Last night's dinner was one I made because I needed to use up the rest of the pizza dough I made, along with some veggies that I needed to use before I did groceries this week. It was like a home-made hot pocket. This dish had kind of a French bistro feel to it maybe because the roasted veggies were inspired by the dish served in Ratatouille (even though Ratatouille is not what was served in that movie- check out this cool blog post I found on the subject- Ratatouille Conspiracy).
On a separate note, Just check out the gorgeous color of the roasted vegetables. I was the only one who ate the beets since Brandon nor my mom care for them. That's ok- more for me to have!
Use the left over pizza dough, referenced in my previous post for this recipe.
Pizza dough rolled out to about 1/8"
1 head broccoli
1 red onion
2 lbs sliced turkey
1 cup shredded cheddar cheese
Cut the turkey into cubes. Dice the broccoli and onions well. Combine the turkey, cheese, broccoli and onions in a bowl. Next portion out the dough. Put about a half cup of the filling into sections of the dough, folding over to create a pocket. With a fork, pinch the sides to seal. Cut a slit on top of each pocket and brush with an egg wash. Drizzle olive oil into a cookie sheet and place the pockets on top to bake. Bake until the crust is golden and flaky.
I used zucchini, tomatoes, and red onions. If i had eggplant and summer squash I would have put these in too.
For the roasted veggies:
2 large zucchinis
1 red onion
1 tsp. herbs de Provence
1 tsp. sea salt
1/2 tsp. pepper
olive oil to drizzle over the top
Slice the veggies into rounds and begin assembling in a baking pan. I stacked them against each other to create a pretty tray. You could alternate between veggies, or do all of one then all of the other till you've used up all the veggies. Sprinkle with the herbs and salt and pepper. Drizzle the top with olive oil. Bake at 350 degrees for about half an hour.
I also served this with Roasted beets. All I did was wash the beets and wrap them in foil. I baked for about 30 minutes. Once cooled enough to touch, I removed the skin. Make sure to wear gloves when handling unless you want to have pink hands for the next week. Slice and serve plain.