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!
Thanksgiving In A Calzone
Prepared pizza dough – homemade or store-bought
Flour, for rolling
Polenta or cornmeal, for dusting
Leftovers that I used:
Plus, smoked Fontina cheese, grated
Egg wash – 1 egg lightly beaten with 1 tbsp water (optional)
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.
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.
Transfer to pizza stone and close the grill cover. Cook for 20 to 30 minutes until golden brown. 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. Remove from pizza stone with a metal pizza peel or a rimless cookie sheet. Cut into serving portions and serve.
I hoped everyone had a Happy Thanksgiving!
Cheers and Happy Grilling