Turkey Meatball Balsamic Calzone
The other night for dinner I decided to use the left-over pizza dough I made last week and make some calzones. The pizza dough is similar to my normal one using mostly type 00 Caputo flour mixed with about 10% whole wheat. I ran out of Caputo so I actually used around 20% Caputo along with some AP flour, potato flour and whole wheat and I added some Asiago cheese just for the fun of it.
The dough actually made some great pizza and was still nice and extensible after sitting in the freezer for a week.
I made some turkey meatballs using ground turkey, Panko Chili bread crumbs, greek yogurt, dried oregano, onions, fresh chopped garlic, onion powder, garlic powder, Worcestershire sauce, and a couple of eggs. I browned them on all sides in a large pan and covered them for a few minutes at the end to make sure they were cooked through. Lastly I glazed them with some good balsamic vinegar and let it create a nice caramelized crust on the meatballs.
For the stuffing in the calzones I used the meatballs, fresh ricotta cheese, fresh mozzarella and a little Asiago.
The end result was a whole lot of cheesy goodness!
Have a great weekend.
Ian
Comments
Looks like your calzone is great start to the weekend, Ian!
Thanks. They sure we're tasty.
regards,
Ian
The best way for cheese to be! Your dough looks great, Ian. Is there anything special to be done to prepare it for the freezer?
Cathy
Thanks Kathy.
Nothing special was done for the freezer. I make individual balls and place them in a sandwich freezer bag with a couple of tablespoons of olive oil. I let them defrost in the refrigerator and then for an hour or so at room temp before using.
looks scrummy, just what I feel like right now but suspect we're not going to have this for lunch today!! Never too much melted cheese, I say! Am now positively ravenous, thanks Ian!
Glad you like it. Hope your lunch is close :). I can't stop eating the left-over meatballs!
Ian: Wow! You are making me hungry for this, and I haven't even had breakfast yet. I am not much of a meat eater, but I do eat meatballs, as I try to recreate the ones my Italian grandmother made. I like your turkey version with the balsamic glaze. Will have to try it. Thanks for sharing. Just looks so delicious. Best, Phyllis
Thanks Phyllis. I hope you get a chance to try it. One of my specialties is Turkey Swedish Meatballs made with a white bechamel sauce. My wife is the Italian food specialist in the family so I leave the tomato sauce and lasagna up to her :).
Regards,
Ian
meat loaf and froze it. I had planned to gussie it up somehow and make some meatballs out of it. Now i know what to do. I never seem to get my calzones stuffed full enough for some reason. Will have to look at yours before i make them next time. Enjoy the weekend Ian and
Happy Baking
Funny, when I made pizza last week I used some of my leftover meatloaf as a topping. I'm sure yours will work just fine. It can be tricky to not overstuff the calzone, but better to do that than under stuff it. A little leakage is a small price to pay :)
have a great weekend.