Thanksgiving In A Calzone: Leftovers Revisited

Personally, I think Thanksgiving leftovers are just a delicious as the main event. Here’s a great way to use them up and feed a crew in a more-than-a-sandwich kind of way. Bonus is you get to get outside and use your grill and pizza stone!

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Author: Jeff Parker

Serves: 4

NOTE ON FOOD SAFETY: leftovers need to be reheated to 165°F in order to make sure any bacteria is killed. Use an instant read thermometer (I poked a hole with the thermometer on the backside) to be safe.

Ingredients

Prepared pizza dough - homemade or store-bought
Flour, for rolling
Polenta or cornmeal, for dusting
Leftovers that I used:
Mashed Potatoes
Sliced turkey
Gravy
Stuffing
Cranberry sauce
Plus, smoked Fontina cheese, grated
Egg wash - 1 egg lightly beaten with 1 tbsp water (optional)
Extras:
Pizza stone
Wooden pizza peel, metal pizza peel (optional)

Instructions

Preheat grill for indirect heat using a pizza stone (no heat under the stone). Stabilize the temperature around 350°F.
Roll dough out to a 12-inch diameter on a lightly floured surface. Dust a wooden pizza peel or a rimless cookie sheet with the polenta and transfer dough to the peel.
Spread a thin layer of mashed potatoes over half of the dough leaving a 1-inch border along the edge.
Top with slices of turkey, spoon over some gravy, then add a thin layer of stuffing (or sweet potatoes), and a few dollops of cranberry sauce. Don't let the layers get too thick.
I topped all that with some grated smoke Fontina, but any kind of cheese will work here.
Fold it over, crimp and fold the edges, and then lightly brush with egg wash.
Transfer to pizza stone and close the grill cover. Cook for 20 to 30 minutes until golden brown. Remove from pizza stone with a metal pizza peel or a rimless cookie sheet. Cut into serving portions and serve.

Roll dough out to a 12-inch diameter on a lightly floured surface.

Spread a thin layer of mashed potatoes over half of the dough leaving a 1-inch border along the edge.