Tacos. So simple to make, but they have so much potential. Even though this recipe was originally written as a calzone recipe, we adapted it to make tacos. Yes, we are talking different continents, but the idea is the same. This filling could be used in a myriad of recipes. It’s good enough that I got oooh’s and ahhh’s at work with the leftovers.
The original calzone recipe was in the March 2009 Cooking Light magazine, however I stumbled upon it here on Leslie’s blog. Other than changing the outside, we stayed pretty true to the filling recipe. The only change that I made was to use only green peppers as they are much cheaper right now at the store. I would definately recommend this recipe whether it be in the taco or calzone form. I am certainly going to make it again, maybe as calzones this time — they make better freezer leftovers!
Tex Mex Calzones/Tacos
1 pound lean ground turkey breast
1 cup chopped onion
1 chopped green bell pepper
1 chopped red bell pepper
1.5 teaspoons ground cumin
2 teaspoons chili powder
4 garlic cloves, minced
1 cup fat-free fire-roasted salsa verde
1/4 c chopped cilantro
2 (11-ounce) can refrigerated thin-crust pizza dough
2 cups preshredded Mexican blend cheese
low-fat sour cream
Preheat oven to 425°. 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 and cilantro.
Unroll dough; divide into 4 equal portions (per can….or if you make your own dough, divide into 8). Stretch 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 15 minutes or until browned. Serve with sour cream.