By Gerry, Foodness Gracious
I moved to the United States from the U.K. 15 years ago, and I had never celebrated Thanksgiving before. I was blown away when I was a guest at my first Thanksgiving dinner. There was so much food, and luckily it was all of the dishes I love. From the turkey to the pecan pie, the flavors all seem to complement each other, making it a true feast.
Leftovers are as important as the meal itself, and we seem to have no problem continuing to eat “mini” Thanksgiving dinners for days afterwards. It’s nice to keep the same flavors but change up the recipe, and that was the idea behind the Thanksgiving Calzone: a chewy pizza dough filled with turkey, gravy and stuffing, plus a generous amount of Wisconsin fontina cheese. Make sure to have extra gravy for dipping!
Not everyone will have the same stuffing, but this recipe is all about the leftovers. As long as you follow the amount listed on the recipe, the calzone will taste amazing, I promise! I used a savory herb stuffing with chunky breadcrumbs and chicken stock, but I can see all kinds of stuffing working in this recipe—especially a cranberry stuffing.
Using a pizza stone will help keep the heat even while baking the calzone, but you can also use a baking sheet. Also, make sure not to overstuff the calzone or it might pop open at the seam and all of that Thanksgiving flavor will escape!
By Gerry, Foodness Gracious
Servings: 2 Calzones
1 cup lukewarm water
1 tablespoon active dry yeast
2 3/4 cups all-purpose flour, plus extra for dusting
1 teaspoon salt
1 tablespoon olive oil
1 1/2 cups leftover stuffing
2 cups chopped turkey
1/2 cup turkey gravy, plus extra for dipping
1 1/2 cups (6 ounces) Wisconsin fontina cheese, shredded
Combine water and yeast in bowl and let sit for about 10 minutes.
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.
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.
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.
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.