Spicy Chicken and Super-Sharp Cheddar Calzone
A grapefruit sized piece of bread dough from the Master Dough Recipe from Artisan Bread in Five Minutes.
1 cup cooked chicken, cut into small cubes (about equivalent to one grilled or otherwise cooked boneless, skinless chicken breast)
1/2 cup (or more) extra sharp cheddar cheese cut into small cubes
1/2 cooking onion, sliced thin
1/2 teaspoon crushed red pepper flakes, optional
1 1/2 teaspoons each olive oil and semolina or cornmeal for pan
Preheat oven to 425°F.
Drizzle olive oil over the bottom of a rimmed baking sheet or pan. Sprinkle semolina or cornmeal evenly over the oil. Set aside.
In a bowl or on a cutting board, gently toss together the onions, chicken, cheese and crushed red pepper flakes. Set aside.
Lightly flour your work surface and your rolling pin. Use rolling pin to roll the dough into an approximately 8 to 9 inch circle. Transfer the chicken, cheese, and onion mixture onto half of the circle of dough, leaving about 3/4 of an inch of bare dough around the edge. Carefully lift the empty part of the dough over the filling, tucking in any stray bits of filling that want to poke out. Fold edges back in on themselves and pinch together tightly to hold dough shut. Gently transfer to the prepared pan. Use a very sharp knife to slash two small steam vents in the calzone.
Bake for 25-30 minutes (depending on how brown and crispy you like your calzones.) Remove from oven and allow to cool for at least 5 minutes prior to serving. Serve alone or with bleu cheese dressing or marinara sauce.