Day twelve of leftover turkey...or it feels that way. Are you ready for something delicious that will take everyone's mind off of Thanksgiving forever? Ha ha! We feel the same way. Here's a really delicious Turkey Calzone with fresh basil, thick herb and garlic tomato sauce and a rosemary crust. It will definitely taste more like a trip to Italy than a trip to the fridge aimed at using up the leftovers.
Savory Turkey Calzone
3 cups Texas Pure Milling Bread Flour
1 1/4 cup water
2 tsp. rapid rise Red Star yeast
1 tsp. salt
1 tsp. dry rosemary
2 Tbsp. olive oil
1/4 cup thick pizza sauce
2 Tbsp. chopped basil
1 tsp. minced garlic
12 oz cooked turkey meat
6 oz. mozzarella cheese, sliced
Olive oil, to drizzle over dough
Salt and pepper to taste
Directions: In a medium bowl, combine the crust ingredients and knead for 3-4 minutes until smooth. Allow to raise at room temperature, covered, about 30 minutes. Divide dough in half. Transfer one half onto a well-floured countertop and roll into a 12-inch circle.
In a separate small bowl, combine the pizza sauce and minced garlic.
Spread 2 Tbsp. of the sauce in a thin layer over one half of the 12-inch circle of dough. Top with 8 oz of turkey, 3 oz of mozzarella and 1 Tbsp. of basil.
Fold dough circle in half, covering the filling. Pinch edges together tightly.
Repeat the calzone preparation directions with the second half of the dough. Transfer both calzones to a parchment lined baking sheet. Allow to raise about 20 minutes. Preheat oven to 425°F. Drizzle the dough surfaces and edges with olive oil. Season with salt and pepper. Bake 30-35 minutes until golden brown. Serve warm.