I’d be hard pressed to choose a favorite between Mexican and Italian cuisines. I like preparing and love eating foods from both regions. It is for this reason that I was excited to find a recipe in the March 2009 issue of Cooking Light for Tex-Mex Calzones – an Italian concept with Mexican ingredients and flavors. I set out to make my own version of this yummy-sounding meal, and came up with this recipe.
| Name: | Taco Calzones with Avocado Cream |
|---|---|
| Cuisine | Fusion |
| Prep Time | 20 minutes |
| Cooking Time | 20 minutes |
| Total Time | 40 minutes |
| Servings | 4 |
| Yield | 4 calzones |
Lean ground turkey flavored with a homemade taco seasoning mix is first sauteed with fragrant onions, garlic, and green bell peppers; then topped with reduced-fat shredded Mexican blend cheese; and finally tucked into pizza dough pockets…
… which are baked into crisp golden brown calzones.
The Taco Calzones are served with a cool and creamy mash of rich avocado and thick Greek yogurt, which beautifully balances out the piping hot, slightly spicy, and cheesy filling.
Taco Calzones with Avocado Cream
inspired by Tex-Mex Calzones from Cooking Light
yields 4 calzones
Ingredients
- homemade or store-bought pizza dough – enough for 4 servings
- 1/2 lb lean ground turkey (7% fat)
- homemade taco seasoning blend, recipe follows*
- 2 tsp extra virgin olive oil
- 1/4 cup diced white onion
- 2 garlic cloves, minced
- 1/2 large green bell pepper, diced (about 1/2 cup)
- 1/4 cup salsa of choice
- 1/2 cup shredded light Mexican-style cheese
- 1/2 large avocado, peeled and pitted
- 1/4 cup 2% plain Greek yogurt
- 1/4 tsp Kosher salt
- freshly ground black pepper, to taste
Directions
Preheat oven to 450 degrees F.
Divide pizza dough into 4 equal portions. On a clean, lightly floured surface, roll each piece of dough into a 1/4 inch thick circle of about 7 inches in diameter. Place all dough circles onto a non-stick (or lined) baking sheet.
Heat olive oil in a non-stick skillet over medium-high heat. Add the onions and cook for 2-3 minutes, or until the onions have begun to soften. Add in the garlic, and saute for 30 seconds or until fragrant.
Add in the ground turkey, and cook for about 3 minutes, stirring to crumble.
Stir in the green pepper and taco seasoning mix and cook for an additional 3 minutes.
Remove skillet from heat and stir in the salsa.
Divide the cooked meat and vegetables into 4 equal servings and spoon each onto 1/2 of a pizza dough circle, leaving a 1/2-inch border around the edges. Top the filling evenly with the shredded cheese.
Fold the other half of the pizza dough over the filling and pinch edges closed. Using the tines of a fork, pierce the top of each calzone a few times to let the steam out while cooking.
Place calzones into the oven, and cook for 15-20 minutes, or until the calzones are golden brown. (If planning on freezing all or some of the calzones, par-bake for 10 minutes, let cool completely at room temperature, refrigerate until well-chilled, wrap well in plastic wrap, then place in freezer in heavy-duty zip-top plastic bag).
Meanwhile, prepare the avocado cream by mashing together the avocado flesh, yogurt, salt and pepper in a small bowl.
Once cooked, let the calzones sit at room temperature for a few minutes. Slice each calzone in half, and serve with the avocado cream.
Instructions
1. Prepare the Taco Filling
a. In a skillet cook the ground beef over medium heat until it’s no longer pink breaking it into crumbles as it cooks.
b. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
c. Stir in the taco seasoning mix and black beans. Cook for an additional 2-3 minutes until the mixture is well combined and heated through. Remove from heat.
2. Make the Avocado Cream
a. In a food processor combine the ripe avocados sour cream lime juice and cilantro leaves.
b. Blend until the mixture is smooth and creamy. Season with salt and pepper to taste. Transfer the avocado cream to a bowl and set aside.
3. Assemble the Calzones
a. Preheat your oven to 375°F (190°C).
b. Divide the pizza dough into equal portions, depending on how many calzones you want to make. Roll each portion into a circle, about 6-8 inches in diameter.
c. Spoon the taco filling onto one half of each dough circle, leaving a border around the edge.
d. Sprinkle shredded cheddar cheese and diced tomatoes over the taco filling, and add a pinch of fresh cilantro.
e. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges to seal the calzones.
4. Bake the Calzones
a. Place the assembled calzones on a baking sheet lined with parchment paper.
b. Brush the tops of the calzones with the beaten egg wash for a golden finish.
c. Bake in the preheated oven for 15-20 minutes or until the calzones are golden brown and crisp.
5. Serve and Enjoy
a. Once out of the oven let the calzones cool for a few minutes.
b. Serve the taco calzones warm with a generous dollop of creamy avocado sauce.
These Taco Calzones with Creamy Avocado Sauce are a delightful culinary fusion that will have your taste buds dancing with joy. The savory taco filling wrapped in golden, flaky dough and paired with the rich avocado cream creates a harmonious blend of flavors. Whether it’s a family dinner or a special gathering with friends, these calzones are sure to be a hit. Enjoy this creative twist on classic favorites and savor the deliciousness of this mouthwatering dish!
*Homemade Taco Seasoning Blend (good for 1/2 lb of ground meat)
- 1 1/2 tsp chili powder
- 3/4 tsp ground cumin
- 1/2 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp paprika
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/8 tsp crushed red pepper flakes
- 1/8 tsp oregano
Estimated Nutrition Per Serving
Calories:550 kcal
Protein:25g
Carbohydrates:40g
Dietary Fiber:8g
Sugars:3g
Fat:35g
Saturated Fat:12g
Cholesterol:75mg
Sodium:1200mg
Vitamin C:15% of the Daily Value (DV)
Calcium:20% of the DV
Iron:20% of the DV
