Thanksgiving In A Calzone

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.

1. Preheat grill with pizza stone or Blue Rhino Razor for high indirect heat. Set pizza stone so it’s not over the flame. and heat grill to about 350°F. 
2. Roll dough out to a 12-inch diameter on a lightly floured surface. 
3. Dust a wooden pizza peel or a rimless cookie sheet with the polenta and transfer dough to the peel.
4. Spread a thin layer of mashed potatoes over half of the dough leaving a 1-inch border along the edge.
5. 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.
6. Top with some grated smoke Fontina, but any kind of cheese will work here.
7. Fold it over, crimp and fold the edges, and then lightly brush with egg wash.
8. Grill: Transfer to pizza stone and close the grill cover. 
   Razor: Place on the griddle.
9. Cook for 20 to 30 minutes until golden brown. 
10. Remove from pizza stone with a metal pizza peel or a rimless cookie sheet. 
11. Cut into serving portions and serve.