Healthy Turkey Calzones Recipes

Steps:

• Sprinkle cornmeal over a greased baking sheet. On a lightly floured surface, roll dough into a 15-in. circle. Transfer to prepared pan. Arrange half of turkey over half of the dough; top with cheese, bacon, apple and remaining turkey. Fold dough over filling and pinch edges to seal., With a sharp knife, cut 3 slashes in the top. Brush with egg and sprinkle with Italian seasoning. Bake at 400° until golden brown, 20-25 minutes. Let stand 5 minutes before cutting into wedges.

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.

Steps:

• Heat oven to 425°F.
• Mix all ingredients except pizza crust; set aside.
• Unroll crust onto greased baking sheet; pat into 15x10-inch rectangle. Cut into 4 rectangles. Spoon 3/4 cup of the broccoli mixture onto half of each rectangle; fold dough in half to enclose filling. Press edges together with fork to seal.
• Bake 12 to 15 min. or until golden brown. Cool slightly.

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.

Steps:

• Preheat oven to 400°F. Unroll pizza dough onto clean work surface. Pat out to 15x11-inch rectangle; cut in half lengthwise, then in half crosswise to form four rectangles.
• Cover each dough rectangle with 4 turkey slices, 1 cheese slice and 1 Tbsp. pesto; fold rectangle in half to enclose filling. Seal edges with fork. Place on baking sheet sprayed with cooking spray.
• Bake 15 min. or until golden brown.

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.

Steps:

• To prepare garlic and herb dough, in a large combine 1 and 1/4 cups of the flour, yeast, salt, basil, oregano, Italian seasoning and garlic.
• Add 1 cup warm water and oil.
• Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
• Beat on high speed for 3 minutes.
• Using a spoon, stir in as much of the remaining flour as you can (I usually never get all of the extra flour to work in).
• Turn dough out onto a lightly floured surface.
• Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• Divide dough in half.
• Cover and let rest for 10 minutes.
• On a lightly floured surface, roll each half of dough into a 13-inch circle.
• Transfer to greased baking sheets.
• Set aside.
• For the filling, cook lamb, onion, and garlic until meat is brown and onion is tender.
• Drain fat.
• Stir in cinnamon.
• Spread pizza sauce on half of each dough circle to within 1 inch of edge.
• Sprinkle meat mixture over sauce.
• Top with olives or mushrooms and feta or provolone cheese.
• Moisten edges of dough with water.
• Fold dough in half over filling.
• Seal edges by pressing with tines of a fork.
• Cut slits in tops.
• Brush with milk; sprinkle with sesame seed.
• Bake in a 375 degree F oven for 30 to 35 minutes or until crust is lightly browned.
• Cut each calzone into thirds for serving.