Best Ground Turkeyveggie Cheese Calzones Recipes

THREE-CHEESE CALZONES

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
• Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface into a 7-to-8-inch round.
• Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer the calzones to the prepared baking sheet.
• Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape. Sprinkle the calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes. Serve with marinara sauce, the salami and giardiniera.

THREE-CHEESE CALZONES

Steps:

• Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.)
• For the calzone dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 calzones. Save the extra dough in the freezer for another time. It will last up to 2 months.
• When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling.
• For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper.
• To make the calzones: On a lightly floured surface, roll out 2 balls of dough into 6-inch rounds. Spoon half of the cheese mixture onto each round, spreading it evenly but leaving a 1-inch border, then fold each round over in half. Crimp the edges with a fork or your fingers to seal it and place them onto the inverted cast-iron. Cover the grill and bake for 15 minutes. Use a pastry brush to brush the tops of the calzones with extra-virgin olive oil, cover the grill and bake until golden brown and the dough is cooked through, another 5 minutes.
• Remove from the grill and let sit for a few minutes before digging in!
• (Alternatively, you can place the calzones on a parchment-lined baking sheet and bake in a 375 degrees F oven until golden brown and the dough is cooked through, 20 to 25 minutes. Remove from the oven and let sit for a few minutes before eating.)

TURKEY 'N' SWISS CALZONES

Steps:

• In a large bowl, combine 3 cups flour, yeast, brown sugar and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form 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., Meanwhile, in a large bowl, combine the turkey, cheese and mustard. Divide dough into eight pieces. , On a floured surface, roll each piece into a 7-in. 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.

BISTRO TURKEY CALZONE

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.

CHEESY CALZONE RECIPE

Steps:

• Heat oven to 400°F.
• Open can of dough. (Do not unroll.) Cut dough crosswise in half.
• Unroll 1 half on baking sheet sprayed with cooking spray; spread with pizza sauce to within 1/2 inch of edges. Sprinkle with mozzarella. Top 1/3 of dough with turkey, then cover second third with broccoli and corn. Leave remaining third topped with just the mozzarella. Unroll remaining dough half over filling; crimp edge with fork. Cut dough crosswise into thirds, then cut each third diagonally in half. (Do not separate dough.) Brush with water; sprinkle with Parmesan.
• Bake 15 to 19 min. or until golden brown. Cool slightly.

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.

VEGGIE CALZONES

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.