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Healthy Recipe 
Turkey & Vegetable Calzone

Need some ideas on how to use your leftover turkey? Here's a recipe from the American Heart Association that serves up turkey in a flavorful way.

Prep time: 40 min


Yield: 4 servings
Vegetable oil spray
8 oz fresh mushrooms, sliced
1 cup chopped onions (about 2 medium)
1/2 cup chopped green, red, or yellow bell pepper
1 tsp dried oregano, crumbled
1 clove garlic minced or 1/2 tsp. bottled minced garlic
1/4 tsp crushed red pepper or black pepper
1 cup, cooked, skinless turkey, finely chopped
10 oz package refrigerated pizza dough
2/3 cup shredded part-skim mozzarella cheese (2.5-3 oz)
1 TBSP 1% or lower fat milk

Spray a large skillet with vegetable oil spray.
Add mushrooms, onion, bell pepper, oregano, garlic, and pepper.
Cook over medium heat, stirring occasionally, for 15 to 20 minutes or until mushrooms are tender and most of the liquid has evaporated.
Stir chopped turkey into mushroom mixture. Set aside.
Preheat oven to 375.
Lightly flour a flat surface and unroll pizza dough onto it.
With a rolling pin, roll pizza dough into a 13-inch circle. Transfer to a baking sheet or pizza pan.
Spoon turkey mixture on half of the dough circle to within 1 inch of the edge. Sprinkle cheese over turkey mixture.
Moisten edges of dough with water. Fold dough in half over filling. Seal edge by pressing with the tines of a fork.
Prick top. Brush top with milk.
Bake uncovered, for 30-35 minutes or until crust is light brown and filling is heated through.
Let stand 5 minutes. Cut into wedges to serve.

Tip: To make calzones when you don't have leftover turkey, cut about 5.5 oz of boneless, skinless turkey breast into bite size pieces. About 5-7 minutes before the mushroom mix is ready, stir in the raw turkey. Cook until the turkey is no longer pink in the center. Continue as above.

Nutrient analysis per serving
Total Fat 
 7 grams
 20 grams
Saturated Fat 
 3 grams
 42 grams
 32 mgs
 425 mgs


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