Tex-Mex Calzones with Black Bean Salad

These are from the latest issue of Cooking Light, and totally good. Pillsbury pizza dough isn't too bad on the fat and calories like I expected, not like their biscuits or crescent rolls, and it tastes great. I couldn't find thin crust, so I got classic. And pay attention to your salsa verde - Mrs. Renfroe's is smoking hot while Trader Joe's is quite mild, and there's everything in between. I accidentally made them too hot for the kids, a mistake I won't make again. These are going in my regular recipe rotation.

Calzones:

8 oz. ground turkey breast
1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1/4 tsp ground cumin

1/2 tsp chili powder

2 garlic cloves, minced

1/2 cup fat-free salsa verde

1 (11 oz.) can refrigerated thin-crust pizza dough

3/4 cup (3 oz.) preshredded Mexican blend cheese

Cooking spray or parchment

1/4 cup fat-free sour cream

1. Preheat oven to 425. Heat a large nonstick skillet over med-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.

2. Unroll dough; divide into 4 equal portions. Roll each portion into a 4 x 6 inch rectangle. Working with one rectangle at a time spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 T cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray or parchment. Repeat with remaining dough and turkey mixture. Bake at 425 for 12 minutes or until edges are browned. Serve with sour cream. Makes 4 calzones

Black Bean Salad:

1 (15 oz.) can rinsed and drained black beans

1 cup quartered cherry tomatoes

1/2 cup chopped red onion

1/4 cup chopped celery

2 T fresh lime juice

2 T chopped fresh cilantro

1 T olive oil

Combine ingredients in a medium bowl; toss well to coat.

Recipes from Cooking Light, March 2009