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Lunch / Dinner

Turkey Calzones with Provolone & Tomato

A hot, tasty calzone is a great place to start when you've got some Thanksgiving turkey (or rotisserie chicken) left over. And using purchased pizza dough saves prep time when making these savory, stuffed, hot sandwiches, while the savory filling makes these calzones worthy of being on any trattoria menu.


4 servings

Total Time

1 hour

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Don’t be scared of the anchovy in these cheesy pockets. They add a savory “umami” flavor.


Preheat oven to 450° with pizza stone on bottom rack.

Combine Parmesan, garlic, anchovy, and oregano in a bowl.

Gently stir in turkey, provolone, tomatoes, onion, and parsley.

Roll each dough quarter into an 11×6-inch oval. Mound one quarter (about 1 ¼ cups) filling on half of each piece of dough. Stretch other half of dough over filling. Seal calzones by twisting dough from one side to the other, tucking loose ends under.

Arrange calzones on a cornmeal-dusted pizza peel and transfer to pizza stone. Bake calzones until golden, 15 minutes, then brush with olive oil before serving.

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