From Cooking Light, March 2009
Yield: 4 servings (serving size: 1 calzone and 1 tablespoon sour cream)
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 salsa
1 (11-ounce) can refrigerated thin-crust pizza dough
3/4 cup (3 ounces) shredded Mexican blend cheese or fat-free cheddar
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.
(Suggestion: serve with Black Bean Salad)
Nutritional Information (need to confirm; seems rather high)
Fat: 14.1g (sat 6.1g,mono 4.9g,poly 1.6g)