APLK: Leftover Turkey Calzone

servings 4

Author note: The amount of pizza dough used should be able to make 4 8-inch pizzas. If you prefer a regular pizza, use the ricotta mixture as the sauce for the pizza. Roasted chicken, in place of the turkey, also works for this recipe. 

2 cups ricotta

1/2 tsp granulated garlic

1/2 tsp kosher salt, plus more for topping

1 tsp oregano

1 tsp red pepper flakes

1/2 cup grated parmesan cheese

pizza dough, enough for 4 (8-inch) pizzas

leftover turkey, chopped into bite-sized pieces

pepperoni, sliced into bite-sized strips

white onions, diced

grated mozzarella

olive oil

red sauce, for dipping (see recipe below)

Heat the oven to 500 degrees. In a medium-sized bowl, combine the ricotta, garlic, salt, oregano, red pepper flakes and parmesan. Taste and adjust the seasoning. Set aside.

On a floured surface, roll out an 8-inch circle. Smear a hearty layer of ricotta evenly across the dough, leaving a half inch border around the perimeter of the pizza. Top one-half of the dough with a handful of turkey, pepperoni, onions and mozzarella.

Gently fold the other half of the dough over the filling. Securely seal the calzone with a fork, making small ridges along the seam. Brush the top of the calzone with olive oil and sprinkle with kosher salt.

Place in the oven and bake, for 15 to 20 minutes, or until the dough is golden brown. Halfway through baking, open the oven and make a small slit in the top of the rising dough. 

Remove from the oven and let cool for 5 to 10 minutes. Serve warm with red sauce for dipping.

for the dipping sauce

In a small saucepan, combine one 15-ounce can of crushed tomatoes with 1 tablespoon of extra-virgin olive oil and 1/2 teaspoon of kosher salt. Simmer on low heat for 15 minutes while the calzone bakes.