One of the ways we deal with too much leftover turkey is to turn it into stromboli.  (We usually make it with leftover roasted chicken, but after Thanksgiving we use turkey.)  It doesn’t take too long, it’s good and it uses up leftovers.  What more could you ask from a recipe?!

Stromboli made from leftover chicken or turkey.

Start with pizza dough.  You need a one pound ball.  Purchased is fine or you can use my recipe for a breadmaker from “Fridays are Pizza & Martini NIghts”.  If you use my recipe, you’ll only need half the dough.  The other half can be frozen for a future use.

A can of tomato sauce, a little olive oil, some onion & garlic.

You also need spaghetti or pizza sauce.  You can use jarred.

We make our own from my grandmother’s recipe using cans of sauce that we spice up and simmer to a thicker consistency.

Nona at age 21 in 1938.

Nona’s Quick Sauce

• 2 tablespoons olive oil
• 1 small onion, minced
• 2 cloves of garlic, minced
• 1 15-ounce can of tomato sauce
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon pepper
• 1/2 teaspoon sugar

Sauté the onion in the olive oil in a medium sauce pot over medium high heat.  When the onions are translucent, add the garlic and sauté for an additional 1-2 minutes.  Add the can of sauce, basil, oregano, pepper and sugar and simmer over low heat for 30 minutes or until desired consistency is reached.

Once you have the dough and the sauce done you are ready to assemble your stromboli!

Turkey Stromboli

• 1 pound shredded pre-cooked chicken or turkey
• 2 cups shredded mozzarella
• 1/2 cup spaghetti/pizza sauce
• 2 tablespoons parmesan cheese, grated
• 1 tablespoon fresh parsley, chopped or 1 teaspoon of dried
• 1 pound bread/pizza dough
• additional sauce for dipping

If you don’t have leftover chicken or turkey, you can pan fry one pound of breast meat that has been seasoned with a little salt & pepper in 2 teaspoons of olive oil over medium high heat until thoroughly cooked through and browned on both sides.

Shredded, cooked turkey for the stromboli filling.

Remove the chicken from the pan and allow to cool, then shred it into a large bowl.  Add the mozzarella, sauce, parmesan cheese and parsley and mix thoroughly. Roll the dough out into a 16 x 12 in rectangle.

Filling in center of dough.

Spread the poultry/cheese/sauce mixture into the center of the rolled out dough, leaving a 2-inch border on the short ends and a 4-inch border on the long ends.  Fold the long sides up over the filling, overlapping them.  Fold the short ends in and pinch all the edges to seal the filling in.  Arrange on a cookie sheet with the seam side down.  Bake at 400º for 35 minutes, until dough is cooked and golden.  Allow to cool for 10 minutes before cutting.  Cut the stromboli into slices and serve with additional sauce.

Golden brown and ready to serve. Enjoy!

Stromboli always reminds me of my grandmother!   ~Linda

Nona’s Quick Sauce

• 2 tablespoons olive oil
• 1 small onion, minced
• 2 cloves of garlic, minced
• 1 15-ounce can of tomato sauce
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon pepper
• 1/2 teaspoon sugar

Sauté the onion in the olive oil in a medium sauce pot over medium high heat.  When the onions are translucent, add the garlic and sauté for an additional 1-2 minutes.  Add the can of sauce, basil, oregano, pepper and sugar and simmer over low heat for 30 minutes or until desired consistency is reached.

Once you have the dough and the sauce done you are ready to assemble your stromboli!

Turkey Stromboli

• 1 pound shredded pre-cooked chicken or turkey
• 2 cups shredded mozzarella
• 1/2 cup spaghetti/pizza sauce
• 2 tablespoons parmesan cheese, grated
• 1 tablespoon fresh parsley, chopped or 1 teaspoon of dried
• 1 pound bread/pizza dough
• additional sauce for dipping

If you don’t have leftover chicken or turkey, you can pan fry one pound of breast meat that has been seasoned with a little salt & pepper in 2 teaspoons of olive oil over medium high heat until thoroughly cooked through and browned on both sides.

Remove the chicken from the pan and allow to cool, then shred it into a large bowl.  Add the mozzarella, sauce, parmesan cheese and parsley and mix thoroughly. Roll the dough out into a 16 x 12 in rectangle.

Spread the poultry/cheese/sauce mixture into the center of the rolled out dough, leaving a 2-inch border on the short ends and a 4-inch border on the long ends.  Fold the long sides up over the filling, overlapping them.  Fold the short ends in and pinch all the edges to seal the filling in.  Arrange on a cookie sheet with the seam side down.  Bake at 400º for 35 minutes, until dough is cooked and golden.  Allow to cool for 10 minutes before cutting.  Cut the stromboli into slices and serve with additional sauce.