Roasted Turkey Calzones
Recipe from Better Homes and Gardens

When turkey is plentiful or you're simply being efficient in making and storing meals to heat later, this recipe fits the bill.


Roasted Turkey Calzones

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Servings: Makes 6 calzones.
Prep Time: 25 mins
Total Time: 43 mins
Related Categories: Calzone, Easy and Quick Dinners, Quick and Easy, Spinach, Turkey
 
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Ingredients
  • 1  12-ounce
    oven-roasted turkey breast, chopped (about 2-1/4 cups)
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  • 2  cups
    chopped fresh spinach
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  • 1/2  of an 8-ounce package
    shredded 4-cheese pizza cheese
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  • 1  8-ounce can
    pizza sauce
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  • 2  10-ounce packages
    refrigerated pizza dough
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  •  
    Milk
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  •  
    Grated Parmesan or Romano cheese (optional)
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Directions
1.
In a large mixing bowl combine turkey, spinach, the shredded pizza cheese, and 1/2 cup of the pizza sauce. On a lightly floured surface, roll one package of pizza dough out to a 12x10-inch rectangle. Cut into three 10x4-inch rectangles.
2.
Place about 1/2 cup of the turkey mixture onto half of each rectangle to within about 1 inch of edge. Moisten edges of dough with water and fold over, forming a square. 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.
3.
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 6 calzones.

Make-Ahead Tip
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 degree oven for 15 to 18 minutes or until heated through.
Nutrition information
Calories 344, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 57 mg, Sodium 1338 mg, Carbohydrate 41 g, Fiber 2 g, Protein 23 g. Daily Values: Vitamin A 23%, Vitamin C 24%, Calcium 13%, Iron 23%. Percent Daily Values are based on a 2,000 calorie diet
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