Calzone with
Turkey and Herbs
- 1 recipe Pizza Dough
- 1 pound ground turkey, or any other ground meat
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground white pepper
- 2 tablespoons snipped fresh basil, or 1 teaspoon dried
- 1-2 tablespoons snipped Italian parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon Zip or cayenne
- 2 tablespoons tomato paste
- 2-3 dried porcini mushrooms, soaked in 1/2 cup water for 30 minutes
more fresh basil, if available
- 8 oz. shredded gouda or Italian Fontina
- crumbled Feta cheese
- 2-3 tablespoons freshly grated Parmigiano-Reggiano
- 1 egg, beaten, for the glaze
 Lisa's
Pizza Kitchenware for Pizza Stones and Pizza Peels.
Prepare the pizza dough. In meantime, prepare the filling. In a
batter bowl, combine the ground turkey, salt, pepper, basil,
parsley, oregano, and Zip. Cover with waxed paper. Microwave on high
for 5 minutes. Stir to break up the meat and cook for 1-2 minutes
more, if needed. Set aside to cool. When ready to assemble, divide
the pizza dough into 2 equal parts and roll each out into 10"
circles on lightly dredged surface. Preheat oven to 425 degrees.
Brush the two circles of dough with the tomato paste. Sprinkle the
cooked turkey mixture over one half of each circle, draining any
excess liquids as needed. Top with the thinly sliced soaked
mushrooms and adding more fresh basil, if available. Top with the
cheeses. Fold dough over to enclose the filling. Dampen edges with
water and seal firmly with a fork. Transfer each calzone to baking
sheet, using a super transporter to make it easier. Brush the tops
with the beaten egg and make a couple of small slits in the top with
a knife to allow steam to escape. Bake 20-30 minutes until golden.
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