This unique twist on a traditional egg scramble is a great way to use up leftover turkey or chicken – and you’ll love the delicious aroma of fresh baked pastry.
In a medium skillet, over medium-high heat, melt 1 tbsp (15 mL) butter. Cook red pepper, onion and garlic until fragrant. Stir in turkey, spinach and salt. Cook for 2 minutes or until spinach has wilted. Transfer to medium bowl and refrigerate to cool, about 20 minutes.
Preheat oven to 450°F (230°C).
In a medium sized bowl, whisk together 5 eggs, ¼ cup (60 mL) milk, parsley and chives.
In a medium skillet, over medium-high heat, melt remaining butter and cook egg mixture. Gently fold eggs over in the pan creating soft scrambled eggs, about 3 minutes. Transfer to medium bowl and refrigerate to cool, about 15 minutes.
Unroll 1 puff pastry sheet and leave on parchment paper. Place on baking sheet. Spoon half of the turkey mixture onto the right half of the pastry sheet, leaving a ½-inch (1 cm) border. Layer half of the scrambled eggs and half of the cheese on top of turkey mixture. Gently fold left side of pastry over the ingredients. Press pastry edges together, tuck and fold edges underneath. Score top of pastry with a sharp knife; refrigerate. Repeat with remaining ingredients for second Stromboli.
In a small bowl, whisk together 1 egg and 1 tbsp (15 mL) milk. Brush top of each Stromboli with egg wash. Bake for 25 to 30 minutes until pastry is golden brown and puffed, rotating pans halfway through. Let stand 5 minutes before serving.
Tip: Use leftover cooked turkey breast for easy prep.
Tip: Stromboli can be baked in advance or the day before. Reheat in the oven prior to serving.