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Thanksgiving in a Calzone: Leftovers Revisited
Personally, I think Thanksgiving leftovers are just a delicious as the main event. Here’s a great way to use them up and feed a crew in a more-than-a-sandwich kind of way. Bonus is you get to get outside and use your grill and pizza stone!
Thanksgiving In A Calzone
- Prepared pizza dough – homemade or store-bought
- Flour, for rolling
- Polenta or cornmeal, for dusting
- Leftovers that I used:
- Mashed Potatoes
- Sliced turkey
- Cranberry sauce
- Plus, smoked Fontina cheese, grated
- Egg wash – 1 egg lightly beaten with 1 tbsp water (optional)
- Pizza stone
- Wooden pizza peel, metal pizza peel (optional)
Preheat grill for indirect heat using a pizza stone (no heat under the stone). Stabilize the temperature around 350°F.
Roll dough out to a 12-inch diameter on a lightly floured surface. Dust a wooden pizza peel or a rimless cookie sheet with the polenta and transfer dough to the peel.
Spread a thin layer of mashed potatoes over half of the dough leaving a 1-inch border along the edge.
Top with slices of turkey, spoon over some gravy, then add a thin layer of stuffing (or sweet potatoes), and a few dollops of cranberry sauce. Don’t let the layers get too thick.
I topped all that with some grated smoke Fontina, but any kind of cheese will work here.
Fold it over, crimp and fold the edges, and then lightly brush with egg wash.
Transfer to pizza stone and close the grill cover. Cook for 20 to 30 minutes until golden brown. NOTE ON FOOD SAFETY: leftovers need to be reheated to 165°F in order to make sure any bacteria is killed. Use an instant read thermometer (I poked a hole with the thermometer on the backside) to be safe. Remove from pizza stone with a metal pizza peel or a rimless cookie sheet. Cut into serving portions and serve.