Tex-Mex Calzones

We saw the sun...if only for a little while

I love the meal I made tonight. It does take a little practice to get good at it. But I have made it about 3 times since finding the recipe and each time I like it more and more.

Tex-Mex Calzones

borrowed from Cooking Light Magazine

INGREDIENTS
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.

Black bean salad: Combine 1 (15-ounce) can rinsed and drained black beans, 1 cup quartered cherry tomatoes, 1/2 cup chopped red onion, 1/4 cup chopped celery, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, and 1 tablespoon olive oil in a medium bowl; toss well to coat. *** I also added some sprinkles of garlic powder and omitted the cilantro because I didnt have any

VERDICT

YUMMY! I have gotten better at working with the dough and getting them to all be about the same size. I also put foil on my baking sheet instead of spraying the PAM directly on the pan, because it ruins my pans. So I spray the foil and it worked great and made for easy clean up too. I think you could use regular salsa if you didnt have salsa verde but I think that gives it a bit of a unique flavor. I use a fire-roasted brand and it gives it just a hint of spice. I also reduced the amount of cumin used because it isnt my all time favorite spice and I dont like it to overpower my food. I used 1/2 tsp and that was plenty for my taste. My Chief Taste tester said it was very good, and Jackson has eaten in the past but tonight he had a chicken nugget and toast. Apparently his stomach has still not returned to normal.