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| Photo courtesy Taste of Home |
After spending a boatload of money and time on Thanksgiving day food, I'm determined to use it all. Since there's nothing I like better than breads, I tried putting some turkey and Swiss cheese into a calzone. The first attempt was just a little lame, I didn't have enough filling for the calzone and it was too doughy. This is one recipe that you can fill it full. The bread will expand and as long as you pinch the seams well, there won't be any overflow.
Not to be deterred, I cut the calzones in half and added stuffing. All of those holiday flavors were now in one little packet. Once I dipped the calzone in gravy, I knew I was on to something.
Stuffed Turkey Calzone
Pastry
1 pkg. (1/4 oz.) active dry yeast
1/2 cup warm water
3/4 cup warm milk
2 T. olive oil
1-1/2 tsp. salt
1 tsp. sugar
3 to 3-1/4 cup all -purpose flour
Filling
3 cups turkey, chopped
1 cup Swiss cheese, shredded
1 tsp. paprika
1/4 tsp. celery salt
1/4 tsp. pepper
2 cups stuffing, cooked
cornmeal
vegetable oil
vegetable oil
1/2 tsp. garlic salt
1-2 cups turkey gravy
In large mixing bowl, dissolve yeast in warm water. Add the milk, oil, salt, sugar and 2 cups flour' beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in large bowl combine turkey, cheese, paprika, celery salt, and pepper. Refrigerate until needed.
Punch dough down. Turn onto lightly floured surfaced. Dived into 6 parts. Roll each into a 8 inch circle. Top one half of each calzone with 3/4 cup filling and then top each with 1/2 cup stuffing. Fold over and crimp edges to seal.
Dust greased baking sheets with cornmeal. Put calzones on tray and brush tops with oil. Bake at 400 for 25-30 minutes or until golden brown. Sprinkle with garlic salt.
Dip calzone in warmed gravy. Serves 6.
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