Grilled chicken & pepperoni calzones from Stefano Faita

1In a large bowl, combine chicken, pepperoni, red onion, marinara sauce, mozzarella, and basil. Set aside in fridge. Preheat barbecue to medium-high.

2Divide dough into four equal portions. Shape each portion into a ball over a work surface sprinkled lightly with flour. Use your hands to flatten each ball and shape into a thin, flat disc.

3Arrange chicken mixture over half of each disc, leaving about 2.5 cm (1 in.) all around. Brush the edge of the empty half with egg white. Fold over stuffing and press edges with your thumb and the tines of a fork to seal.

4Let calzones stand for 10 minutes on the counter.

5Brush calzones and barbecue grill with some oil.

6Grill calzones for about 5 minutes per side, until you see grill marks and crust is crispy.

7Divide dough into eight equal portions to make appetizers!

8In the bowl of a standing mixer fitted with the flat beater, combine 1 L (4 cups) of all-purpose flour, 1 package (8 g) of active dry yeast, and 5 mL (1 tsp.) of salt.

9At low speed, gently add 425 mL (1¾ cups) of warm water, and 15 mL (1 tbsp.) of olive oil.

10Combine with the flat beater until dough forms. Replace flat beater with a dough hook and knead dough for 10 minutes until soft and smooth. If you don’t have a dough hook or electric mixer, knead dough by hand.