Every night at 6pm my family sits down to have dinner together.  My children patiently wait while I lay out the first course - a big healthy salad.  We eat slowly while chatting about our day and then move on to the main course - a small portion of baked chicken with some roasted vegetables.  Too full for dessert my children politely asked to be excused and run off to play.  This is NOT reality!  Not even close.  But for some reason when I tell people that my family and I eat clean they have that image in their head.  My kids are like every other kid out there - they are picky eaters who are not fond of green things!  Oh and my husband isn’t much better - his vegetable consumption is limited to potato, onion and corn.  So by far the trickiest part of healthy eating isn’t cooking, baking or even finding the time to make meals but finding meals my picky eaters will actually eat!  I pick my battles but with this recipe - I don’t have to!  I didn’t tell a single one of them that I had actually snuck in a bunch of spinach into their dinner.  My kids loved eating ‘inside out tacos’ and my husband even commented on how yummy these were.  Watch out Charlie Sheen cause I’m WINNING too!

~Sarah

Ingredients:

  • Homemade Pizza Dough
  • 1 pound ground protein of your choice (Organic grass fed lean ground beef, turkey or chicken work well.  You can also use crumbled extra firm tofu, black beans or lentils for a vegetarian/vegan option)
  • 1-3 tbsp Taco Seasoning Mix (amount will depend on how spicy you want your calzone)
  • 1 tbsp extra virgin olive oil
  • 1/4 cup diced white onion
  • 2 garlic cloves, minced
  • 1/2 large green bell pepper, diced
  • 1/4 cup salsa of your choice
  • 1/2 cup shredded Mexican-style cheese (I used Daiya Mozzarella Cheese)
  • 3/4 cup pureed spinach, kale or broccoli

Preparation:

  1. Preheat oven to 450 degrees and line a baking sheet with non-stick foil.
  2. Divide pizza dough into 4 equal portions.
  3. On a clean, lightly floured surface, roll each piece of dough into a 1/4 inch thick circle.
  4. Place each pizza circle on baking sheet and set aside.
  5. In a large non-stick skillet heat olive oil over medium-high heat. Add the onions and cook for 2-3 minutes. Add in the garlic, and saute for 30 seconds.
  6. Add in your protein, and cook for about 3 minutes.  Drain (if using meat) and return to the heat.
  7. Stir in the green pepper and taco seasoning mix and cook for an additional 3 minutes.
  8. Remove skillet from heat and stir in the salsa and spinach.
  9. Divide the taco mixture evenly onto 1/2 of each pizza dough circle, leaving a 1/2-inch border around the edges. Top the filling evenly with the shredded cheese.
  10. 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.
  11. Place calzones into the oven and cook for 15-20 minutes, or until the calzones are golden brown.
  12. Remove the calzones from the oven once they are done cooking and make sure to let them sit at room temperature for a few minutes.
  13. Serve with your choice of Homemade Guacamole or salsa.

Nutritional Info:

Makes 4 calzones.

Serving size 1 calzone.

Nutritional info based on using lean ground beef and milk based cheddar cheese.

Nutrients per serving: Calories: 478, Cal. from Fat: 170, Total Fat: 25g, Sat. Fat: 9g, Carbs: 30g, Fiber: 4g, Sugars: 2g, Protein: 32.5g, Sodium: 404.5mg, Chol: 90mg

Notes:

Leftover calzones can be stored in an airtight container in the fridge for up to 3 days.  Reheat in the oven at 450 degrees for 5-10 minutes.

You can also prepare the calzones ahead of time to be frozen.  Follow steps 1-10.  Bake for 10 minutes.  Remove from oven and let cool completely.  Refrigerate until well-chilled then wrap well in plastic wrap (or a freezer bag) and place in freezer.  To serve, remove from freezer, place on baking sheet and cook for 25-30 minutes.

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