Turkey N Swiss Calzones Recipes

Steps:

• In a large mixing bowl combine turkey, spinach, the shredded cheese, and 1/2 cup of the pizza sauce. On a lightly floured surface, roll one package of pizza dough out to a 12x12-inch square. Cut into 4 6x6 inch squares.
• Place about 1/2 cup of the turkey mixture onto half of each square to within about 1 inch of edge. Moisten edges of dough with water and fold over, forming a rectangle or a triangle. Pinch or press with a fork to seal edges. Prick tops of calzones with a fork; brush with milk and place on a greased baking sheet.
• Repeat with remaining dough and turkey mixture. If desired, sprinkle top of each calzone with about 1/2 teaspoon grated Parmesan or Romano cheese. Bake calzones in a 375 degree F. oven about 18 minutes or until golden brown. Serve with remaining pizza sauce. Makes 4 calzones.
• To Make-Ahead: Prepare and bake calzones as above. Cool, wrap, label, and chill overnight or freeze up to 1 month. To serve, thaw frozen calzones in refrigerator overnight. Unwrap and place on baking sheet. Bake, uncovered, in a 350 oven for 15 to 18 minutes or until heated through.

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
• Divide dough into 4 equal portions; shape each into a ball. On a lightly floured surface, flatten each dough ball into a flat circle and roll out into an 8- or 9-inch circle.
• Place 2 prosciutto slices on one half of each circle of dough, leaving a 1-inch empty border. Spoon ricotta cheese on prosciutto. Season with a pinch of salt, pepper, and cayenne pepper. Top with chopped ham, mozzarella slices, and a drizzle of olive oil.
• Moisten edge of dough with a bit of water using your fingertip. Fold the empty half of the dough over the filling and lightly seal edges. Crimp the edges up to completely seal the calzone.
• Sprinkle lined baking sheet with cornmeal. Transfer calzones to baking sheet. Cut several small slits in the top of the crust with the tip of a knife to allow for venting.
• Beat egg with water to make egg wash. Brush the calzones with egg wash. Dust with grated Parmigiano-Reggiano cheese. Remove excess cornmeal and grated cheese from around calzones to avoid smoke from the hot oven.
• Bake in preheated oven until browned, about 15 minutes. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping.

Steps:

• Spread two slices of bread with mustard. Top with cranberry sauce, turkey and cheese. Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Top with remaining bread.

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.

Steps:

• 1. In a mixing bowl, combine 3 cups four, yeast, brown sugar and salt. In a saucepan, heat the water and oil to 120-130 degrees. Add to dry ingredients and beat until smooth. Stir in enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest in a warm place for 15 minutes.
• 2. Meanwhile, in a bowl, combine the turkey, cheese and mustard. Divide dough into eight pieces on a floured surface, roll each piece into a 7 inch circle. Place filling on half of each circle. Fold dough over filling; pinch seams to seal. Place on greased baking sheets. Brush with egg. Bake at 375 for 25-30 minutes or until golden brown.

Steps:

• 1. Heat oven to 425. Spray a lg baking sheet w/ cooking spray.
• 2. In skillet, over med-high heat, brown ground turkey w/ onion. Stir in tomatoes, broccoli, italian seasonings, and pepper. Bring to a boil. Reduce heat and simmer, uncovered for 15 min, or until liquid is dissolved. Stir occasionally. Remove from heat. Stir in green bell pepper.
• 3. Unroll pizza dough pkgs onto floured surface. Roll out each pkg of dough, cut each pkg of dough into 6-5" squares. Repeat w/ remaining dough. Divide filling evenly among squares. Sprinkle w/ cheese. Brush edges w/ water. Stretch dough over filling of each dough. Repeat w/ remaining dough. Press edges w/ fork to seal. Place calzones on baking sheet. Prick tops w/ a fork. Brush tops w/ milk. Sprinkle w/ parmesan cheese. Bake 10 min, or until golden. Place pizza sauce in small bowl and serve w/ calzones.

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.