Turkey Sausage Calzone

A bit of a delayed update here but better late than never. Was looking to mix things up and try something new on the KJ.
I had some leftover pizza dough which I had frozen from a previous pizza night. The dough freezes/stores well and easily thaws if kept in the ridge overnight.
Dough recipe is simple and as follows:
1 1/4 cup warm water
1 pkg. active yeast
1 TBS Sugar
1 TBS Thyme
1 tsp salt
3 TBS Extra Virgin Olive Oil
3 cups all-purpose flour
Mix water, yeast, sugar and oil in a bowl. Add flour and salt. Knead for about 10 minutes, add little bit of flour or water as needed for desired consistency. Place in oiled bowl and cover for 30 minutes. Roll out flat.

Calzone: we picked up some already cooked group turkey sausage but you can use uncooked and just brown before adding to calzone
1 Cup cooked ground turkey sausage
1 Cup Ricotta Cheese
1 Cup Shredded Cheddar Cheese
1-1.5 Cups Fresh Broccoli

Mix ingredients well then pile it up in a line on one side of the dough. Carefully roll dough, tucking in the sides until it resembles a log (see pic below). Poke holes with fork on top, brush with olive oil and sprinkle dough with garlic powder

Preheated Kamado Joe (Bessie) to 500 degrees with the heat deflector and pizza stone stacked on each other (give ample time for these to pre-heat for crispier crust). Sprinkle pizza stone with corn meal to avoid sticking.

Grill for about 20 minutes or until brown.

Remove and let cool for 10-15 minutes. Cut and Serve.

This was really good and very quick. Great way to use extra pizza dough and can easily be modified with the toppings or fillings of your choice.

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OnPoint!