Kickin' Chicken BBQ Calzone

By Mary C. from Corvallis High School, Corvallis, OR.


A kickin' calzone with tangy BBQ chicken strips, melted cheddar, slivered green and yellow peppers and red onion, wrapped in a tender, tasty whole grain crust.

Nutrition Facts

Serving size: 1 calzone (5.2 oz)

From Fat20%
From Saturated Fat8%
From Sugar10%


Ingredient 6 servings 50 servings
Yeast, active dry, powdered3/4 tsp2 tbsp
Sugar, white granulated7/8 tsp/0.24 oz2 1/2 tbsp/2 oz.
Water, warm3/4 cup/6 oz6 cups/48 oz
Olive Oil3/4 tsp/0.12 oz2 tbsp/1 oz
Salt, iodized1/2 tsp4 tsp
100% Whole wheat flour3/4 cup/3.36 oz6 1/2 cups/1 lb + 12 oz
White flour, all-purpose, enriched2/3 cup/2.64 oz5 cups/1 lb + 6 oz
Chicken breast meat only, cooked, diced1 cup/7.68 oz8 cups/4 lbs
Green pepper, fresh, cleaned, trimmed, sliced1/4 cup/1.56 oz1 3/4 cups/13 oz
Yellow pepper, fresh, cleaned, trimmed, sliced1/4 cup/1.56 oz1 3/4 cups/13 oz
Onions, red, fresh, cleaned, trimmed, sliced1/3 cup/1.56 oz2 1/2 cups/13 oz
Vegetable oil, USDA Comm., low sat fat1/2 tsp/0.06 oz1 tbsp/0.4 oz
Barbecue sauce, low sodium1/2 cup/3.6 oz3 3/4 cups/1 lb + 14 oz
Cheddar cheese, USDA Comm., reduced fat2/3 cup/3 oz5 1/2 cups/1 lb + 9 oz


Calzone Crust Directions for 50 (parentheses for adaptations for 6):

Pre-heat oven to 350 degrees F. Wash hands and sanitize work counter.

  1. Dissolve yeast, sugar and warm (100 degrees F) water in 1 gallon (1-quart for 6) bowl. Set aside until bubbly (5-10 minutes).

  2. Stir in olive oil, salt and whole-wheat flour and blend. Add white flour, 1/2 cup (1 tbsp for 6) at a time until dough begins to pull together. Divide dough into two batches (do not divide for 6) and knead each until elastic, approximately 8 minutes.

  3. Spray 2, 3-quart bowls (1-quart bowl for 6) with pan spray, and add each half of dough to the bowl. Cover bowls with a damp cloth and place in warm location or place in proofer cabinet and allow to rise for about one hour until approximately double in size.

  4. After rising, punch dough down, knead lightly and portion dough into 50-2 oz (or 6-2 oz) balls. Place balls on 18 x 26 baking sheets (or 9x 12 pans for 6), cover lightly with clean towel and allow to rest. (Chill if longer than 20 minutes and filling is not ready). Prepare filling.

Calzone Filling Directions for 50:

  1. Cut, cooked plain chicken breast into 1/4" x 1" strips using clean, meat cutting board. Place in 4" deep standard hotel pan (2 Qt bowl for 6). Add barbecue sauce and toss until coated. Cover and place in refrigerator.

  2. Clean, and trim peppers using produce cutting board. Slice 13 oz (1 1/2 oz for 6) of each of green, yellow peppers and red onion into thin strips approximately 1" long.

  3. Heat 1 tbsp (1/2 tsp for 6) oil in saute pan. Add pepper and onion, and saute until just starting to wilt. Remove from pan.

  4. Add peppers and onion to chicken barbecue mixture, return to refrigerator.

  5. Open shredded low sodium cheddar (or shred block cheese using medium cut). Add to filling mixture. Prepare to assemble calzones.

  6. Roll out 2 oz. dough pieces into 5-6" circles and place approximately 3.2 oz (~1/2 cup or loosely packed #8 disher) filling on each circle. Fold over and pinch edges to close. Cut 3-1" slits in each calzone to ventilate. Place 10 calzones on each 18 x 26 baking sheet (4 per 9X12 cookie sheet or baking pan).

  7. Bake 350 degrees F for 15 minutes until golden brown. Serve hot and enjoy!