Taco calzones with avocado cream

4 servings
20 min
40 min
Very Easy


Number of serving: 4
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


  • 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.


Taco Calzones with Avocado Cream, photo 1Taco Calzones with Avocado Cream, photo 2Taco Calzones with Avocado Cream, photo 3


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