Finally. After teasing and tempting since Friday’s post, here’s my solution to using up extra flatbread dough, roast chicken, and honey mustard. Oh, and it also put a dent in some of the excess grated cheese I’ve had in the fridge since Rich mixed up pounds for cups and I ended up grating 8 pounds of sharp cheddar and Colby for his special Thanksgiving potatoes.
Thing is, this is good enough to justify making even if you don’t have all the pieces leftover in your fridge.
•4 cups chopped cooked chicken
•4 oz pimientos, drained
•3/4 cup honey mustard dressing
•1 cup cheddar and Colby cheese, shredded
•Whole wheat flatbread dough
– about 1/4 of the dough for each calzone
Note: you could also use fresh or frozen bread or pizza dough from the market.
Combine the chicken with the pimientos and honey mustard in a bowl and set aside.
Bring the dough to room temperature, then roll into a rectangle on a board lightly coated with corn meal.
Line a rimmed baking sheet with parchment paper.
Sprinkle the cheese down the center of the dough, then top with the chicken mixture.
Brush each edge with water, then fold the long sides over the cheese and chicken, then the ends, pressing the dampened edges slightly to seal.
Place the sealed calzone, seam side down, on the parchment-lined baking sheet and brush lightly with olive oil. I like to sprinkle mine with a bit of Tellicherry pepper, Aleppo pepper, and sea salt, but you can use whatever you like – or nothing at all – sesame or poppy seeds, and bit of rosemary, it’s all for the good.
Cover the calzone with plastic wrap and set aside to rest for 30 minutes.
Heat your oven to 375º.
Remove the plastic wrap and bake the calzone for about 20 minutes, until the dough is golden brown and it sounds hollow when thumped.
Slice and serve.
Worth the wait? I think so.