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Tex-Mex Calzones

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

  • Cooking spray

  • 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.

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