Tex-Mex Calzones

Adapted from Cooking Light

I love recipes that take a dish typically associated with one ethnicity, and transform it into another. Like this one. :)

This was really delicious - I left the peppers out and added in some black beans. I also brushed the dough with an egg wash to make it a nice crispy golden brown.

Oh - and I made this into 2 larger calzones, instead of 4 small ones.

1/2 lb ground turkey
1 small onion, chopped
3/4 t ground cumin
1/2 t chili powder
2 garlic cloves, minced
1/2 c salsa
1/2 c black beans, rinsed
3/4-1 c Mexican or cheddar cheese, shredded
1 11-ou can refrigerated pizza dough
1 egg beaten w/ 1 T olive oil
Sour cream for serving

Preheat oven to 425.

Cook the turkey in a skillet for about 3 minutes (breaking it up as it cooks.)

Add the garlic, onion, cumin and chili powder to the skillet and cook until onion is tender.

Remove skillet from heat and mix in the salsa and black beans.

Unroll the dough and cut into 2 pieces and roll out. Top one end of each piece with 1/2 of the turkey mixture and some shredded cheese.

Fold the dough over and press it with a fork to seal (I forgot to do this, so mine didn't look quite so nice.)

Place the calzones on a baking sheet (sprayed with cooking spray) or pizza stone (sprinkled with corn meal).

Brush the tops of the calzones with the egg/olive oil mixture.

Place in the oven for about 12-14 minutes, or until browned. Serve with the sour cream.



I need to make some calzones soon - such a great on the go meal!

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