Finished calzone cut into sections, sitting on a green cutting board, with the backyard in the background.

Thanksgiving In A Calzone

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 10 - 20 minutes
Cook Time: 20 - 40 minutes

Ingredients:

Prepared pizza dough - homemade or store-bought
Flour, for rolling
Polenta or cornmeal, for dusting
Leftovers that I used:
Mashed Potatoes
Sliced turkey
Gravy
Stuffing
Cranberry sauce
Plus, smoked Fontina cheese, grated
Egg wash - 1 egg lightly beaten with 1 tbsp water (optional)

Extras:
Pizza stone
Wooden pizza peel, metal pizza peel (optional)

Directions:

NOTE ON FOOD SAFETY: leftovers need to be reheated to 165°F in order to make sure any bacteria is killed. Use an instant read thermometer to be safe.

Preheat grill with pizza stone or griddle for high indirect heat. Set pizza stone so it’s not over the flame. and heat grill to about 350°F.
Roll dough out to a 12-inch diameter on a lightly floured surface.
Dust a wooden pizza peel or a rimless cookie sheet with the polenta and transfer dough to the peel.
Spread a thin layer of mashed potatoes over half of the dough leaving a 1-inch border along the edge.
Top with slices of turkey, spoon over some gravy, then add a thin layer of stuffing (or sweet potatoes), and a few dollops of cranberry sauce. Don't let the layers get too thick.
Top with some grated smoke Fontina, but any kind of cheese will work here.
Fold it over, crimp and fold the edges, and then lightly brush with egg wash.
Grill: Transfer to pizza stone and close the grill cover.
Razor: Place on the griddle.
Cook for 20 to 30 minutes until golden brown.
Remove from pizza stone with a metal pizza peel or a rimless cookie sheet.
Cut into serving portions and serve.