There are many ways to use Thanksgiving leftovers, but not many use only five ingredients! This Turkey and Stuffing Calzone combines two of the holiday's main dishes with cheese and pizza dough to create hot and flavorful stuffed pizzas.
A calzone is basically a stuffed pizza. Filling is put on some type of dough, then folded over and the edges are sealed. Everything bakes until the crust is crisp and the filling is hot and melty.
I prefer using refrigerated pizza dough for this recipe just because the size of the dough is perfect for two calzones. The product is easy to handle, inexpensive, and it tastes wonderful.
You can use any type of cheese in this fabulous recipe. I myself prefer Havarti or white Cheddar, but Swiss, Gruyere, Colby, or even Pepper Jack if you like things spicy would be wonderful too.
Make sure you measure carefully in this recipe. If the calzones are overstuffed they will split while they bake. And you can easily double or triple this recipe, depending on how much leftovers you have and how many you want to feed!
- 2 cups chopped cooked turkey
- 2 cups leftover stuffing
- 2 cups shredded cheese
- 2 (11-ounce) tubes refrigerated pizza dough
- 1 egg, beaten
- Preheat oven to 400 degrees F. Spray two baking sheets with nonstick cooking spray and set aside.
- In a large bowl, combine the turkey, stuffing, and cheese and mix lightly with your hands.
- Open the tubes of pizza dough and spread the dough out onto a lightly floured surface. Cut each square of dough in half to make equal rectangles.
- Mound 1-1/2 cups of the turkey mixture on one half of each of the rectangles, leaving a 1" border around the edges.
- Fold half of the pizza dough over the stuffing to enclose. Press and fold the edges to seal. Cut vent holes or slits in the top of each calzone. Brush each with some of the beaten egg.
- Carefully place each calzone on the prepared baking sheets, two per sheet.
- Bake for 20-25 minutes or until the calzones are nicely browned and the filling is very hot. Let stand on a wire rack for 5 minutes, then serve.