Bourbon Chicken Calzone

Ingredients

• Marinade
  • 1/2 Cup Burbon (I used Jim Beam)
  • 2 TBSP soy sauce low sodium
  • 4 cloves garlic minced
  • 1/2 cup brown sugar
  • 1 tsp fresh ginger minced
  • 2 TBSP red wine (I used Pinot Noir)
  • 1 tsp sesame oil
  • 2 TBSP Worcestershire Sauce
  • 1 TBSP Steak Sauce
  • 3 TBSP Molasses
  • 1 TBSP Dijon Mustard
  • Juice of 1 lime
• Bourbon Chicken
  • 2 lb boneless skinless chicken thighs cut into cubes
  • 2 TBSP olive oil
  • 2 TBSP corn starch (chicken) 2 tsp corn starch (marinade)
• Calzone
  • Try one of my pizza doughs
  • 1 Roasted Red Pepper sliced
  • 1 Red Onion sliced
  • Fresh mozzarella sliced
  • Provolone
  • Parmesan
  • Ricotta mixture
    • 400 g Ricotta
    • 1 TBSP paprika
    • 1 lime zest
    • Salt and pepper to taste

Directions

1. Dough
   • Follow Directions under the chosen dough. Try one of my pizza doughs
2. Marinade Overnight
   • Whisk all the marinade ingredients together in a medium bowl thoroughly. Add the chicken pieces to the bowl, toss them around, cover, and refrigerate for at least 30 minutes overnight is better.
3. Chicken
   • Drain marinade and set aside for later.
   • Coat chicken pieces with 2 TBSP of cornstarch.
   • In a large skillet heat the olive oil over medium to high heat.
   • Add the chicken pieces and cook until the meat is no longer pink, about 5 minutes.
   • Once the chicken is fully cooked place in a bowl.
4. Peppers
   • Either roast the peppers in the oven or saute them in a pan in a little olive oil and season with salt and pepper
5. Dipping Sauce
   • Stir into the cold left over marinade 2 tsp of corn starch
   • Transfer all marinade to a pan and cook unit the marinade turns into a thicker sauce. Should take another 5 to 10 minutes.
   • Cool and place in a container
6. Assemble and Brush
   • Press and stretch dough out into a thin symmetric shape. I like to stretch mine into a rectangle.
   • Add ricotta mixture down the center of the dough leaving space on either end to seal the calzone
   • Cover with a chicken, peppers, sliced red onions, provolone, and mozzarella
   • Pull one side over the filling to close the calzone. Seal by pressing hard and crimp the edges buy twisting small pieces at a time a pressing tight.
   • Cut a hole in the center for an air vent.
   • Brush with calzone with olive oil
7. Bake
   • Place baking stone in cold oven closest to heating element. For my gas stove it is the bottom rack. Many electric ovens will have a heating element on the top of the oven therefore it would be best to use the top oven rack in this case.
   • Preheat oven with baking stone at max oven temperature. My oven maxes out at 550 °F.
   • Bake for 7 – 10 minutes depending on how high of heat you can set your oven at. I bake mine for 9 minutes at 550 °F
   • If baking in a wood fired oven make sure you use 0 – 0 flour. Other flours cause a bitter charing taste when heated to the high heat temperatures found in a wood fired oven. The baking times will be closer to 3 minutes