ROASTED TURKEY CALZONES
From BHG "Make Ahead Cooking" This recipe is perfect for all those Turkey Dinner leftovers! You can also make these into smaller calzones to serve as appetizers.
Provided by Pamela
Categories Poultry
Time 48m
Yield 8 calzones, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl combine turkey, spinach, the shredded cheese, and 1/2 cup of the pizza sauce. On a lightly floured surface, roll one package of pizza dough out to a 12x12-inch square. Cut into 4 6x6 inch squares.
- Place about 1/2 cup of the turkey mixture onto half of each square to within about 1 inch of edge. Moisten edges of dough with water and fold over, forming a rectangle or a triangle. Pinch or press with a fork to seal edges. Prick tops of calzones with a fork; brush with milk and place on a greased baking sheet.
- Repeat with remaining dough and turkey mixture. If desired, sprinkle top of each calzone with about 1/2 teaspoon grated Parmesan or Romano cheese. Bake calzones in a 375 degree F. oven about 18 minutes or until golden brown. Serve with remaining pizza sauce. Makes 4 calzones.
- To Make-Ahead: Prepare and bake calzones as above. Cool, wrap, label, and chill overnight or freeze up to 1 month. To serve, thaw frozen calzones in refrigerator overnight. Unwrap and place on baking sheet. Bake, uncovered, in a 350 oven for 15 to 18 minutes or until heated through.
Nutrition Facts : Calories 153.8, Fat 1.6, SaturatedFat 0.7, Cholesterol 73.4, Sodium 164.7, Carbohydrate 5.8, Fiber 1.5, Sugar 1.1, Protein 27.5
BISTRO TURKEY SANDWICH
As a turkey lover who can't get enough during fall and winter, I was inspired to come up with a restaurant-worthy sandwich. I love it with a soft, rich cheese like Brie. -Grace Voltolina, Westport, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat broiler. In a large skillet, heat 1 tablespoon butter over medium heat; saute apple with sugar and cinnamon until crisp-tender, 3-4 minutes. Remove from pan., In same pan, melt remaining butter over medium heat; saute onion until lightly browned, 3-4 minutes. Remove from heat; stir in sauteed apple., Spread cranberry sauce onto cut side of bottom portion of rolls; layer with turkey, apple mixture and cheese. Place on a baking sheet alongside roll tops, cut side up., Broil 3-4 in. from heat until cheese begins to melt and roll tops are golden brown, 45-60 seconds. Add arugula; close sandwiches.
Nutrition Facts : Calories 797 calories, Fat 28g fat (14g saturated fat), Cholesterol 171mg cholesterol, Sodium 1196mg sodium, Carbohydrate 87g carbohydrate (16g sugars, Fiber 6g fiber), Protein 55g protein.
TURKEY, PESTO AND VEGGIE CALZONES
These calzones are a great way to use up leftover Thanksgiving turkey, but they're so delicious you'll be craving them year-round! As the calzones bake, the creamy ricotta, melty mozzarella and flavorful pesto blend together to create the perfect bite.
Provided by Valerie Bertinelli
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Remove and finely chop the mushroom stems. Cut the mushroom caps into 1/3-inch-thick slices.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat the pan. When the oil is shimmering, add the mushroom stems and caps, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring frequently, until the mushrooms have released some of their liquid and start to brown, about 3 minutes.
- Stir in the broccoli and an additional 1/4 teaspoon of salt and pinch of black pepper. Cook until the broccoli is bright green and starts to soften, about 2 minutes. Turn off the heat, transfer the mixture to a large bowl and cool to room temperature.
- When the mixture has cooled, add the mozzarella, turkey, ricotta and pesto. Use a rubber spatula to fold everything together until well combined. Season with salt and pepper to taste. Set aside.
- Divide the dough into two equal portions and form each into a ball. Working with one ball at a time, roll and stretch the dough into a 13-inch round; dust with flour as needed to prevent sticking. Transfer the round to a prepared baking sheet. Spoon half of the filling onto one half of the dough round, leaving a 1-inch border. Use the parchment paper to help fold the other half up and over to enclose the filling, gently pressing out as much air as possible. Seal the edges by stretching the bottom edge of dough up and over the top edge and crimping the edges with your thumb to seal. Repeat with the remaining dough, filling and second prepared baking sheet.
- Cut 2 small slits on the top of each calzone with a sharp knife so steam can escape. Brush each calzone with a little bit of olive oil. Bake until the crust is golden brown and you can see the filling bubbling through the vent slits, 20 to 25 minutes.
- Cut the calzones into pieces and serve immediately.
SPICY TURKEY STIR-FRY WITH CRISP GARLIC AND GINGER
This quick-cooking stir-fry is packed with umami from fish sauce and soy sauce, and heat from both red-pepper flakes and fresh chile. Pungent and herbal, it's a terrific weeknight dish that's fast but never bland. The key here is to let the turkey get deeply brown, so don't move it around in the pan too much. Serve it over rice for a substantial meal, or a bed of crisp lettuce if you want something lighter.
Provided by Melissa Clark
Categories dinner, quick, weekday, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
- Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red-pepper flakes and cook for 1 minute.
- Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don't stir the meat too much, so it can turn deep brown.
- Remove pan from heat and stir in lime juice, fish sauce and soy sauce. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.
- Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.
TURKEY 'N' SWISS CALZONES
These savory stuffed sandwiches are great when you're short on time. As the dough rises, you can prepare the simple filling and tend to other parts of your meal.-Suzie Salle, Renton, Washington
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine 3 cups flour, yeast, brown sugar and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest in a warm place for 15 minutes., Meanwhile, in a large bowl, combine the turkey, cheese and mustard. Divide dough into eight pieces. , On a floured surface, roll each piece into a 7-in. circle. Place filling on half of each circle. Fold dough over filling; pinch seams to seal. , Place on greased baking sheets. Brush with egg. Bake at 375° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 484 calories, Fat 16g fat (6g saturated fat), Cholesterol 93mg cholesterol, Sodium 325mg sodium, Carbohydrate 51g carbohydrate (3g sugars, Fiber 2g fiber), Protein 32g protein.
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