Grilled Calzones

Cutting Board Wednesday is upon us yet again, and this week I am attacking re-thinking some favorite Italian style fare!  My Italian genes run deep and I just can't let go of my favorite foods, so I have been trying to find new ways to cook and substitute ingredients in some of my favorite dishes to make them a little healthier.  Thanks to the folks in the advertising department at Pizza Hut, I have been craving a P'Zone (aka calzone) like a drunken college kid at 2 am on a 3 day weekend bender.  Thanks to the almighty grill and a filling change I was able to satiate my craving!  I opted for a grilled crust, as opposed to deep fried, chose lean grilled chicken breast, cheddar, and broccoli for my fillings, and decided to nix the sauce.  A light sauce, turkey pepperoni, and skim cheese would work too for the traditionalists out there! Get creative with your fillings and make it to suit your tastes - this recipe's fillings are just a suggestion, so have fun with it!  You can also bake your calzone if you are not the grilling type or the weather just does not want to permit it!

Grilled Calzones 
Yields 3 large calzones

Ingredients 

Crust 
This recipe is the Kitchen Aid Crispy Pizza Crust recipe.  If you do not want to make your own crust, you could use a pre-made plain crust from your local grocery store, or you can buy pre-made pizza dough in a bag, which is usually found near the deli counter at the grocery store!  Pillsbury also has great crusts which can be found near their biscuits and rolls in the refrigerated section of the grocery store! If you decide to use a crust such as Pillsbury, you will need 1 crust for each calzone you intend to make.
1 cup water heated between 110 and 115 degrees Fahrenheit
2 1/4 tsp yeast
1/2 tsp salt
2 tsp olive oil
2 1/2 - 3 1/2 cups flour  

Toppings 
3 boneless, skinless chicken breasts
2 cups shredded cheddar
1 broccoli crown, cleaned and chopped (or 1 small bag of frozen broccoli, thawed)

You will also need aluminum foil for the grill!


To Prepare the Crust
1. Heat the water between 110 and 115 degrees.
2. Pour the yeast and water in a bowl or mixer, and gently mix them together.
3. Add the salt and olive oil to the bowl and gently mix.
4. Add the flour, starting with 2 1/2 cups, and adding no more flour than 3 1/2 cups total.  The dough should stick together in a ball and still be slightly sticky when there is just enough flour added!
5. Coat a bowl with olive oil and place the dough ball in the bowl, turning it until the entire dough ball is coated with a thin layer of oil.
6. Cover the bowl with saran wrap and place it in a warm place that is free of drafts.
7. Let the dough set for an hour, or until it has doubled in size. 

To Prepare the Calzone
1. Prepare your grill by either turning it to a high setting, or getting the coals nice and hot.  If you plan on baking your calzone, pre-heat your oven to 350 degrees. 
2. While your grill is heating, cut three pieces of aluminum foil that are each approximately 1 foot long, and split your dough into 3 equal parts, with each piece of dough going onto a piece of foil.  To keep your calzone from sticking to the foil after cooking, sprinkle some corn meal on the foil!  If you are baking your calzones, you can use a baking sheet with some parchment paper. 
3. Throw your chicken on the grill and cook it until it is almost cooked all of the way through.  Keep in mind that it will be going back on the grill or in the oven, and you will not want it to dry out!  When it is done cooking, cut it into strips or cubes. 
4. Spread the dough into a circle by pressing from the inside of the dough ball out with the palm of your hand.
5. When you are happy with the size and thickness of your crust, fill one half of the circle with fillings, and then gently pull the empty half of the circle over the toppings and press the edge of the calzone shut.
5. Turn down your grill to a low setting, or take the lid off for a few minutes.
6. Carry each of your calzones to the grill by carrying it from opposite corners of the foil, and gently place it down on the grill.
7. Once all of your calzones are on the grill, cover them and let them cook for approximately 10 minutes, or until the bottom of the crust is firm and brown, and the top is firm and cooked through.  The foil will stick just a little bit, so be sure you get all of it off before enjoying your meal!  A little corn meal on the bottom of the crust will greatly help prevent this!  If you are baking them, cook them until the dough is firm and begins to turn golden brown.