Tex Mex Calzones with Black Bean Salad

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

**I usually double the recipe because ground turkey comes in one pound portions. The leftover meat mixutre would be great on nachos or on softshells (if you like leftovers). That, and the recipe only yields four servings.

Preparation

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

• 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
• 1 tablespoon olive oil in a medium bowl

Combine all ingredients; toss well to coat. Serve cold.

Nutritional Information

Calories:

416

Fat:

14.1g (sat 6.1g,mono 4.9g,poly 1.6g)

Protein:

25.7g

Carbohydrate:

46.2g

Fiber:

2.5g

Cholesterol:

44mg

Iron:

2.5mg

Sodium:

771mg

Calcium:

195mg