Grilled Gluten Free BBQ Chicken Calzone

BBQ Chicken Calzone with Pineapple Salsa

A few weeks ago when we were making pizza, Lo froze half of the Bob's Red Mill Gluten Free Pizza Dough that he had mixed up.  He was having gluten-full pizza, so we didn't need one big enough for both of us - and we were curious if it could be frozen.

We popped the dough in the fridge to thaw last week and I told Lo he could come up with something to make with it.  Since we've had a lot of pizza lately, I suggested calzones or something of the sort.  And since we usually grill our pizza, I thought he should try to grill these too.  One of our favorite pizzas is BBQ Chicken and Pineapple pizza, so he decided to base it off of that. If you don't want to make these on the grill, you can probably cook them in the oven at 350 degrees for 20-25 minutes - until the crust is browned. 

This was one of the best things that he's made - and he's made some pretty delicious meals!  The calzone itself would have been pretty tasty, but the pineapple salsa that he topped it with paired so well with the filling!

Grilled GF BBQ Chicken Calzone with Pineapple Salsa

ball of pizza dough, divided in two
4 strips of bacon, cooked
1 sweet onion, chopped and divided
3 cups cooked chicken, chopped or shredded (he grilled 3 breasts and used about 1.5)
BBQ sauce, about 1 cup
cilantro, chopped, to taste
shredded cheese on filling
more shredded cheese on top of crust after grilled with a little salt and pepper

Cook chicken with your preferred method and chop or shred.  Cook bacon in a skillet until crisp.  Remove bacon from skillet to a plate lined with a paper towel.  Cook 1/2 of the onion in the bacon grease until softened and slightly browned (reserve other half of onion for salsa).  Stir together chicken, onion,  BBQ sauce, and cilantro.  Set aside.  Prepare salsa and set aside.  Oil grill grates and preheat (or preheat oven if not grilling).
   
Using gf flour or corn meal on a pizza peel or baking sheet, press dough with your hands as thin as you can without it tearing, to form 2 circles (or as close as you can to circles).  Some dough instructions suggest that you wet your hands to make it easier to handle - other dough may require a little extra flour or corn meal.  Spoon half of the filling onto one side of each circle, leaving enough dough to fold over filling (you may not use all of the filling).  Fold other half of dough over the filling and pinch the edges of the dough together to prevent the filling from leaking out.  Carefully transfer calzones to the grill (Lo used a big spatula).  Grill for approximately 5-8 minutes, until the bottom is browned.  Carefully flip the calzone to grill the other side.  Grill for 4-5 minutes until both sides are grilled.  Immediately sprinkle extra shredded cheese, salt and pepper on top of the crust of the calzones.  Allow to cool for a few minutes, top with pineapple salsa, and serve.  Serves 2-4, depending on amount of dough and appetite.  We got 4 servings using 1/2 of the dough from a package of Bob's Red Mill GF Pizza Crust. 

Pineapple Salsa
1/2 onion, chopped (from above)
pineapple tidbits
cilantro
lime juice
chipotle pepper flakes

Mix ingredients together, until salsa is of your preferred consistency by adding more or less lime juice.

Grilled GF BBQ Chicken Calzone with Pineapple Salsa

uncooked calzones

Breakfast Chili Potato Hash

When I organized the pantry I found a can of turkey chili that was nearing the sell-by date so I set it on the counter to remember to use it.  After a few weeks, something made me think of breakfast hash (I think I had something like that at Tip Top before and loved it), and I went in search of a recipe for a hash with chili.  I found this Rachael Ray recipe, and made a few changes.  Lo made it on Sunday and while it was good, it would definitely be better with some additions (which I included in the recipe).

Breakfast Chili Potato Hash

• 1-2 tablespoons extra-virgin olive oil
• 2 large potatoes, poked with a fork then cooked in the microwave for 6-8 minutes on high, or until tender (I used redskin potatoes)
• Salt and freshly ground black pepper
• 1-2 bell peppers, finely chopped
• 1 medium size onion, finely chopped
• 1-2 cups leftover chili (I used a can of turkey chili)
• Hot sauce to taste, depending on chili
• 1-2 tablespoons butter or oil
• 4 extra-large eggs
• 1/4 cup of shredded cheese

Heat a large nonstick skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. While the skillet heats up, chop up the cooked potatoes into bite-size chunks then add to the hot skillet and spread out in an even layer. Season them with a little salt and pepper, and let them brown for about 2 minutes without messing with them. Then give them a stir and continue to brown them for another 3-4 minutes, stirring every now and then.

Add the chopped pepper and onions, stir to combine and continue to cook for 4-5 minutes or until the veggies are tender. Add the leftover chili and hot sauce; cook until it is heated through.

While the leftover chili is heating up with the potatoes, start the eggs: Preheat another skillet over medium-high heat with butter or oil. Once the skillet is hot, crack eggs into the pan, season with salt and pepper, and fry to desired doneness.

Divide the chili hash between 4 serving plates and top with the fried egg.  Sprinkle cheese on top.