👥8 people
⏲️30m
🕐25m
🍽️main meal
A simple yet delicious, “calzone” like dish, is a great centerpiece for your dinner!
Ingredients
- For The Dough:
- 286 grams all-purpose flour
- 5.25 grams salt
- 2.25 grams yeast
- 32 grams sugar
- 170 grams warm water
- For The Filling:
- 20 ounces chicken thighs
- 8 ounces cream cheese
- 2 cups cheddar cheese, shredded
- ¼ cup green onions, sliced thin
- Meat Church Blanco Seasoning
- 1 egg
- For The Sauce:
- ½ cup sour cream
- ½ cup buttermilk
- 2 tablespoons mayo
- 2 teaspoons lemon juice
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- For The Garnish:
- 4 ounces arugula
- 1 teaspoon olive oil
Method
- To make the dough, combine all the ingredients in a bowl and mix to combine, once you’ve formed the dough, place on a lightly floured surface and knead the dough for 5-6 minutes. Place the dough in a lightly oiled bowl and cover tightly with plastic and allow to rise at room temperature for 2 hours or until doubled in size.
- Preheat the Egg to 400° and set up with a platesetter for indirect grilling. Season the chicken thighs with salt and pepper and grill them indirectly for about 6-7 minutes or until fully cooked. Remove from the grill and allow to cool.
- In a stand mixer fitted with the paddle attachment, combine the cream cheese, half of the cheddar cheese, green onions, and chicken. Mix on low speed until the filling is well combined. Season with Meat Church’s Blanco Seasoning to taste.
- Build the bake, place the dough on a lightly floured work surface and make 8, 2 ounce balls. On a stand mixer fitted with the pasta roller attachment, begin rolling out the 2 ounce balls into sheets. Start with the 1 setting and work your way to the 3 setting. Once the balls are all rolled out, split your filling evenly between them and fold the dough up forming logs. Place the chicken bakes on a baking sheet lined with parchment and lightly spray with cooking oil. Brush the logs with an egg wash and place on the grill to bake for approximately 20 minutes or until golden brown. About 5 minutes before removing them from the grill, add the other half of the cheese right over the tops of the chicken bake.
- To make the sauce, put all of the ingredients in a bowl and mix to combine.
- To serve, start with a layer of the sauce and then place the chicken bakes on top. Garnish them with arugula lightly tossed in olive oil. Optionally, you can also garnish with lemon juice and black pepper.
