The Leftover Calzone, or What to do After 3 Days of Turkey Sandwiches.
Welcome to Dishing it Out, ParentDish's weekly food column. Rob Barrett is a dad who knows his way around the kitchen; his web site, Cooking For Dads, provides simple video recipes for dads (and moms!). Rob's posts will appear on Friday mornings. You can read all the Dishing it Out posts here.
Leftovers! The dreaded leftovers. Nothing like microwaved soggy green beans and tough pot roast 4 days after they peaked to dull up a family meal. Even turkey sandwiches can get old after 3 or 4 days. Here's something I learned from my sister that has become a favorite tradition after Thanksgiving for our clan. After we're tired of turkey sandwiches we make Thanksgiving Leftover Calzone. Watch the video and I'll show you how to do it.
This will work for almost any kind of leftovers. We've done it with hot dogs, macaroni and cheese and even those soggy green beans. Just make sure you have some kind of moisture in the calzone. For the Thanksgiving version, the mashed potatoes works as the sauce, but for the hot dogs and mac and cheese, I added some salsa. You can also just make a normal calzone (stromboli to us Pennsylvanians) with cheese, some meat, and pasta sauce.
Here's the recipe for the crust but if you're really tired just use on of the Pillsbury pizza doughs in the refrigerated section of your grocery store.
crust (also good for pizza.)
2 packets or 5 teaspoons of yeast
1 1/2 cup warm water
4 cups flour
1 spoonful salt
1 spoonful sugar
2 spoonfuls olive oil
Add yeast to warm water and stir. Set aside. In a large mixing bowl combine flour, salt, sugar, and olive oil. Add yeast and water mixture. Stir with a fork until combined. Pour out on clean counter top and knead for 8-10 minutes by folding over and pushing down. If dough is sticky add more flour. Place back in bowl, cover, and let rise for 30 minutes. (15 if using quick rise yeast.) Roll out, add leftovers to bottom half, fold over, push down to seal seams, and brush with egg. Cook at 450 for 15-20 minutes or until brown. Serve with gravy.
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