Oyster Stuffing Turnovers
Use your own stuffing recipe or a commercially packaged brand to make this dish. It's a great way to recycle leftover stuffing.
Makes three 8-inch turnovers
- ½ recipe Classic Crust dough or Whole-Wheat Crust dough
- 3 tablespoons olive oil
- 3 cups prepared bread or cornbread stuffing
- 1 pint small oysters, lightly sautéed
- 1 jalapeño pepper, minced
- 2 green onions, minced
- 1 rib celery, minced
- 3 cups shredded Gruyère cheese
- Salt and black pepper to taste
- 3 tablespoons cornmeal
Separate dough into three pieces. Place segments on a heavily floured work surface and roll each one into an 8 inch circle. Brush each circle with 1 tablespoon of olive oil.
Toss prepared stuffing with oysters in the sauté pan. Add jalapeño, green onions, and celery and mix well. Spread one-third of the mixture onto half of each dough circle, leaving one inch around the edges bare. Distribute 1 cup Gruyère cheese over each mound of stuffing. Season with salt and black pepper to taste.
Fold dough over the filling to form a crescent. Press dough edges together, brushing edges with a little water if necessary. Sprinkle cornmeal over a baking sheet or pizza tiles and place calzones on the cornmeal. Cover with a damp towel and let stand 1 hour.
With a sharp knife, cut two or three slits in the tops of the turnovers. Bake at 375° for 20 to 25 minutes. Remove from oven and let stand a few minutes before serving.
Do not add cold stuffing to hot oysters. Both the oysters and the stuffing should be either hot or cold when combined in order to retard the growth of bacteria. If your turnovers will be standing longer than 1 hour, cover the baking sheet and place them in the refrigerator.