See this pan?
That pan belonged to Mother Lovett and I’ve seriously wrecked it. She kept it spotless for decades, and when I inherited it in 2009 I let it go. You might call it “seasoned,” but mostly it’s the result of my habit of avoiding dishes for hours after cooking. On a good day I might wash up within six hours; most days I do not.
That tiny sheet pan, though, is my go-to for scaling down regular meals. Whether I’m cooking for one or trying to make portions feel a little smaller so we can justify going back for seconds, this pan gets used daily. It’s perfect for two people and ideal for small, satisfying dishes like…
…mini calzones filled with:
chicken coated in barbecue sauce
sweet caramelized onions
and generous amounts of cheddar and provolone.
That combination can fix a rough Monday. Right? Totally.
These calzones were dinner one night after I had the freezer door slammed in my face and received a very detailed lesson on how to fill ice cube trays—apparently the 14% of the time I did them, I was doing them “wrong.”
Needless to say, it made for an interesting weekend.
Mini Whole Wheat BBQ Chicken Calzones
Makes 6–8 calzones
Pizza dough (slightly adapted from a garlic bread pizza crust)
1 1/8 cups warm water (100–105°F)
3 teaspoons active dry yeast
1 1/2 tablespoons honey
1 1/2 tablespoons olive oil
2 cups 100% whole wheat flour
1 cup all-purpose flour, plus extra if needed
1 teaspoon salt
In a large bowl, combine the warm water, yeast, honey, and olive oil. Stir and let sit until foamy, about 10 minutes. Add the whole wheat flour and salt, mixing until the dough begins to come together. The dough will likely be sticky; add about 1/2 cup of all-purpose flour and knead with your hands, then turn it onto a work surface and knead for a few minutes. If still sticky, add more flour a little at a time until the dough is soft, smooth, and elastic. Lightly oil the same bowl, place the dough inside, turning it to coat, then cover with a towel and let it rise in a warm spot for about 1 1/2 hours.
Once risen, punch down the dough and knead briefly, adding a bit of flour if sticky. Divide the dough into 6 or 8 pieces depending on the size you prefer, roll each into a ball, and place them covered on a baking sheet to rest for 10 minutes.
Calzones
1 red onion, thinly sliced
1/2 tablespoon olive oil
1 1/2 boneless, skinless chicken breasts, cooked and shredded
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 cup of your favorite BBQ sauce, plus more for dipping
4 ounces freshly grated cheddar cheese
4 ounces freshly grated provolone cheese
Fresh cilantro, optional
While the dough rises, heat a skillet over medium-low, add the olive oil, then the sliced onions with a pinch of salt. Cover and let the onions caramelize for 15–20 minutes, stirring occasionally until soft and golden.
Preheat the oven to 375°F. In a bowl, toss the shredded chicken with the garlic powder and smoked paprika. Roll each dough ball into a small oval, then spoon in a couple tablespoons of BBQ sauce, some seasoned shredded chicken, a handful of caramelized onions, and a mix of both cheeses. Add cilantro if you like. Drizzle a little extra sauce on top, fold the dough over to seal, and pinch the edges tightly. Cut a few small vents in the top with a knife or fork. Place the calzones on a non-stick baking sheet and bake 20–25 minutes until golden brown.
I’m still refusing to fill the trays, though.