Mike Garten
No post-Thanksgiving plans? We just fixed that for you. Grab a round of pizza dough from your local ’za shop or pick up a package from the grocery store. Then just use whatever leftovers are in your fridge on Friday morning. TBH, there’s your perfect use of all that turkey and taters. (Your stoned cousin will love this.)
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Yields: 1 - 8
Prep Time: 0 hours 10 mins
Cook Time: 0 hours 10 mins
Total Time: 0 hours 20 mins
store-bought pizza dough
Dijon mustard
shredded turkey
mashed potatoes
brussels sprouts
grated cheddar cheese
cranberry sauce
chopped parsley, to taste
1. Shape 1 lb. store-bought pizza dough into a large round or oval on a greased baking sheet.
2. Spread 2 T. Dijon mustard as the base, then top with 1½ c. shredded turkey, ½ c. mashed potatoes (added in dollops), and ¾ c. brussels sprouts. Cover with 1½ c. grated cheddar cheese. Bake at 475° F until crust is golden brown, 8 to 10 minutes.
3. Finish with ¼ c. cranberry sauce, doled out in spoonfuls. If you’re feeling super fancy, sprinkle with a handful of chopped parsley.
Mike Garten
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