Once again, Larry was rummaging through the freezer and pulled out some turkey breast that I had cooked for one of the holidays. Even though it is late spring, almost summer, the best cookbooks to go to for using up leftover holiday turkey are the holiday cookbooks. I found a recipe for turkey calzones that sounded just perfect. Of course, I changed it up a bit and made it my own too. I mean, after all, that’s just what I do. 🙂
The calzones were definitely a meal in and of themselves, but to make the meal more balanced, I roasted some garlic potatoes too. Then I added my new favorite white wine, a barrel aged Chenin Blanc, of course from InVINtions, A Toast to InVINtions! to make the meal complete.
4 1/2 tsp dry active yeast or 2 packages
3 tsp sugar
1/2 cup warm water
1/2 cup milk or buttermilk
2 TBSP olive oil
3 1/2 cups flour
2 tsp salt
Make the sponge first but adding 1/4 cup of water to the yeast along with 1/2 tsp of sugar. Mix together and let set for about 10 minutes or until it becomes frothy.
Mix together the flour and all the dry ingredients and set aside.
Whisk the egg, milk, the rest of the water and olive oil together, then combine with the yeast mixture. Start mixing in the flour mixture. Combine it all well and turn it out onto a lightly floured surface and a start kneading the dough together until it forms a smooth ball, amybe 3-5 minutes, or longer as needed. Oil a bowl and add the dough. Cover and let rise for 1 hour in a warm place. Then punch the dough down and roll it out.
I cut my dough into four equal parts and made four calzones. Roll the dough out into thin circles about 1/4 inch thick.
Preheat the oven to 400* F or about 200* C.
Line a baking sheet with cornmeal.
3/4-1 lb thinly sliced cooked turkey (you can also use chicken)
5-6 bacon strips, cooked and crumbled
1 red bell pepper, roasted, peeled and seeded
1 apple, peeled and diced
1/4-1/2 red onion, sliced very thin
4-6 oz jalapeno jack cheese, or cheese of your choice
1/2 cup pesto sauce
Once the dough has been rolled out, spread the pesto on about 1/2 the dough, leaving about 1/2 inch around the edges. Add the cheese, then the turkey, a bit more pesto, and the onions, apples, and bacon.
Carefully fold over the dough and tightly pinch the edges and crimp to tightly seal the seams. With a serrated knife, score the top of the calzones and brush with the egg wash.
Bake for about 30-40 minutes, or until golden brown.
Serve it up and enjoy. Mangia! I like to have a little extra sauce on the side for dipping, well …. because I am a saucy kind of girl. 🙂
Stay safe and stay well Everyone. ‘Til next time.