Leftover Thanksgiving Turkey Calzone
The amount of pizza dough used should be able to make four 8-inch pizzas. If you prefer a regular pizza, use the ricotta mixture as the sauce for the pizza. Roasted chicken, in place of the turkey, also works for this recipe. Click here for a pizza dough recipe.
- 2 cups ricotta
- 1/2 tsp granulated garlic
- 1/2 tsp kosher salt, plus more for topping
- 1 tsp oregano
- 1 tsp red pepper flakes
- 1/2 cup grated parmesan cheese
- pizza dough, enough for 4 (8-inch) pizzas
- leftover turkey, chopped into bite-sized pieces
- pepperoni, sliced into bite-sized strips
- white onions, diced
- grated mozzarella
- olive oil
- red sauce, for dipping (see recipe below)
- Heat the oven to 500 degrees. In a medium-sized bowl, combine the ricotta, garlic, salt, oregano, red pepper flakes and parmesan. Taste and adjust the seasoning. Set aside.
- On a floured surface, roll out an 8-inch circle. Smear a hearty layer of ricotta evenly across the dough, leaving a half inch border around the perimeter of the pizza. Top one-half of the dough with a handful of turkey, pepperoni, onions and mozzarella.
- Gently fold the other half of the dough over the filling. Securely seal the calzone with a fork, making small ridges along the seam. Brush the top of the calzone with olive oil and sprinkle with kosher salt.
- Place in the oven and bake, for 15 to 20 minutes, or until the dough is golden brown. Halfway through baking, open the oven and make a small slit in the top of the rising dough.
- Remove from the oven and let cool for 5 to 10 minutes. Serve warm with red sauce for dipping.
for the dipping sauce
- In a small saucepan, combine one 15-ounce can of crushed tomatoes with 1 tablespoon of extra-virgin olive oil and 1/2 teaspoon of kosher salt. Simmer on low heat for 15 minutes while the calzone bakes.