Directions

Combine Asiago, chicken, Boursin, onion, artichoke hearts, garlic and pepper flakes in a bowl; season with salt and pepper and set aside.

Place baking stone on an unlit grill. Heat grill to medium (425-450 degrees) for at least 15 minutes.

Divide dough into 4 pieces. Dust dough and counter with flour. Gently stretch or roll each dough piece by hand nto an 8” round and let rest. If the dough repeatedly snaps back to its starting size, let it rest 5 minutes. When the dough feels soft and pliable, try again.

Arrange 3/4 cup filling on one side of each dough round, leaving a 1” border at edge of dough. Stretch dough over the filling and crimp edges by hand or with a fork to seal. Brush each calzone with egg and sprinkle with coarse salt. Cut a slit on top of the calzones.

Place calzones on the preheated stone and grill, covered, until brown and hollow sounding when tapped, 10 minutes. Remove from grill and let cool 10 minutes before serving.