For an easy Sunday night supper these calzones were great. David got home from his two week motorcycle trip a few pounds heavier, even though he had little opportunity to stop at his Diners, Drivers and Dives. We both decided that lighter fare was in order. I adapted this recipe from one in Cooking Light magazine.
The main change I made to the recipe was using a block of extra sharp cheddar that I grated myself. So many recipes call for pre-grated cheese and I really don’t like buying cheese this way. It doesn’t have as much flavor and it does not last as long.
It calls for a tube of thin pizza crust and I do find this useful when I don’t want to bother making my own pizza dough. It uses lean turkey breast meat and lots of flavor is added with spices and salsa verde. I will be making this again and I see lots of opportunites to play with the ingredients. Give it a try.
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 cloves of garlic, minced
1/2 cup salsa verde
1 (11 ounce) can refrigerated thin-crust pizza dough
3/4 cup shredded extra sharp cheddar cheese
1/4 cup sour cream
Preheat oven to 425 degrees F.
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 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. Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 tablespoons of 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 for 12 minutes or until browned. Serve with the sour cream.