spiced turkey empanada

jamie17

Spiced Turkey Empanada

Serves 4

1/2 lb white-meat ground turkey
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cumin
1/4 tsp sweet chili powder
1 tbsp olive oil
1 can (15 oz) diced tomatoes, drained
1 cup green or black olives, chopped
2 tbsp chopped pickled jalapeños (optional)
Vegetable oil cooking spray
1 lb raw frozen pizza dough, defrosted in the microwave or overnight in the fridge

Heat oven to 400°. Sprinkle turkey with salt, pepper, cumin and chili powder. Heat oil in a large skillet over high heat. Cook turkey, breaking up with a spoon, until brown, 3 to 4 minutes. Stir in tomatoes, olives and jalapeños. Cover; reduce heat to low. Simmer until turkey is cooked through and tomatoes are soft, 3 to 4 minutes.

Coat a large cookie sheet with cooking spray. Cut dough into 4 equal portions. Pull dough into 4 flat disks, each 8 inches in diameter. Top each round with 1/2 cup turkey filling. Fold dough in half and fold bottom edge over top. Press closed. Transfer to cookie sheet and coat empanadas with cooking spray. Bake until dough is firm and golden brown, 10 to 15 minutes. Transfer to a wire rack to cool. Serve with 1/2 cup baby carrots. Store empanadas in an airtight container in the fridge for up to 3 days.

Tip: Many local pizza shops may sell you fresh raw pizza dough at a reasonable price if you ask nicely.
These are really good to take in to work for lunches

419 calories per serving, 10.4 g fat (1.3 g saturated), 59.8 g carbs, 8.1 g fiber, 22.4 g protein

jamie17

Spiced Turkey Empanada

Serves 4

1/2 lb white-meat ground turkey
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cumin
1/4 tsp sweet chili powder
1 tbsp olive oil
1 can (15 oz) diced tomatoes, drained
1 cup green or black olives, chopped
2 tbsp chopped pickled jalapeños (optional)
Vegetable oil cooking spray
1 lb raw frozen pizza dough, defrosted in the microwave or overnight in the fridge

Heat oven to 400°. Sprinkle turkey with salt, pepper, cumin and chili powder. Heat oil in a large skillet over high heat. Cook turkey, breaking up with a spoon, until brown, 3 to 4 minutes. Stir in tomatoes, olives and jalapeños. Cover; reduce heat to low. Simmer until turkey is cooked through and tomatoes are soft, 3 to 4 minutes.

Coat a large cookie sheet with cooking spray. Cut dough into 4 equal portions. Pull dough into 4 flat disks, each 8 inches in diameter. Top each round with 1/2 cup turkey filling. Fold dough in half and fold bottom edge over top. Press closed. Transfer to cookie sheet and coat empanadas with cooking spray. Bake until dough is firm and golden brown, 10 to 15 minutes. Transfer to a wire rack to cool. Serve with 1/2 cup baby carrots. Store empanadas in an airtight container in the fridge for up to 3 days.

Tip: Many local pizza shops may sell you fresh raw pizza dough at a reasonable price if you ask nicely.
These are really good to take in to work for lunches

419 calories per serving, 10.4 g fat (1.3 g saturated), 59.8 g carbs, 8.1 g fiber, 22.4 g protein

lotusfromthemud

may I humbly suggest, from the recipe archives:

http://www.myfitnesspal.com/topics/show/1612-five-minute-whole-wheat-pizza-crust?hl=whole+wheat+pizza#posts-9225

an excellent, very easy recipe for pizza crust that would go great with these.

These sound amazing. . .man do I miss wheat. (long story. . .allergic )