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Chicken Calzone with Asiago, Mixed Greens Salad & Barbecue Sauce

Fold a made-from-scratch pizza in half before baking, and you’ve got a calzone: toasted crust on the outside and fabulous, former toppings (now filling) on the inside. This recipe makes good use of lean chicken breast, Sweet & Tangy sauce from Southern Links BBQ and sharp Asiago cheese. It’s all folded together inside handmade, whole wheat pizza dough from Alfresco Pasta for a Southern barbecue-style twist on an Italian classic. Feel free to save the extra barbecue sauce for another day, but we recommend using it for dunking your calzones for maximum flavor.
Prep Time: 10 Min Cook Time: 40 Min

About the Dish

  • Chicken Breast

    Chicken Breast

  • Beautiful Briny Sea Campfire Salt

    Beautiful Briny Sea Campfire Salt

  • Onion

    Onion

  • Celery

    Celery

  • Sweet Peppers

    Sweet Peppers

  • Southern Links BBQ Sweet & Tangy Sauce

    Southern Links BBQ Sweet & Tangy Sauce

  • Parsley

    Parsley

  • Asiago Cheese

    Asiago Cheese

  • Whole Wheat Pizza Dough

    Whole Wheat Pizza Dough

  • Salad Greens

    Salad Greens

METHOD

1
Heat oven to 425° F.
2
Season chicken on all sides with a total 1/4 teaspoon Campfire salt. Set aside.
3
MISE EN PLACE Peel and finely chop 1/2 cup onion (save any remaining for another use.) Chop celery. Core and thinly slice sweet pepper. Pick and chop parsley leaves.
4
Place a large skillet over medium-high heat. Add 1 teaspoon olive oil. When hot, add chicken. Cook without disturbing until browned on the bottom, 3-4 minutes. Flip and cook until chicken is opaque all the way through, 2-3 minutes more. Transfer to a plate, and set aside to cool.
5
Return skillet to heat, and add measured onion and celery. Cook, stirring often, until tender, about 3 minutes. Stir in sweet pepper, 2 tablespoons Sweet & Tangy Sauce and 1/4 teaspoon Campfire salt. Cook 1 minute more more, then transfer to a mixing bowl.
6
Shred chicken into small pieces, and add (along with any resting juices) to vegetables. Cool slightly, then stir in parsley and half of Asiago.
7
Grease a baking sheet with 1/2 teaspoon olive oil. On a clean work surface, halve pizza dough. It should be thawed but still cold. Roll and stretch each piece into an 8-inch round. Place on the baking sheet.
8
Pile about 3/4 cup filling off-center in each calzone, leaving a 1/2-inch edge uncovered (you may have leftover filling). Fold dough over filling to create a half-moon. Crimp edge to seal. Brush tops with 1/2 teaspoon olive oil and sprinkle with remaining asiago and Campfire salt and pepper to taste.
9
Bake until deep golden brown, 15-17 minutes. Remove from oven, and let calzones rest 5 minutes. Divide mixed greens between 2 plates and drizzle with 1 teaspoon olive oil. Serve calzones with greens and remaining sauce for dipping. Enjoy!