by The Internet Cooking Princess
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The Internet Cooking Princess's Notes:
Expand2 Packages pre-made pizza dough (So what, I cheat.) Ask a question about this ingredient
1 Cup turkey, chopped Ask a question about this ingredient
1/2 Cup ricotta Ask a question about this ingredient
1/2 Cup crumbled feta Ask a question about this ingredient
6 Cloves garlic, minced Ask a question about this ingredient
3/4 Cup spinach, chopped Ask a question about this ingredient
1/4 Cup green onions, chopped Ask a question about this ingredient
1/4 Cup kalamata olives, chopped Ask a question about this ingredient
1/4 Cup marinated artichoke hearts, quartered Ask a question about this ingredient
1/4 Cup yellow peppers, chopped Ask a question about this ingredient
1/4 Cup tomatoes, chopped Ask a question about this ingredient
1/2 Cup fresh pesto Ask a question about this ingredient
Kosher salt and pepper to taste Ask a question about this ingredient
1 Cup whole wheat flour Ask a question about this ingredient
1 Egg Ask a question about this ingredient
1/2 Cup parmesan, finely grated Ask a question about this ingredient
Preheat the oven to 375 degrees, or per the pre-made pizza dough instructions.
Ask a question about this stepCoat a baking pan with cooking spray, and then sprinkle 1/4 cup of the whole wheat flour on the pan. Remove the dough from the package, unroll it, and lay it flat on the flour. Sprinkle the side facing you with another 1/4 cup of flour. This will help the dough be a little more "workable" and also gives it a less, err, store bought appearance. Repeat with the other package of dough.
Ask a question about this stepMeanwhile, prepare the cheese filling by mixing the ricotta, feta, minced garlic, spinach and green onions. Sprinkle with some hefty pinches of salt and pepper. Divide the mixture in half and spread across the center of the dough. Repeat with the other dough.
Ask a question about this stepThen, begin topping the cheese mixture with all the remaining ingredients. Split the turkey, olives, artichokes, yellow peppers and tomatoes in half, layering them over the ricotta and feta spread on each piece of dough, make sure you are distributing even amounts of turkey and veggies on each calzone. Sprinkle with some generous portions of salt and pepper.
Ask a question about this stepTo close the calzone, first bring in left and right edges so that the corners are fully secure. Then, take the top and bottom of the dough to completely cover the veggies. Where the two edges meet, create a "crest" by rolling the edges together downwards.
Ask a question about this stepTake your egg, beat it in a ramekin, and brush it all over the top of the dough to give it that nice, challah-esque sheen.
Ask a question about this stepOnce you're done with your egg wash, take a knife and poke four slits along each side of the calzone so steam can escape and not water down the ingredients.
Ask a question about this stepPlace each calzone on a baking sheet lined with aluminum foil in the oven and bake for 20 minutes or until it becomes golden brown.
Ask a question about this stepOnce removed from the oven, drizzle a generous amount of pesto over each calzone, sprinkle with parmesan cheese, and serve immediately. These things are huge, so be sure you split them in half to satisfy four hungry people.
Ask a question about this stepThese sound DELISH and YAY for CHEATING! I would happily slide into a food coma with these ...
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
Love this recipe...want one NOW! and yes, Trader Joes makes the best pizza dough!