Turkey and Brie Calzone
Makes 2 large Calzones
- 1 store bought pizza dough
- smoked turkey, from the deli, thinly sliced 3-4 oz for each Calzone
- Brie cheese (can also use Fontina) 4 oz for each Calzone, cut into slices
- Major Grey’s chutney – 4 – 5 tsp for each Calzone
- 1 egg white
- splash of water
- sprinkle of salt
Preheat oven to 400°
Start by rolling out the pizza dough on a floured surface, large enough to cut out two 10 ” circles. Use a plate or a pan for a template, then just cut around it with a knife. Place the circle of dough on a lightly greased baking sheet or pizza stone if you have one. With your finger, dampen the edges with water. Place the brie on half of the dough, then the chutney and the turkey and anything else you choose. Fold the dough over and lining up the edges, crimp with a fork. Then build the second Calzone. Mix the egg white and water and brush the entire top surface of the Calzones. Sprinkle with a little salt. Bake for 20 minutes, until golden brown. Let rest for 10 minutes or so. Serve with a little more chutney on the side, Dijon or a spicy mustard is also good. Enjoy!
Note to cooks: Major Grey’s Chutney is sold in high end grocery stores, it’s either in the aisle with bbq sauces or jellies and preserves.