Monday, November 26, 2007

Thanksgiving Turkey Calzones

Another way to use up leftover turkey

Thanksgiving Turkey Calzones

1 8-ounce tube refrigerated crescent dinner rolls
4 2-ounce slices of cooked turkey
4 ounces Monterey jack cheese, grated
4 ounces canned mushroom slices, well drained
2 tsp fresh tarragon leaves
1 large egg, beaten
1/2 cup dry plain bread crumbs
1 cup turkey gravy, heated to boiling

Separate crescent roll dough into 4 rectangles. Firmly press perforations to seal. Press each to form 6×5-inch rectangles. Top each rectangle to within ½ inch of edge with 1 slice of turkey, 1 ounce of grated cheese, 2 tbsp sliced mushrooms, and ½ tsp tarragon.

Fold dough in half, forming a square, and pinch edges to firmly seal. Dip each calzone in beaten egg, then coat with bread crumbs. Spray baking sheet with nonstick cooking spray. Place calzones on a baking sheet. Bake in a preheated 375° F oven for 20 to 25 minutes or until crust is a deep golden brown. Top calzones with hot turkey gravy, if desired.

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