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Photo: Photography / Greg DuPree, Styling / Ali Ramee / Christine Keely
Active Time:25 minsTotal Time:40 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:40 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided½cupdiced yelloworred bell pepper½cupdiced onion8ouncesground turkeyorchicken1tablespoontacoorSouthwest seasoning114-ouncecan no-salt-added diced tomatoes¼cuptomato paste¼cupwater115-ounce no-salt-added kidney beans, rinsed1poundwhole-wheat pizza dough, at room temperatureAll-purpose flour for dusting1 ½cupsshredded Cheddar cheese
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
½cupdiced yelloworred bell pepper
½cupdiced onion
8ouncesground turkeyorchicken
1tablespoontacoorSouthwest seasoning
114-ouncecan no-salt-added diced tomatoes
¼cuptomato paste
¼cupwater
115-ounce no-salt-added kidney beans, rinsed
1poundwhole-wheat pizza dough, at room temperature
All-purpose flour for dusting
1 ½cupsshredded Cheddar cheese
DirectionsPosition rack in lower third of oven; preheat to 475°F. Line a large baking sheet with foil.Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper and onion and cook until softened, about 5 minutes. Add turkey (or chicken) and cook, crumbling with a wooden spoon, until no longer pink, about 4 minutes. Add taco (or Southwest) seasoning and cook for 1 minute. Add tomatoes, tomato paste and water and bring to a simmer. Cook until most of the liquid has evaporated, 5 to 10 minutes. Stir in beans. Transfer to a large bowl and let cool to room temperature, stirring occasionally, about 15 minutes.Divide dough into 6 equal pieces. On a lightly floured surface, roll or stretch each piece into a 6-inch circle. Place on the prepared baking sheet. For each calzone, sprinkle 1/4 cup cheese on one half, leaving a 1/2-inch border. Top with about 2/3 cup filling. Brush the border with water. Fold the dough over the filling and crimp the edges with a fork to seal. Cut several small slits in the tops to vent steam. Brush the calzones with the remaining 1 tablespoon oil.Bake the calzones until browned on top, about 12 minutes. Let cool for 5 minutes before serving.To make ahead:Refrigerate filling (Step 2) for up to 2 days.Originally appeared: EatingWell Magazine, January/February 2022
Directions
Position rack in lower third of oven; preheat to 475°F. Line a large baking sheet with foil.Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper and onion and cook until softened, about 5 minutes. Add turkey (or chicken) and cook, crumbling with a wooden spoon, until no longer pink, about 4 minutes. Add taco (or Southwest) seasoning and cook for 1 minute. Add tomatoes, tomato paste and water and bring to a simmer. Cook until most of the liquid has evaporated, 5 to 10 minutes. Stir in beans. Transfer to a large bowl and let cool to room temperature, stirring occasionally, about 15 minutes.Divide dough into 6 equal pieces. On a lightly floured surface, roll or stretch each piece into a 6-inch circle. Place on the prepared baking sheet. For each calzone, sprinkle 1/4 cup cheese on one half, leaving a 1/2-inch border. Top with about 2/3 cup filling. Brush the border with water. Fold the dough over the filling and crimp the edges with a fork to seal. Cut several small slits in the tops to vent steam. Brush the calzones with the remaining 1 tablespoon oil.Bake the calzones until browned on top, about 12 minutes. Let cool for 5 minutes before serving.To make ahead:Refrigerate filling (Step 2) for up to 2 days.
Position rack in lower third of oven; preheat to 475°F. Line a large baking sheet with foil.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper and onion and cook until softened, about 5 minutes. Add turkey (or chicken) and cook, crumbling with a wooden spoon, until no longer pink, about 4 minutes. Add taco (or Southwest) seasoning and cook for 1 minute. Add tomatoes, tomato paste and water and bring to a simmer. Cook until most of the liquid has evaporated, 5 to 10 minutes. Stir in beans. Transfer to a large bowl and let cool to room temperature, stirring occasionally, about 15 minutes.
Divide dough into 6 equal pieces. On a lightly floured surface, roll or stretch each piece into a 6-inch circle. Place on the prepared baking sheet. For each calzone, sprinkle 1/4 cup cheese on one half, leaving a 1/2-inch border. Top with about 2/3 cup filling. Brush the border with water. Fold the dough over the filling and crimp the edges with a fork to seal. Cut several small slits in the tops to vent steam. Brush the calzones with the remaining 1 tablespoon oil.
Bake the calzones until browned on top, about 12 minutes. Let cool for 5 minutes before serving.
To make ahead:
Refrigerate filling (Step 2) for up to 2 days.
Originally appeared: EatingWell Magazine, January/February 2022
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Nutrition Facts(per serving)466Calories20gFat51gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
