Left Over Turkey, Take 212
I had a dream ...
There are two of us. I cooked a thirteen pound turkey for two of us. Great ... I love the whole freshly cooked, first night of turkey, stuffing, gravy, et. al. The vexing problem is what to do with all that turkey when you don't want to - can't face another turkey sandwich, pot pie or bowl of steaming turkey soup.
In the night ... the wee hours when I am still awake and the Mr is softly snuzzling beside me, it came to me. I had tomatoes, cilantro, onion, cream and a variety of other cheeses, plus a couple of cans of crescent rolls. I could do something with all this!
Cook Time
Prep time: 20 min
Cook time: 15 min
Ready in: 35 min
Yields: 4 large calzone
Ingredients
- 2 c turkey, cubed
- 1 c green onions, rough chopped
- ½ c fresh cilantro, rough chopped
- 2 tomatoes, rough chopped
- 1 8oz cream cheese, softened
- ½ c Monterey Jack cheese, shred
- ½ c cheddar cheese, shred
- 1 lime, juiced
- 2 cloves garlic, chopped
- 2 t chili powder
- Preheat oven to 400°
- Place all ingredients - using only ¼ c of the shredded cheeses - in food processor and pulse until it is the consistency you desire. (I like it a bit chunky.)
- Unroll each can of crescent rolls and pinch seams to form four large rectangles.
- Spread ¼ of processed mixture on lower half of each rectangle. Fold over and pinch closed making an envelope.
- Place calzones on grease a cookie sheet. Sprinkle each with the rest of the shredded cheese (I like to sprinkle a bit of garlic powder, as well.)
- Place in 400° oven for 12 to 15 minutes or until a lovely brown.
- Let sit for a couple of minutes and remember - the filling will be hot!
