2cansCrescent rolls16 ounces total, OR 16 ounce pizza dough
2teaspoonsPoultry spice blend
1/2cupTurkeyChopped or shredded
1/4cupRoasted green beans or green bean caserole
1/4cupRoasted butternut squashchopped
Preheat the oven to 375. Allow the dough to come to room temperature. Roll together with the crescent dough on a clean counter and roll thin with a rolling pin until it is wide enough for your pizza, and about a quarter-inch thick. The dough will stretch much easier once it has warmed and is no longer cold from the refrigerator. Spray a baking sheet lightly with oil or line with parchment paper and stretch the dough onto the baking sheet.
In a small bowl mix together the olive oil, poultry seasoning, garlic, salt, and pepper. With a silicone brush, brush the top of the pizza crust generously with all of the oil. Add shredded mozzarella cheese to cover the pizza dough.
Chop or shred the turkey into bite-sized pieces, then sprinkle all over the pizza. Add green beans or green bean casserole and spread over the pizza. Add bites of roasted squash to the pizza. Break apart the stuffing with your hands then sprinkle on the pizza. Add optional chopped pecans. Finish with a pinch of salt and pepper over the pizza.
Bake the pizza at 375 for 20-25 minutes until the crust is brown and the center is cooked through. Remove the pizza and cut into eight slices and enjoy!
I used my Thanksgiving leftovers, but you can use what you have on hand too! Check out more info in the article for which traditional Thanksgiving leftovers make the best pizza toppings and which ones would be better if you skipped.