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Sunday, November 25, 2012

Turkey, Spinach and Artichoke Heart Calzones.

Whaaaat, two food posts in a row, that hasn't happened in like a year. Not that my super short and lame Roasted Veggies post was a stellar thing of creativity and gastronomic genius, but it did taste good.

Anyways, last night's meal was specifically planned to occur the day after Second Thanksgiving, which makes us sound like hobbits. See, we forgot to steal a bunch of leftovers from Thanksgiving at my mom's, and Todd and I were craving those flavors, so Friday afternoon I got a turkey, some stuffing and potatoes.

I called/texted Kendra and Amery and before I knew it, I had roasted my first turkey (delicious, might I add), mashed up some potatoes, cooked up some delicious stuffing and had family and friends around my table by 7pm. Kendra brought an amazing fresh spin on green bean casserole (um, stand aside, cream of mushroom soup, here comes creme fraiche).

Needless to say, I knew I'd have some leftovers, so I checked my little recipe box and found the extremely tasty, extremely easy concoction you are fixing to read about. If you've got turkey leftovers, I strongly suggest this recipe. It's a fresh twist on turkey leftovers. Originally it called for a rotisserie chicken, so if you already hoovered all your turkey, use that.

Turkey, Spinach and Artichoke Heart Calzones
serves 4 - 6

3 cups turkey, chopped into bite size pieces
2 packed cups fresh baby spinach, torn up
1 can artichoke hearts, drained and chopped
1.5 cups shredded mozzarella
1 cup crumbled feta
1.4 cup fresh basil, torn up
1 (1lb) ball ready made pizza dough - $2.50 at Trader Joe's!
2 tbsp olive oil

Look how fun and kinda badass the whole operation looks!

Ok. Put rack in upper middle position in the oven and set to 450. Put turkey, spinach, artichoke hearts, cheeses and basil in a bowl and stir to combine.

Take your pizza dough and divide it into two. Roll out into 9" rounds one at a time. This will take some time and some elbow grease with a rolling pin, but in a few minutes, it will stretch out without returning to a ball shape, I promise.

Place half of the filling onto half of the dough round, leaving about an inch of dough on the outer edges. Brush water on the edges of the dough and seal it up, using a fork to crimp the edges shut. Hey, is that a kid's book on the floor there?

And I just want everyone to know I had flour on my hands when I started taking pictures, so sue me if they came out a tad blurry. Anyways, once you've done your second calzone, brush one tablespoon of olive oil on a rimmed cookie sheet. Then, brush the tops of your calzones with the second tablespoon of olive oil, cut two one inch slits on top of each calzone and pop in the oven.

The best part of this relatively easy dinner is that it only takes twenty minutes in the oven for this magic to happen.

Boom! Enjoy with red wine and the knowledge that you are indeed a total fucking badass.

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