Yeah, yeah I’m a week late, but I haven’t had batteries in my camera to upload these pics, so save this post for your next abundance of leftover meat.
This is a really simple meal I got while watching the Macy’s Thanksgiving Day parade. I don’t remember the name of the chef who made it, but he was a very attractive Italian chef. Feel free to name him in the comments if you know who he is.
What you will need:
- 1 tube of crescent rolls. I used store brand reduced-fat.
- Jarred pesto. Classico shown here.
- 1 cup Cubed turkey
- 2 roma tomatoes. I removed the seeds and surrounding plasma.
- 2 cups shredded mozzarella cheese.
- A few shakes of Italian seasoning (not pictured).
Preheat your oven to 375*. Unroll the dough and try to keep together as best you can. Press into the bottom of a greased baking dish.
Spread the pesto on the dough in a somewhat thin layer. You want to have enough for flavor, but too much will make your dish soggy. This is heading towards too much.
Spread your turkey evenly on top of the pesto.
Sprinkle 1 cup of mozzarella on top of the turkey.
Spread tomatoes evenly over cheese.
Cover the dish with the rest of your cheese. Sprinkle Italian seasoning on cheese. Bake at 375* for 15-20 minutes or until crust is brown and cheese is bubbly.
Cut, serve and enjoy! I cut this into 6 pieces and there was only one left after dinner. This meal was a big hit (except with my 3 year old who is super picky)! You could easily use leftover chicken if you don’t want to wait until next post-Thanksgiving to make this. Let me know if you tweak it any other way!