Thanksgiving Calzone

Thanksgiving Calzone

Using a pizza stone will help keep the heat even while baking the calzone, but you can also use a baking sheet if you don’t have a stone. Make sure not to overstuff the calzone or it might pop open at the seam and all of that Thanksgiving flavor will escape!

prep time

minutes
cook time
25
minutes
servings
2

Ingredients










Cooking Instructions

1

Combine water and yeast in bowl and let sit for about 10 minutes.


2

Add flour and salt and mix with fork or your fingers until dough comes together. Transfer dough to floured work surface and knead into ball shape for about 5 minutes, making sure dough is smooth. Rub inside of large bowl with olive oil and set dough into bowl. Cover and let rise until doubled in size, about 1 1/2 hours.


3

Dump dough onto floured surface punch all of the air out. Divide dough into two equal parts. Using rolling pin, roll each dough into circles about 6-8 inches wide. Let rest for 10 minutes.


4

Heat oven to 450°F. Place pizza stone into oven to warm. Divide stuffing between each piece of dough, making sure to cover only one side of dough circle. Add turkey, gravy and shredded fontina on top of stuffing, dividing ingredients evenly between both pieces of dough. Using a little water, wet outer edge of dough on ingredient side of circle. Fold side with no ingredients over, making a half-circle shape. Press edges of dough together with fingers or fork to seal.


5

Place both calzones onto heated baking stone and bake 10 minutes. Reduce temperature to 400°F and bake for another 10-15 minutes, until tops of calzones are golden brown.


Ingredients










Cooking Instructions

1

Combine water and yeast in bowl and let sit for about 10 minutes.


2

Add flour and salt and mix with fork or your fingers until dough comes together. Transfer dough to floured work surface and knead into ball shape for about 5 minutes, making sure dough is smooth. Rub inside of large bowl with olive oil and set dough into bowl. Cover and let rise until doubled in size, about 1 1/2 hours.


3

Dump dough onto floured surface punch all of the air out. Divide dough into two equal parts. Using rolling pin, roll each dough into circles about 6-8 inches wide. Let rest for 10 minutes.


4

Heat oven to 450°F. Place pizza stone into oven to warm. Divide stuffing between each piece of dough, making sure to cover only one side of dough circle. Add turkey, gravy and shredded fontina on top of stuffing, dividing ingredients evenly between both pieces of dough. Using a little water, wet outer edge of dough on ingredient side of circle. Fold side with no ingredients over, making a half-circle shape. Press edges of dough together with fingers or fork to seal.


5

Place both calzones onto heated baking stone and bake 10 minutes. Reduce temperature to 400°F and bake for another 10-15 minutes, until tops of calzones are golden brown.


Tagged in: Fontina Pizza Sandwich

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