Spice up sandwich night with this Tex-Mex inspired favorite packed with ground turkey, fresh veggies, and spicy salsa.
8 ounces ground turkey breast
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
2 garlic cloves, minced
1/2 cup fat-free fire-roasted salsa verde
1 (11-ounce) can refrigerated thin-crust pizza dough
3/4 cup (3 ounces) preshredded Mexican blend cheese
1/4 cup fat-free sour cream
How to Make It
Preheat oven to 425°.
Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.
Unroll dough; divide into 4 equal portions. Roll each portion into a 6 x 4–inch rectangle. Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 tablespoons cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining dough and turkey mixture. Bake at 425° for 12 minutes or until browned. Serve with sour cream.
Black bean salad: Combine 1 (15-ounce) can rinsed and drained black beans, 1 cup quartered cherry tomatoes, 1/2 cup chopped red onion, 1/4 cup chopped celery, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, and 1 tablespoon olive oil in a medium bowl; toss well to coat.
Better than I expected! I was just looking for something quick and easy that kids would like, but this was a real winner with everyone, myself included. Followed the recipe exactly. Everyone asked me to make it again, and I will.
Followed this recipe but instead of baking pizza dough, I warmed 100% whole grain pitas and simplified the meal prep time. Additionally I topped the turkey + veggies with homemade salsa and shredded a combo of white cheeses. Super quick and tasty! :)
I tweaked the recipe. Added some chopped jalapeno peppers, a touch of cayenne pepper and doubled the spices (chili and cumin). I also used a turkey leg, meat chopped. I cooked the whole in a crockpot over 2 hours with a little water (thickened the water afterwards with some cornstarch). I also used shredded mozzarella cheese. I mixed afterwards with regular Tostito salsa.
I didn't try the bean salad. Overall, we really enjoyed the new take on calzones and the spicy flavour.
My only issue was in "sealing" the calzone shut. I made several and most of them came slightly opened. I tried pinching with my fingers, with a fork and turning the edge over in my fingers. I will definitely google "how to" next time I make the calzones to perfect this aspect.
This was excellent for a weekday meal, especially teamed with the black bean salad. The flavors were bold and bright. My teenagers raved about the black bean salad. This is going in the rotation. I doubled the filling recipe, because I always buy ground turkey by the pound, and it made an excellent salad the next day.