Thursday Night, Tim and I were going to go out for Mexican. Half way through the day I thought it would be more fun to cook a mexican feast at home! I found this great recipe online from the March 2009 Issue of Cooking Light Magazine.
Tex Mex Calzones
8 Ounces Ground Turkey Breast
1/2 Cup Chopped Onion (I left this out because Tim doesn’t like onion and I’m a good wife)
1/2 Cup chopped green bell pepper
1/2 Cup chopped red bell pepper
3/4 Tsp ground cumin
1/2 Tsp Chili powder
1/4 Cup of Chili Seasoning
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) pre-shredded Mexican blend Cheese
salt to taste
Preheat oven to 425 degrees.
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. (This Chile Verde was a new ingredient I had never used – it’s great for thickening any mexican dish – yumm)
Unroll dough; divide into 4 equal portions. Roll each portion into a 6×4 inch rectangle. Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 Tbsp 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 degrees for 12 minutes or until browned.
While my calzones were baking, I made nachos with my extra turkey mix. These were a great appetizer for my husband who LOVES nachos!
Dish up your Calzones with some sour cream and a side of lettuce. ENJOY the mexican gooey-ness.