I had eleven teenagers in my house on Friday night. Yes, I am Supermom, letting my kid have all her friends over. Except nobody told me there were going to be eleven of them! Just, can I have my friends over? She multiplies friends like a rabbit! And I had decided that it would be a good night for homemade pizza – a great way to feed the masses. Until I realized there were eleven of them. That’s a lot of masses!! So I tripled the recipe and put it all in the fridge and then started making pizza. Well, by the time I had made 4 large pizzas, I felt like a pizza slave. Rolling dough is not my favourite part of cooking! At that point, being exhausted, I gave up. They could eat chips the rest of the night if they weren’t satisfied!
But, I still had about half the dough left in the fridge. Earlier in the day, I had also made chili in the crockpot – half for a friend in need and half for Saturday night. When Saturday evening came, I looked at the chili left for us and wondered if it would really be enough. And then I remembered the pizza dough and Chili Calzones were born.
I did warm the chili a little first, just so it wasn’t fridge cold, but I’m not sure that was completely necessary. I decided 2 oz of dough is perfect for a nice sized calzone.
The first ones I made were 3 oz and difficult to maneuver. Rolling the dough on a silicone mat or parchment is imperative for moving the calzone onto the cookie sheet. The wonderful thing about the calzone is that it fills up the boys more than just chili would and the crust cuts down on the spiciness of the chili a little. Plus its fun. I could make 1 oz versions as snacks or lunch food to store in the freezer, just like pizza pockets. And the insides don’t have to be chili. Calzones can have any kind of goo in them as long as its gooey!
Scoop chili into centre, making sure not to get sauce on edges of dough. Sprinkle cheese and green onions on chili.
Fold dough in half. With damp fingers, squish dough together to close the seam.
If there’s any sauce on the edge, the chili will leak out. Trim dough to leave a half inch edge. Scallop the edge of the dough by pinching it with your fingers. Pick up mat with calzone on it and fold the mat back underneath while holding over baking sheet to release the calzone onto the baking sheet. Repeat until you’re out of dough, chili, and space on your sheet. (Don’t crowd the sheet, though.) You can brush the dough with a bit of egg wash if you like to get in shiny and golden. Bake for about 15 mins.