Tex-Mex Calzones

2013-08-13T00:00:00Z 2013-08-15T14:03:04Z Tex-Mex Calzones nwitimes.com
August 13, 2013 12:00 am

Tex-Mex Calzones

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

DIRECTIONS: 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.

From cookinglight.com

MARCH 2009

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