Turkey Pesto And Veggie Calzones Recipes

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TURKEY, PESTO AND VEGGIE CALZONES



Turkey, Pesto and Veggie Calzones image

These calzones are a great way to use up leftover Thanksgiving turkey, but they're so delicious you'll be craving them year-round! As the calzones bake, the creamy ricotta, melty mozzarella and flavorful pesto blend together to create the perfect bite.

Provided by Valerie Bertinelli

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10

8 ounces white button mushrooms, cleaned
2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
2 cups bite-size broccoli florets
2 cups shredded mozzarella
2 cups bite-size pieces leftover turkey meat, light and dark meat
1 cup whole-milk ricotta
1/3 cup store-bought pesto
One 1 1/4- to 1 1/2-pound ball pizza dough, at room temperature
All-purpose flour, optional

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.

BISTRO TURKEY CALZONE



Bistro Turkey Calzone image

Turkey, cheddar and bacon harmonize well with the apple in this family-friendly fare. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1 tablespoon cornmeal
1 loaf (1 pound) frozen pizza dough, thawed
3/4 pound thinly sliced cooked turkey
8 slices cheddar cheese
5 bacon strips, cooked and crumbled
1 small tart apple, peeled and thinly sliced
1 large egg, beaten
1/2 teaspoon Italian seasoning

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.

Nutrition Facts : Calories 481 calories, Fat 20g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 756mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 0 fiber), Protein 34g protein.

TURKEY-PESTO CALZONE



Turkey-Pesto Calzone image

I found this recipe years ago and it's still one of DH's favorite dishes and it's very easy to make.

Provided by littleturtle

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 (10 ounce) can refrigerated pizza dough
16 slices turkey breast (thinly sliced)
4 slices provolone cheese
1/4 cup pesto sauce (I like Bertolli's Basil Pesto in this)

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 4 rectangles.
  • Cover each dough rectangle with 1 tablespoon pesto sauce, 4 slices turkey, and 1 slice of cheese; fold rectangle in half to enclose filling.
  • Seal edges with fork.
  • Place on baking sheet sprayed with cooking spray.
  • Bake until golden brown (15 minuntes).

Nutrition Facts : Calories 98.3, Fat 7.5, SaturatedFat 4.8, Cholesterol 19.3, Sodium 245.3, Carbohydrate 0.6, Sugar 0.2, Protein 7.2

ROASTED TOMATO, MOZZARELLA AND PESTO CALZONES



Roasted Tomato, Mozzarella and Pesto Calzones image

The secret to crispy calzones: Bake them in a very hot oven, and use drier ingredients in the filling to prevent the dough from becoming soggy. Slow-roasting the tomatoes for the filling concentrates their flavor and pulls out their juices, while pesto adds punch without contributing too much moisture. Fresh mozzarella is just right for many things, but it's too wet for a calzone, so use drier whole-milk mozzarella instead. If you prefer to use store-bought pizza dough, you'll need three (8-ounce) balls for this recipe.

Provided by Jessica Battilana

Categories     dinner, lunch, breads, appetizer, main course, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

1 cup/240 milliliters warm water
1 tablespoon granulated sugar
1 1/2 teaspoons active dry yeast
3 3/4 cups/480 grams all-purpose flour
1 1/2 teaspoons kosher salt
2 tablespoons olive oil
2 pounds/905 grams small tomatoes, halved
2 tablespoons olive oil
2 garlic cloves, slivered
Kosher salt
1/2 cup plus 1 tablespoon basil pesto
1 pound/455 grams whole-milk mozzarella (not fresh mozzarella), shredded
1 large egg, beaten with 1 teaspoon water, for egg wash
Flaky salt, such as Maldon, for sprinkling

Steps:

  • Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon), combine the water and sugar. Sprinkle yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add the flour, salt and olive oil, and mix until combined. Increase speed to medium and mix until the dough comes together in a smooth ball. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
  • While the dough rises, prepare the tomatoes: Heat oven to 300 degrees. Arrange tomatoes cut-side down on a rimmed baking sheet. Drizzle with olive oil, scatter with garlic and season generously with salt. Bake for 40 to 45 minutes, until the tomato skins are wrinkly. Let cool slightly, then use your fingers to pull the skins off each tomato. (Count the number of tomato pieces now, then you'll have an easier time dividing them among the 6 calzones.) Discard skins, then transfer tomatoes and garlic to a strainer set over a bowl. (You won't need the accumulated juices for this recipe, but save them - you can whisk them with a bit more olive oil and vinegar for a vinaigrette.)
  • Gently punch down the dough and transfer to a not-floured work surface. Divide into 6 pieces, each about 4 1/4 ounces/120 grams. Working with one piece of dough at a time, cup the dough ball on a work surface (almost as though you were forming a cage around the dough). Rotate your hand in clockwise circles, exerting a bit of pressure on the top of the dough ball, until it's a smooth sphere. Repeat with the remaining balls of dough and let stand 15 minutes, loosely covered with plastic wrap or a clean dish towel. (The dough can be prepared up to this point, transferred to a baking sheet, covered with greased plastic wrap and refrigerated overnight. Let come to room temperature before proceeding.)
  • If you have a large pizza stone, place it in the oven and heat oven to 500 degrees. (If you don't have a pizza stone, lightly oil a rimmed 13-by-18-inch baking sheet). Working with one piece of dough at a time, roll into an 8-inch circle using a rolling pin. Spoon 1 1/2 tablespoons pesto in the center of the dough and use the back of the spoon or an offset spatula to spread it in a thin, even layer, leaving a 1-inch border. Pile 2/3 cup mozzarella on half of the dough, then top with some of the tomatoes. Fold the dough in half, over filling, then roll and crimp the edge of the dough together to seal. Repeat with the remaining dough, pesto, mozzarella and tomatoes until all 6 calzones have been formed. Brush each calzone with egg wash and sprinkle with flaky salt.
  • With a large spatula, transfer the calzones to the pizza stone (or baking sheet) and arrange them diagonally to fit. Bake until puffed and deep brown, 18 to 23 minutes. (Tent with foil if the tops become too dark before the rest of the dough is browned.) Remove from the oven and let cool 5 minutes before serving.

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