Turkey Calzone
This recipe was sent to us by Filipa, one of our online blogger mums. Her challenge was to cook a pizza or pasta meal using turkey. Here's what she thought:
Gourmet Mum
What we thought:
These were a real hit when I made them at home, everyone wolfed them down. They are great to make at the weekend or even for a casual dinner party with some nice side salads. 
Essential Ingredient:
Turkey Steaks
2 x 145g pizza base mix

2 tablespoons olive oil for frying

1 red onion, halved and sliced

400g fresh turkey steaks, cut into strips against the grain

150g cherry tomatoes, halved

4 cloves garlic, crushed

1 1/2 tablespoons tomato puree

1 1/2 teaspoons dried Italian seasoning

1 teaspoon smoked paprika

Pinch chilli flakes (optional)

1 red pepper, sliced

150g mushrooms, sliced

145g half fat mozzarella, thinly sliced

60g mature cheddar cheese, thinly sliced

Handful of fresh basil (optional)

Salt and pepper to taste

To serve:
Fresh salad.
This looks impressive, but is surprisingly easy to make.
  1. Preheat the oven to 220 C / gas mark 7. Make the pizza base mix according to the instructions on the packet and roll out into 2 large or 4 small circles. Place on baking paper lined baking sheets and leave in a warm place while you make the filling. I leave mine on top of the hob while the oven preheats. It's not essential to use baking paper but it helps with the folding later on.
  2. Heat the oil in a large saucepan and fry the onion until soft for a couple of minutes. Add the turkey and stir fry until browned for around four minutes. Then add all the remaining ingredients except the basil and cheeses and stir fry for a further 4-5 minutes over a medium to high heat. Stir the ingredients constantly at this stage. You want the vegetables to be just slightly soft and the mixture should be fairly dry with no juice in the bottom of the pan.
  3. Brush the pizza dough lightly with olive oil leaving a 2-3cm border at the edge. Spread the turkey calzone filling evenly over one half of the dough and top with the cheese and basil leaves. Slide your hand under the baking paper and fold the other half of the dough over the top of the filling to make a half moon shape. Crimp the edges of the dough together by pressing down with your fingers. Fold over the crimped edge and press down again with your fingers. Make a couple of slits in the top of the dough to let out steam. Bake for around 20 minutes until golden and bubbling. Serve with salad.
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