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Turkey & Vegetable Calzone

Source of Recipe

AHA Online Cookbook
Turkey & Vegetable Calzone
Serves 4

Vegetable oil spray
8 ounces fresh mushrooms, sliced
1 cup chopped onions or shallots (about 2 medium onions or 8 medium shallots)
1/2 cup chopped green, red, or yellow bell pepper
1 teaspoon dried oregano, crumbled
1 clove garlic, minced, or 1/2 teaspoon bottled minced garlic
1/2 teaspoon fennel seed, crushed using a mortar and pestle
1/4 teaspoon crushed red pepper flakes
4 ounces cooked skinless turkey breast, finely chopped (about 1 cup)
Flour
10-ounce package refrigerated pizza dough
2/3 cup shredded part-skim mozzarella cheese (2 1/2 to 3 ounces)
1 tablespoon nonfat milk

Spray a large skillet with vegetable oil spray. Add mushrooms, onion, bell pepper, oregano, garlic, fennel seed, and crushed red pepper. Cook over medium heat, stirring occasionally, for 15 to 20 minutes, or until mushrooms are tender and most of the liquid has evaporated.

Stir chopped turkey into mushroom mixture. Set aside. Preheat oven to 375� F.

Lightly flour a flat surface and unroll pizza dough onto it. With a rolling pin, roll pizza dough into a 13-inch circle. (Hint: Fold in corners of dough before rolling.) Transfer to a baking sheet or pizza pan.

Spoon turkey mixture on half of the dough circle to within 1 inch of the edge. Sprinkle cheese over turkey mixture. Moisten edges of dough with water. Fold dough in half over filling. Seal edge by pressing with the tines of a fork. Prick top. Brush top with milk.

Bake, uncovered, for 30 to 35 minutes, or until crust is light brown and filling is heated through. Let stand 5 minutes. Cut into wedges to serve.

One serving equals: Calories: 314�Protein: 20 g�Carbohydrates: 42 g�Total Fat: 7 g (Saturated Fat: 3 g)�Cholesterol: 32 mg�Sodium: 452 mg