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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 |
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
- Preheat oven to 425ÀöF.
- 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.
- In a large bowl, gently combine turkey, artichokes, spinach, garlic, salt, pepper, and mozzarella.
- 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.
Exchanges
2 starches; 1 medium-fat meat substitute; 0.5 very lean meat; 1 vegetable
Side Suggestions: Marinara Sauce
Spread on top of calzone or dip calzone in sauce. .
Side Suggestions: Classic Tossed Salad
Top chopped fresh romaine lettuce with tomatoes, cucumbers, red onions, olive oil, and balsamic vinegar.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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