Turkey Alfredo Stromboli

 This Turkey Alfredo Stromboli, friends — it’s a good one!

It’s got the perfect combination of easy, hearty and comforting for those chilly days we all know are ahead for quite some time yet (especially if you’re in Manitoba like we are!). It has so many of my favorite things:

I always buy an extra turkey early in the fall when they are featuured for the holidays — a small one that I can fit in my slow cooker and make this Crockpot Turkey with Garlic Butter, then I use the carcass to make broth, and soup, and I chop or shred the rest of the meat to freeze for easy meals down the road.

Ingredients

Alfredo Sauce

1/4 cup butter

1 teaspoon minced garlic

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/8 teaspoon pepper

3 tablespoonsq all purpose flour

2 cups half and half or milk

1/4 cup shredded Parmesan cheese

Stromboli

1 refrigerated pizza dough (391g can)

prepared Alfredo sauce

1 cup chopped, cooked turkey

1 cup shredded mozzarella cheese

1 egg

1 tablespoon water

garlic powder and Italian seasoning to sprinkle as desired

Instructions

Alfredo Sauce

In a medium pot, melt butter. Stir in garlic, Italian seasoning, salt, and pepper.

Whisk in flour and cook 1 minute.

Add half and half or milk, and whisk until combined. Cook over medium heat, whisking often, until thickened. Set aside.

Stromboli

Preheat oven to 350 degrees F.

Unroll pizza dough and roll with a rolling pin into a rough 12×18" rectangle.

Spread pizza dough with 3/4 cup prepared sauce (the rest will be used for dipping), top with turkey and mozzarella.

Fold in the short ends about 1/2" to contain the filling, then roll up the stromboli, standing at the long edge. Pinch dough to seal.

*Stir together egg and water until combined. Brush a small amount over top of stromboli, and sprinkle with a small amount of garlic powder and Italian seasoning.

Place on a parchment lined baking sheet and bake for 20-25 minutes, until golden brown.

Let rest for 5-10 minutes, then slice and serve with remaining sauce.

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