. Brush any excess cornmeal from the peel (or it may burn on the iron).
2 teaspoons cornmeal
pizza peel
Position the first calzones and bake
Using the peel, carefully transfer 2 calzones to the middle of the griddle. Close the door. Bake the calzones 20 minutes, until they are golden brown and the filling is hot. June will notify you when the calzones are ready.
Remove the calzones and keep warm
Remove the calzones from the June Oven with tongs or a flip spatula. Keep the June Oven hot using the button below. If desired, loosely cover the calzones with foil to keep warm while you bake the rest.
flip spatula
foil
Transfer the last calzones
Add another teaspoon of cornmeal to the peel and place the last 2 calzones on it. As before, make sure the calzones don’t stick and brush off any excess cornmeal.
Position the last calzone and bake
Carefully transfer the last 2 calzones to the griddle. Close the door. Cook the calzones 20 minutes, until they are golden brown and the filling is hot. June will notify you when the calzones are ready.
Remove the calzones
Carefully remove the calzones from the June Oven with tongs or a flip spatula.
Cut and serve
Slice the calzones in half, if desired, and serve hot.