Tex-Mex Calzones

Tex-Mex Calzones Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Spice up sandwich night with this Tex-Mex inspired favorite packed with ground turkey, fresh veggies, and spicy salsa.

Yield:

4 servings (serving size: 1 calzone and 1 tablespoon sour cream)

Recipe from

Cooking Light

Nutritional Information

Calories 416
Fat 14.1 g
Satfat 6.1 g
Monofat 4.9 g
Polyfat 1.6 g
Protein 25.7 g
Carbohydrate 46.2 g
Fiber 2.5 g
Cholesterol 44 mg
Iron 2.5 mg
Sodium 771 mg
Calcium 195 mg

Ingredients

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
Cooking spray
1/4 cup fat-free sour cream

Preparation

1. Preheat oven to 425°.

2. 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.

3. 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.

Note:

David Bonom,

March 2009
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