Parents – September 2019

Tex-Mex Turkey

Calzones

Preheat the oven to 425°F.

Brown 1 1/2 lbs. 93% lean

ground turkey in a skillet

over medium. Add a 1- to

1.25-oz. packet mild taco

seasoning mix, a 10-oz.

can mild diced tomatoes

with chiles (drained),

1 1/2 cups corn kernels off

the cob or frozen, and

1 medium zucchini, grated.

Cook until zucchini softens

and the liquid is nearly

gone, 3 to 5 minutes.

On a floured surface,

roll out two 1-lb. balls

refrigerated whole-

wheat pizza dough into

two 10x16-in. rectangles.

Transfer and fill dough

one at a time on a large,

parchment-covered

baking sheet. Sprinkle

3/4 cup grated Monterey

Jack cheese over half

the dough along the long

edge of first calzone,

leaving a 3/4-in. border. Spoon

half the turkey mixture

over the cheese. Finish

with another 1/2 cup grated

Monterey Jack. Fold the

dough over the filling and

pinch the edges very

firmly to seal. Repeat with

second dough rectangle.

Bake until golden,

30 minutes.

Serve 1 calzone cut

into slices, with salsa,

if desired.

NUTRITION PER SERVING

(12 servings) 496 calories;

25g protein; 19g fat (6g sat.

fat); 58g carbs; 6g fiber;

2g sugar; 4mg iron; 202mg

calcium; 711mg sodium

EAT IT AGAIN!

After baking, cool the second calzone, wrap in plastic, and store in the fridge for up

to 3 days or in the freezer for up to 3 months. Unwrap and reheat straight

from the fridge at 425°F until warm, 15 minutes, or from frozen, about 25 minutes.

Prep 10 to 12

individual calzones

rather than

2 big ones. Leftovers

travel well

for work or school

lunch.

Go Mini

CUTTING BOARD: CAMBRIA.

PARENTS 142 SEPTEMBER 2019

LIFEÑFood