MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Mexican Stromboli
Categories: Low-fat, Low-cal, Main dish
Yield: 8 servings
1 lb Ground turkey
15 oz Can kidney or pinto beans
1 1/2 c Salsa
2 pk Refrigerated pizza dough
3/4 c Monterey Jack cheese, shred
Milk
1 tb Yellow cornmeal
(Use reduced fat Monterey Jack cheese)
Rinse and drain beans. Cook turkey in a large skillet until no longer
pink; drain. Stir in half of the beans and all of the salsa. Mash
remaining beans and add to the meat mixture. Bring to boiling, reduce
heat, and simmer, uncovered, about 5 minutes or until most of the
liquid has evaporated. Cool about 5 minutes. Spray a 15x10x1-inch
pan with Pam; set aside. On a lightly floured surface, roll one sheet
of pizza dough into a 12x10 -inch rectangle. Trim to a 10-inch
square, reserving trimmings. Spoon half of the shredded cheese down
the center of the dough square. Spoon half of the meat mixture over
the cheese. Moisten dough edges with milk. Bring sides of dough
together over filling; stretch and pinch to seal well. Fold ends up
and over the seam; seal well. Repeat with remaining ingredients.
Place rolls, seam side down, on prepared baking pan. Prick tops with
fork. Brush tops with milk. If desired, cut trimmings into shapes and
place on top of roll; brush with milk. Sprinkle tops of rolls with
cornmeal. Bake, uncovered, 25 - 30 minutes at 375, until light brown.
Exchanges: 3 1/2 bread, 2 meat, 1 1/2 fat.
Per serving: 424 calories, 13 g fat, 29 mg cholesterol, 749 mg
sodium, 59 g carbohydrate,
5 g dietary fiber, 22 g protein
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