We just love Tex-Mex 'round here! I did all my chopping while Millie was napping so this was really quick to throw together for dinner. This is just like a home-made hot pocket, there are endless combinations you could try!
Next time I'll make a double batch of the filling and freeze half for later, you will have enough produce and turkey to double the recipe if you want to, just remember to buy two pizza crusts.
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, try chipotle chili powder for heat
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 shredded Mexican blend cheese
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. Spoon about 1/2 cup turkey mixture on one side of each dough rectangle. 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. Bake at 425° for 12 minutes or until browned. Serve with sour cream.
*If you have leftover chicken you can just chop that up and use in place of turkey, 2 cups.
Friday, July 24, 2009
A hot little pocket