Mini Whole Wheat BBQ Chicken Calzones

In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes.

Add whole wheat flour and salt, mixing until the dough begins to come together.

Add another 1/2 cup all-purpose flour, knead the dough with your hands on a work surface for a few minutes.

If the dough is still sticky, add the remaining flour until it is soft, smooth and stretchy.

Rub the same bowl with olive oil, place the dough inside turning to coat, cover with a towel and let rise in a warm place for about 1 1/2 hours.

Once risen, punch down the dough and knead a few times, adding a few spoonfuls of flour if sticky. Separate the dough into 6‑8 pieces, roll each into a ball and place covered on a baking sheet to rise for another 10 minutes.

While the dough is rising, heat a skillet over medium‑low heat, add 1/2 tablespoon olive oil, toss in the sliced red onion with a sprinkle of salt, cover and let caramelize for 15‑20 minutes, stirring occasionally.

Preheat the oven to 375°F. In a bowl, combine the shredded chicken with onion powder and smoked paprika.

Roll each dough ball into a small oval, then fill with a spoonful of BBQ sauce, shredded chicken, a handful of caramelized onions, and a sprinkle of both cheeses. Add cilantro if desired, drizzle a bit of additional sauce on top, fold the top over to meet the bottom, tightly sealing the edges, and poke a few holes in the top with a knife or fork.

Place the calzones on a non‑stick baking sheet and bake for 20‑25 minutes, or until golden brown.