Leftover Turkey & Leek CalzonePosted on: 28th Dec 2012
for the dough
- 1 kg strong white bread flour
- 200 g coarse semolina flour
- 15g / about 1½ tbs instant dry yeast
- 1 tbs golden caster sugar
- 1 tsp sea salt
- 650 ml lukewarm water
- 6 tbs olive oil
- some more oil and flour to grease the tins
for the filling
- 6 handfuls of chopped leftover turkey or any other cooked meat
- 500g jar of tomato sauce
- 1 whole large leek (washed and chopped)
- leftover Christmas herbs such as rosemary and sage (chopped)
- 500g of grated cheese (we used mature Cheddar)
- rolling pin
- 6 sandwich trays
- large mixing bowl
- Mix all ingredients for the dough and knead until well combined and not sticking to hands any longer.
- Leave covered with a kitchen towel in warm place to grow for about an hour.
- In meantime prepare the filling.
- Share the dough into 6 pieces.
- Roll out each portion and place on greased and sprinkled with flour sandwich trays letting the dough cover the edges of the tins.
- Brush each calzone with tomato sauce, top with turkey, leek, herbs and plenty of cheese.
- Fold the dough in half sticking the edges together.
- Bake in the oven preheated to 175°C (350°F) until golden brown.
- Serve immediately.
Make 6 quite large portions.
More leftover roast recipes:
Jeanne transformed leftover roast lamb into lamb Stroganoff.
Margot DOLEWSKA DYER is Brighton based blogger dedicated to crafts, recipes, reviews, food styling and photography. She is also behind 416 Studios specializing in web design & photo retouching. You can connect with her via Google+.
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