Taco calzones with avocado cream

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Starter

4 servings

Very Easy

1 hour

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Ingredients

• homemade or store-bought pizza dough ? enough for 4 servings
• 1/2 lib raground turkey (7% fat)
• homemade taco seasoning blend, recipe follows*
• 2 teaspoons extra virgin olive oil
• 1/4 cup diced white onion
• 2 garlic cloves, minced
• 1/2 large green bell pepper, diced (about 1/2 cup)
• 1/4 cup salsa of choice
• 1/2 cup shredded light Mexican-style cheese
• 1/2 large avocado, peeled and pitted
• 1/4 cup 2% plain Greek yogurt
• 1/4 teaspoon Kosher salt
• freshly ground black pepper, to taste

Homemade Taco Seasoning Blend (good for 1/2 lb of ground meat):

• 1 1/2 teaspoon chili powder
• 3/4 teaspoon ground cumin
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon paprika
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon oregano

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Preparation

• Preheat oven to 450 degrees F. Divide pizza dough into 4 equal portions. On a clean, lightly floured surface, roll each piece of dough into a 1/4 inch thick circle of about 7 inches in diameter. Place all dough circles onto a non-stick (or lined) baking sheet.
• Heat olive oil in a non-stick skillet over medium-high heat. Add the onions and cook for 2-3 minutes, or until the onions have begun to soften. Add in the garlic, and saute for 30 seconds or until fragrant.
• Add in the ground turkey, and cook for about 3 minutes, stirring to crumble. Stir in the green pepper and taco seasoning mix and cook for an additional 3 minutes.
• Remove skillet from heat and stir in the salsa. Divide the cooked meat and vegetables into 4 equal servings and spoon each onto 1/2 of a pizza dough circle, leaving a 1/2-inch border around the edges.
• Top the filling evenly with the shredded cheese. Fold the other half of the pizza dough over the filling and pinch edges closed. Using the tines of a fork, pierce the top of each calzone a few times to let the steam out while cooking.
• Place calzones into the oven, and cook for 15-20 minutes, or until the calzones are golden brown. (If planning on freezing all or some of the calzones, par-bake for 10 minutes, let cool completely at room temperature, refrigerate until well-chilled, wrap well in plastic wrap, then place in freezer in heavy-duty zip-top plastic bag).
• Meanwhile, prepare the avocado cream by mashing together the avocado flesh, yogurt, salt and pepper in a small bowl. Once cooked, let the calzones sit at room temperature for a few minutes. Slice each calzone in half, and serve with the avocado cream.

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