• Turkey-artichoke Calzones

    Nutrition Facts

    Serving Size 1/6 of recipe
    Calories 284.5
    Total Fat 7.5 g
    Saturated Fat 4 g
    Sodium 766 mg
    Total Carbohydrate 35.5 g
    Dietary Fiber 2 g
    Protein 20 g

    Servings and Times

    Servings 6
    Save leftovers for tomorrow’s lunch.

    Ingredients and Preparation

    Ingredients Measures
    Turkey breast filet 5 ounces
    Water-packed artichoke hearts, drained, chopped, and patted dry with paper towels 1 cup
    Baby spinach 2 cups
    Garlic clove, minced ¼ teaspoon salt 1
    Fresh ground pepper to taste
    Shredded part-skim mozzarella cheese 1 ½ cups
    Refrigerated pizza dough 1 (13.8-ounce) can
    Cornmeal 2 teaspoons
    Directions
    1. Preheat oven to 425˚F.
    2. Fill a large pot 2/3 of the way full with water. Boil turkey until tender, about 15-20 minutes. Let cool and shred by hand or with a fork.
    3. In a large bowl, gently combine turkey, artichokes, spinach, garlic, salt, pepper, and mozzarella.
    4. Unroll dough into a rectangle onto a baking sheet sprinkled with cornmeal. Spread filling across half of the dough, leaving a 1-inch border along the edges. Fold over the empty half of the dough and press edges together to seal. Bake for about 18 minutes, until golden. Slice into 6 pieces and serve with marinara sauce.

    Exchanges2 starches; 1 medium-fat meat substitute; 0.5 very lean meat; 1 vegetable

    Side Suggestions: Marinara SauceSpread on top of calzone or dip calzone in sauce.

    Side Suggestions: Classic Tossed SaladTop chopped fresh romaine lettuce with tomatoes, cucumbers, red onions, olive oil, and balsamic vinegar.

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