Turkey ‘N’ Swiss Calzones & Cherries ‘N’ Spice Cobbler

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Turkey ‘N’ Swiss Calzones
Makes 8 servings

4 cups flour divided
4 1/2 teaspoons quick rise yeast
2 teaspoons brown sugar
1/4 teaspoon salt
1 1/2 cups water
3 tablespoons olive oil
3 1/2 cups cubed cooked turkeys (or use boiled or canned chicken)
1 1/2 cups shredded Swiss cheese
3 tablespoons Dijon style mustard
1 egg beaten

1. (You can skip this step and use thawed frozen bread dough if you prefer). In a mixing bowl, combine 3 cups flour, yeast, brown sugar and salt.  In a saucepan, heat the water and oil to 120-130 degrees.  Add to dry ingredients and beat until smooth.  Stir in enough remaining flour to make soft dough.  Turn onto a floured surface; knead until smooth and elastic (about 4 minutes).  Cover and let rise in a warm place for 15 minutes.

2. Meanwhile, in a bowl, combine the turkey, cheese and mustard.

3. Divide dough into eight pieces.  On a floured surface, roll each piece into a 7" circle.  Place filling on half of each circle.  Fold dough over filling; pinch seams to seal.  Place on greased baking sheets.  Brush with egg.  Bake at 375 degrees for 25-30 minutes or until golden brown.

Cherries ‘N’ Spice Cobbler
Makes 8 servings

2 16-ounce cans red cherries tart pitted
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon cinnamon ground
1/8 teaspoon cloves ground
1 9 1/2-ounce can refrigerated cinnamon rolls (8 rolls)
1 teaspoon lemon peels grated

1. Preheat oven to 450°.

2. Drain cherries, reserving 1 cup liquid. Place cherries in a 2-quart round baking dish; set aside.

3. In a small bowl, mix sugar, cornstarch, cinnamon and cloves. Stir in 1 cup cherry liquid until smooth.  Pour over cherries; stir.

4. Bake for 20 to 25 minutes or until bubbling vigorously around edges. Place rolls, cinnamon-side up, in a single layer over hot cherry mixture. Reduce heat to 400° and bake 15 minutes longer or until rolls are golden brown. Spread rolls with icing and sprinkle with lemon rind. Serve warm.

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