Valerie uses remaining Thanksgiving turkey, creamy ricotta, melty mozzarella and tasty pesto to produce calzones you'll be craving year-round!
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Turkey, Pesto and Veggie Calzones
DISH THANKS TO VALERIE BERTINELLI
Level: Easy
Overall: 55 minutes
Active: 30 minutes
Yield: 6 to 8 servings

Ingredients

8 ounces white button mushrooms, cleaned up
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 remaining 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 level
All-purpose flour, optional

Instructions

Preheat the oven to 450 degrees F. Line 2 rimmed baking sheets with parchment paper.

Get rid of and finely slice the mushroom stems. Cut the mushroom caps into 1/3-inch-thick pieces.

Heat a big frying pan over medium-high heat. Include 2 tablespoons of olive oil and swirl to coat the pan. When the oil is shimmering, include the mushroom stems and caps, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring regularly, up until the mushrooms have actually launched a few 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. Prepare until the broccoli is brilliant green and begins to soften, about 2 minutes. Shut off the heat, transfer the mix to a big bowl and cool to room temperature level.

When the mix has actually cooled, include the mozzarella, turkey, ricotta and pesto. Use a rubber spatula to fold everything together till well integrated. Season with salt and pepper to taste. Set aside.

Divide the dough into 2 equivalent parts 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 required to avoid 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 assist fold the other half up and over to confine the filling, gently extracting as much air as possible. Seal the edges by extending 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 2nd prepared flat pan.

Cut 2 little slits on the top of each calzone with a sharp knife so steam can get away. Brush each calzone with a bit of olive oil. Bake till 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 right away.

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Valerie Bertinelli's Turkey, Pesto and Vegetable Calzones|Food Network