Thanksgiving Calzones

• Stand mixer with dough hook (or large mixing bowl and strong hands)
• Rolling pin
• Bench scraper or sharp knife for dividing dough
• Large cutting board & chef’s knife
• Baking sheet lined with parchment, or pizza stone/steel with a peel
• Small saucepan for reheating/enriching gravy
• Pastry brush for egg wash & garlic butter

Base recipe makes 4 large calzones4 large calzones. The servings control keeps the dough, filling, and gravy in sync when you scale the batch.

• reduced turkey stock (start with about ¾ cup / 180 ml and simmer down to this amount)
• leftover turkey gravy, cooled
• mashed potatoes
• melted butter
• instant or active dry yeast
• sugar or honey
• all-purpose flour (plus a little extra for dusting)
• kosher salt
• poultry seasoning (sage, thyme, rosemary blend)
• onion powder
• garlic powder
• white pepper (gives instant gravy vibes)

• leftover roast turkey, chopped or shredded
• leftover stuffing or dressing, crumbled
• leftover mashed potatoes
• shredded low-moisture mozzarella
• cranberry sauce, for streaking inside each calzone
• Kosher salt & freshly ground black pepper, to taste

• turkey gravy (for dipping)
• butter, for enriching the gravy
• heavy cream or half-and-half (optional, for extra silky sauce)
• egg, beaten with a splash of water (egg wash)
• butter, melted with a pinch of garlic powder and dried parsley, for brushing after baking

• Protein: Leftover roast turkey.
• Produce: Optional fresh herbs for garnish (parsley, thyme).
• Dairy: Mozzarella, butter, heavy cream (optional), eggs.
• Pantry & Spices: All-purpose flour, yeast, sugar or honey, poultry seasoning, onion powder, garlic powder, white pepper, salt, pepper.
• Leftovers: Turkey stock/drippings, turkey gravy, mashed potatoes, stuffing, cranberry sauce.

1. 1. Reduce the turkey stock. Add about ¾ cup180 ml turkey stock to a small saucepan and simmer until you have left. This concentrates the flavor so the dough tastes like gravy before it even hits the oven. Let cool slightly until warm, not hot.
2. 2. Build the gravy dough base. In the bowl of a stand mixer, whisk together the reduced stock, mashed potatoes, melted butter, cooled gravy, sugar or honey, and yeast. Let sit for 5–10 minutes until it looks slightly foamy and creamy on top.
3. 3. Add the dry ingredients and knead. Add the flour, salt, poultry seasoning, onion powder, garlic powder, and white pepper. Mix on low until it comes together, then medium speed for 6–8 minutes (or 10–12 minutes by hand) until the dough is soft, smooth, and slightly tacky but not sticky. Adjust with a small sprinkle of flour or a tiny splash of stock if needed.
4. 4. First rise. Shape the dough into a smooth ball, place it in a lightly oiled bowl, cover, and let rise in a warm spot for 60–90 minutes, or until roughly doubled in size and pillowy.
5. 5. Mix the filling. In a medium bowl, combine the chopped turkey, crumbled stuffing, mashed potatoes, and mozzarella. Taste and season with salt and pepper if needed. Keep the cranberry sauce separate for streaking each calzone so it doesn’t turn the filling purple.
6. 6. Divide the dough and preheat the oven. Turn the risen dough out onto a lightly floured surface and divide into 4 equal pieces4 equal pieces. Shape each piece into a tight ball, cover with a towel, and let them relax for 10–15 minutes. Meanwhile, preheat the oven to 475°F / 245°C with a pizza stone or steel inside if you’re using one.
7. 7. Roll and fill the calzones. Working one ball at a time, roll the dough into an oval about 8–9 inches across. Add a generous line of filling on one half, leaving a border. Spoon a thin streak of cranberry sauce over the filling — just enough to give brightness without flooding it.
8. 8. Seal and vent. Fold the bare half of dough over the filling to form a half-moon. Press the edges firmly to seal, then crimp with your fingers or a fork. Transfer to a parchment-lined baking sheet or a floured peel. Use a sharp knife to cut 2–3 small vents on top so steam can escape. Brush with egg wash.
9. 9. Bake until deeply golden. Bake the calzones for 12–16 minutes, depending on size and your oven, until the crust is a deep golden brown and you see bubbling cheese at the vents. Rotate halfway through if your oven browns unevenly.
10. 10. Make the gravy dipping sauce. While the calzones bake, add the gravy and butter to a small saucepan over medium-low heat. Warm until hot and silky, whisking in the cream if using. Keep it just below a simmer so it doesn’t reduce too much.
11. 11. Finish with garlic butter and serve. As soon as the calzones come out of the oven, brush the tops with the garlic-parsley butter and let them rest for about 5 minutes so the filling can settle. Serve hot with warm gravy in ramekins for dunking.

Leftover calzones keep well in the fridge for 3–4 days in an airtight container. Reheat on a wire rack set over a sheet pan at 350°F / 175°C for 10–15 minutes, until the center is hot and the crust is re-crisped. For longer storage, freeze baked calzones on a tray, then transfer to a freezer bag; reheat from frozen at 350°F / 175°C for about 20–25 minutes. Because this recipe uses leftovers, follow standard food safety timing for how long your Thanksgiving food has already been in the fridge.

Rough estimate for 1 of 4 large calzones, including cheese and gravy. Actual numbers will vary based on how generous you are with leftovers, cheese, and butter. Use this as a general guide, not medical or diet advice.