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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 TOP

Servings

Save leftovers for tomorrow’s lunch.

Ingredients and Preparation TOP

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 425˚F.
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.

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