I will be the first to admit that I subscribe to too many magazines! A few of them are gift subscriptions though. It usually takes me some time to get through them all though. Some I page through when I’m running on the treadmill and others I scour when my husband is hogging the TV and I still want to be near him so I read a magazine. I was paging through my latest issue of Cooking Light and spotted this recipe. As luck would have it I was in the mood for calzones and recipes for them had been popping up in my Google Reader a lot lately.
On Sunday my husband and I went to Borders bookstore and sat in their cafe. My husband drew and I leafed through magazines that I wasn’t going to buy and made the menu for the week so we could go the grocery store after we were done at Borders. My husband was so cute when I told him we were having Tex Mex Calzones for dinner. You would think that I had told him that we were having dinner with Joss Whedon! He was so excited! It was too funny!
The stuffing in the calzones smells wonderful while it is cooking. The parts that were the most tedious were chopping the vegetables and rolling out the dough for the calzones. I over loaded the calzones a bit but they turned out fine. I think I stuffed them with about 2/3 cup of filling instead of 1/2 cup. I still have about a cup or so of the filling left. We plan on using it for filling for some left over tortillas that we have from tacos last week. Don’t be turned off by the Tex Mex part of the recipe, because it really is not that spicey at all.
Enjoy! Good luck!
Tex Mex Calzones
source: Cooking Light
- 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
1. Preheat oven to 425°.
2. 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.
3. 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.