Turkey Pesto And Veggie Calzones Food

TURKEY-PESTO CALZONE

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).

TURKEY, PESTO AND VEGGIE 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.

GROUND TURKEY/VEGGIE & CHEESE CALZONES

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.