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.
This looks and sounds really good. I’m curious – which type of pizza dough do you like? I have tried a couple of the refrigerated ones and they haven’t been great. Any suggestions?
This looks easy and delicious. Do you find the salsa verde with the other salsa’s or in the ethnic section?
Calzones are something that we really don’t have up here, but I remember them from our years living near Philadelphia. This looks like a perfect meal for two – and I am so often searching for tasty things that will feed just the two of us as we get tired of leftovers!
Another wonderful recipe for everyday dinners. Thanks.
These sound like just the ticket to tonights dinner.
Sounds easy enough, and looks great! Maybe for an upcoming football game! Thanks.
Yummy~ That looks great Penny!
Sounds wonderful!!! Going to fix for Friday Movie night! Thank you Penny!
How I miss good Tex-Mex food. This would certainly take care of my craving.
See you Saturday.
That looks wonderful! All of the ingredients that I love! Have a good week! See you soon! ♥
This looks and sounds so good; great weekend treat.Love the idea of using Canned Pizza dough; perfection.
This looks so yummy & how easy is it to put together using prepared pizza dough??!! Brilliant! Serve with a tossed salad & you’re ready for lunch or dinner!
Calzones are great, although I have only made them with Italian flair. And spot on about the cheese. They also spray a little wax on the cheese to keep it from sticking together. Always grate my own.
Really good post. Driving through South Dakota this weekend, seeing all the motorcyclists leaving Sturgis.