||1/6 of recipe
Servings and Times
Save leftovers for tomorrow’s lunch.
Ingredients and Preparation
|Turkey breast filet
|Water-packed artichoke hearts, drained, chopped, and patted dry with paper towels
|Garlic clove, minced
¼ teaspoon salt
|Fresh ground pepper to taste
|Shredded part-skim mozzarella cheese
||1 ½ cups
|Refrigerated pizza dough
||1 (13.8-ounce) can
- 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.
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.