1. On a floured surface, roll pizza dough to 1/4-inch thick. Cut the dough into 16 rectangles. Divide chicken mixture evenly among rectangles. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal.
2. Place calzones on prepared baking sheets. Brush with egg wash and sprinkle with onion flakes. Bake for 12 minutes or until golden.
When I made Shaindy’s Chicken Calzones, I only used one fourth of the recipe (1/2 pound ground chicken). Instead of pizza dough, I used Mazor’s Sambousak dough rounds and filled each one with just a spoon of the chicken filling. To achieve the pretty seal, pinch and twirl the edges, and bake at 350 degrees Fahrenheit for 20 to 25 minutes. —Victoria