Thankful Thanksgiving Dinner Calzone

Thankful Thanksgiving Dinner Calzone

Thanksgiving Day. One of the most epic FCK experiences an individual can have. It’s when family and friends get together and harmoniously indulge in of of the most icon meals of the year. But what if you can’t wait until Thanksgiving day for that amazing blend of flavor crystals to hit your taste buds. Well, what we did was invite our friends Katie and Cynthia (creators of The Violet Fog) over and jammed all those nostalgic flavors into a calzone the size of a UFO.

Care to know how this was all done, worry no more! Here is the short list of ingredients you’ll need


  • 1 Pizza Dough Ball
  • 2 Russet Potatoes
  • 2 Sweet Potatoes
  • 1 Roasted Chicken – got ours from the local grocer
  • 1 package Stouffer’s Stuffing
  • 16oz Chicken Stock
  • 1 package Jimmy Dean’s Ground Sausage
  • Frozen Cranberries
  • Chicken Stock
  • Granulated Sugar
  • Orange Zest
  • Butter
  • Garlic
  • Shallot
  • Sage
  • Thyme
  • Cinnamon
  • 1 large Egg
  • flour
  • salt and pepper to taste

What to do:
Start out by making mashing both kinds of potatoes separately. Season the russets with garlic and the sweet potatoes with cinnamon and brown sugar. Next, cook up some Stouffer’s stove top stuffing using chicken stock as your flavoring liquid. Whisk up a gravy with the sausage and season with garlic, shallot, sage and thyme. Cook some frozen cranberries down in water with enough sugar to add some sweetness and add a touch of orange zest. Pick the meat from the roasted chicken. Let all the finished ingredients cool. Roll out the dough and start to layer the ingredient on half of the dough circle. Beat an egg in a bowl to create an egg wash. Lightly bush where the calzone will be sealed with the wash. Crimp the calzone closed using the prongs of a fork. Brush the outside lightly with egg wash, cut three slit in top to release. Bake at 375 degrees until crusty and golden brown (about 8-12 minutes). Rotate half way through cooking to ensure even cooking. Let rest for 5 minutes and slice up with serrated knife. Serve with left over cranberry sauce and gravy on the side. Enjoy your food coma.