Barbeque Chicken and Cheddar Calzones

2/3 cup unbleached all-purpose flour
1 teaspoon salt
1 teaspoon dried thyme
½ teaspoon paprika
1 cup buttermilk
2 tablespoons olive or vegetable oil
¼ cup cheddar cheese, shredded
6 bone-in chicken breast halves, skinned

Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Sprinkle with the cornmeal.

Coat a medium nonstick skillet with cooking spray and set over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until soft. Add the chicken and barbecue sauce and toss to coat

Turn the dough out onto a lightly floured work surface. Divide the dough into 4 equal pieces. Roll 1 piece of dough into a 7-inch circle. Place ¼ of the chicken mixture on 1 side of the circle, spreading to within 1-inch of the edge. Sprinkle with ¼ cup of the cheese. Brush the edges of the crust with some of the egg mixture. Fold the circle in half. Pinch the edges to seal. Repeat with the remaining dough and filling to make a total of 4 calzones.

Place on the prepared baking sheet. Brush the calzones with the remaining egg mixture. With a sharp knife, make 3 small slashes in the top of each calzone.

Bake for 20 minutes, or until the crusts are golden brown. To serve, cut each calzone in half.

- Beat the Clock Chicken by Anne Egan