It was Mother Lovett’s and I’ve totally destroyed it. She kept it spotless for 30 some years, then I inherited it in 2009 and it’s gone straight down the tubes. Like, immediately down. Sure, you may say it’s “seasoned”… but I can assure you it’s simply a product of my laziness to do any type of dishes within six hours of cooking. And that’s on a good day.
But that tiny sheet is often my inspiration for scaling down normal-sized meals: whether it’s something that only I will be eating or something that I want to shrink in size so we can feel better about devouring multiple servings… it gets used every single day of my life. Perfect for two people and perfect for things like…
..cute little calzones stuffed with:
chicken dripping in barbecue sauce
super caramelized onions
and piles of cheddar and provolone.
That totally makes up for Monday. Tell me. Right? Totally.
These came in the form of dinner one night, after I had the freezer door slammed in my face then was given a very specific lesson on how to fill the ice cube trays. Seriously. Because apparently, the 14% of the time I was actually doing it, I was doing it… “wrong.”
Needless to say it was an interesting weekend.
Mini Whole Wheat BBQ Chicken Calzones
makes 6-8 calzones
pizza dough [slightly adapted from my garlic bread pizza crust]
1 1/8 cups warm water (100-105 degrees)
3 teaspoons active dry yeast
1 1/2 tablespoons honey
1 1/2 tablespoon olive oil
2 cups 100% whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the whole wheat flour and salt, mixing until the dough begins to come together. Since it will probably still be sticky, add in another 1/2 cup of all purpose flour, kneading the dough with your hands and then turning it onto a work surface to knead for a few minutes. If dough is still sticky, add the remaining flour until it is soft, smooth and stretchy. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
Once risen, punch down the dough and knead a few times, adding a few spoonfuls of flour if sticky. Separate the dough into 6 or 8 pieces (it’s your call), then roll into a ball and place covered on a baking sheet to rise for another 10 minutes.
1 red onion, thinly sliced
1/2 tablespoon olive oil
1 1/2 boneless, skinless chicken breasts, cooked and shredded
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1 cup of your favorite bbq sauce + more for dipping
4 ounces freshly grated cheddar cheese
4 ounces freshly grated provolone cheese
fresh cilantro, if desired
While dough is rising, heat a skillet over medium-low heat and add olive oil. Toss in onions with a sprinkle of salt, then cover and let caramelize for 15-20 minutes, stirring occasionally.
Preheat oven to 375 degrees. In a bowl, combine chicken with garlic powder and smoked paprika.
Roll each ball of dough into a small oval, then fill with a few spoonfuls of bbq sauce, shredded chicken, a handful of caramelized onions and a sprinkle of both cheeses. Toss in cilantro if desired. Drizzle a bit of additional sauce on top, then fold the top over to meet the bottom, tightly sealing the edges. Poke a few holes in the top with a knife or fork. Place calzones on a non-stick baking sheet and bake for 20-25 minutes, or until golden brown.
Still refusing to fill the trays though.