Turkey-artichoke Calzones

Adapted from CooksAid.com

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

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
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.