Turkey Pesto And Veggie Calzones Food

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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.

ROASTED TURKEY CALZONES



Roasted Turkey Calzones image

From BHG "Make Ahead Cooking" This recipe is perfect for all those Turkey Dinner leftovers! You can also make these into smaller calzones to serve as appetizers.

Provided by Pamela

Categories     Poultry

Time 48m

Yield 8 calzones, 4 serving(s)

Number Of Ingredients 7

12 ounces oven-roasted turkey breast, chopped or 12 ounces leftover cooked turkey
2 cups chopped fresh spinach
1 1/2 cups of shredded 4-cheese pizza cheese or 1 1/2 cups your favorite kind cheese
1 (8 ounce) can pizza sauce
1 pizza dough (I use Pizza Dough or use 2 pkgs store bought dough)
1/8 cup milk
4 teaspoons grated parmesan cheese (optional) or 4 teaspoons romano cheese (optional)

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.

Nutrition Facts : Calories 153.8, Fat 1.6, SaturatedFat 0.7, Cholesterol 73.4, Sodium 164.7, Carbohydrate 5.8, Fiber 1.5, Sugar 1.1, Protein 27.5

TURKEY-PESTO CALZONE



Turkey-Pesto Calzone image

Create a restaurant-quality Turkey Pesto Calzone in with this recipe from My Food and Family. Try adding different fillings for your calzone for variety.

Provided by My Food and Family

Categories     Lunch

Time 25m

Yield Makes 4 servings, one calzone each.

Number Of Ingredients 4

1 can (10 oz.) refrigerated pizza crust
16 slices OSCAR MAYER Deli Fresh Smoked Turkey Breast
4 KRAFT Provolone Cheese Slices
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread

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 four rectangles.
  • Cover each dough rectangle with 4 turkey slices, 1 cheese slice and 1 Tbsp. pesto; fold rectangle in half to enclose filling. Seal edges with fork. Place on baking sheet sprayed with cooking spray.
  • Bake 15 min. or until golden brown.

Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 1000 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 5 g, Protein 16 g

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

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.

VEGGIE CALZONES



Veggie Calzones image

Bread dough makes it a breeze to assemble these savory turnovers. If you have a favorite pizza dough, use it instead. These freeze well and once they are frozen, they can be heated in half an hour. -Lee Ann Lowe, Gray, Maine

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 12

1/2 pound fresh mushrooms, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 plum tomatoes, seeded and chopped
1 can (6 ounces) tomato paste
1 cup shredded Monterey Jack cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 loaves (1 pound each) frozen bread dough, thawed
1 large egg
1 tablespoon water

Steps:

  • In a large skillet, saute mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir 3 minutes. Stir in tomato paste; set aside. Combine cheeses and set aside. , On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7-in. circle. Spoon a scant 1/2 cup of vegetable mixture and 1/4 cup of cheese mixture over one side of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones 3 in. apart on greased baking sheets. Cover and let rise in a warm place for 20 minutes., Preheat oven to 375°. Whisk egg and water; brush over calzones. Bake 33-37 minutes or until golden brown. Freeze option: Bake calzones 15 minutes and cool. Place in resealable freezer bags; seal and freeze up to 3 months. To use, preheat oven to 350°. Place frozen calzones 2 in. apart on a greased baking sheet. Bake 30-35 minutes or until golden brown.

Nutrition Facts : Calories 503 calories, Fat 15g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 953mg sodium, Carbohydrate 67g carbohydrate (9g sugars, Fiber 6g fiber), Protein 23g protein.

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