Valerie Bertinelli's Turkey, Pesto and Veggie Calzones | Food Network
Valerie uses leftover Thanksgiving turkey, creamy ricotta, melty mozzarella and flavorful pesto to create calzones you'll be craving year-round!
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Turkey, Pesto and Veggie Calzones
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 55 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
8 ounces white button mushrooms, cleaned
2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
2 cups bite-size broccoli florets
2 cups shredded mozzarella
2 cups bite-size pieces leftover turkey meat, light and dark meat
1 cup whole-milk ricotta
1/3 cup store-bought pesto
One 1 1/4- to 1 1/2-pound ball pizza dough, at room temperature
All-purpose flour, optional
Directions
Preheat the oven to 450 degrees F. Line 2 rimmed baking sheets with parchment paper.
Remove and finely chop the mushroom stems. Cut the mushroom caps into 1/3-inch-thick slices.
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat the pan. When the oil is shimmering, add the mushroom stems and caps, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring frequently, until the mushrooms have released some of their liquid and start to brown, about 3 minutes.
Stir in the broccoli and an additional 1/4 teaspoon of salt and pinch of black pepper. Cook until the broccoli is bright green and starts to soften, about 2 minutes. Turn off the heat, transfer the mixture to a large bowl and cool to room temperature.
When the mixture has cooled, add the mozzarella, turkey, ricotta and pesto. Use a rubber spatula to fold everything together until well combined. Season with salt and pepper to taste. Set aside.
Divide the dough into two equal portions and form each into a ball. Working with one ball at a time, roll and stretch the dough into a 13-inch round; dust with flour as needed to prevent sticking. Transfer the round to a prepared baking sheet. Spoon half of the filling onto one half of the dough round, leaving a 1-inch border. Use the parchment paper to help fold the other half up and over to enclose the filling, gently pressing out as much air as possible. Seal the edges by stretching the bottom edge of dough up and over the top edge and crimping the edges with your thumb to seal. Repeat with the remaining dough, filling and second prepared baking sheet.
Cut 2 small slits on the top of each calzone with a sharp knife so steam can escape. Brush each calzone with a little bit of olive oil. Bake until the crust is golden brown and you can see the filling bubbling through the vent slits, 20 to 25 minutes.
Cut the calzones into pieces and serve immediately.
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Valerie Bertinelli's Turkey, Pesto and Veggie Calzones | Food Network
Pizza Pockets: calzones - You Suck at Cooking (episode 119)
Pizza pockets are not pizza that's made into a pocket. They are pockets that happen to be made of pizza. There's a big difference.
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RECIPE
Make dough according to the instructions
Add innards
Cook for 12- 15 minutes on 425F and broil for a minute if you feel like it but you probably don't have to
Let it cool for 5 or 6 hours as it will be very hot
Make the Perfect Roast Beef with Garlic Gravy - Guaranteed to be a HIT at your next dinner party!
I love a Sunday roast of beef, but I have to have it perfectly done. I've gone through many methods of cooking roasts, but this has to been one of the best fail proof methods I've ever come across. It works perfectly every time.
In this video we show how to cook this perfect roast beef done to medium rare. The process is straight forward, simple, and fair proof. First, seasoning the beef, on all sides, with a combination of of spices such as thyme, rosemary, garlic, salt, and pepper. Then, coat the roast with olive and then rub the spices into all sides. Another note is to make sure the meat be at room temperature, so I leave mine out for about 4 to 6 hours.
Next, place the vegetables of your choice into the bottom of the roasting pan. The roast is placed on the top baking tray. Put the roast and vegetables into a 500 degree F or 260 degrees C preheated oven for 5 minutes per pound. My roast was about 2.2 pounds, so I left it about 13 minutes or so. After about 13 minutes, the heat is turned off and the roast is left in the oven to bake for 15 minutes per pound. It is very important not to open the oven door at all. In the case of this roast, I left it for 35 - 40 minutes, pulled it out, and allowed it to rest for an additional 15 minutes.
While the roast is resting, we demonstrate how to make a fantastic garlic gravy.
For the full printable recipe, visit:
During the cooking process, the meat does release juices which is used to make a beautiful gravy.
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Beefy Breakfast Calzone
This Calzone Made With A Seasoned Artisan Dough Recipe Offers A Crispy Crust & Flakey Crumb. It's Delectably Stuffed With A Meat & Vegetable Medley That Is Topped With Cheese
I cant stop making this pizza!
Sure, lots of people would say that they never have leftover brisket, but I intentionally make too much so I have some for later. Don't ruin your hard work by tossing smoked brisket into chili, make this pizza instead.
Pizza Dough Ingredients:
600 grams of flour
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8 grams salt
1/8 tsp or 1/3g yeast
Watch the video for the two step slow rise technique.
Super quick, easy and delicious Pizza Pockets - Cooking with Kiara #55
(List of ingredients to follow)
Hungry?
Only have a few ingredients in the fridge/pantry?!
This is the recipe for YOU! So quick, easy, fun and satisfying!
Kiara whips up this fabulous pizza pocket / calzone / turnover in next to no time - for a win in the kitchen.
Hope you love the video and try the recipe -
Ingredients
Flour 100g
Yogurt 100g
Baking Powder 1 tsp
(You will need extra flour when kneading as it is a very sticky dough).
Fillings can be anything in your fridge! Kiara used a couple of mushrooms sauteed in caramelized onions, cheese, pizza sauce, capsicum and bacon - but it really doesn't matter what you put inside - have fun (and a great way to use up leftovers too).
Please subscribe - Kiara really appreciates your support.
Also follow Kiara on Instagram @Cooking_with_Kiara10
to see her daily adventures in the kitchen.