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Big Game Taco Calzones by Foodtastic Mom #YesYouCAN #ad
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Big Game Taco Calzones

Author Foodtastic Mom

Ingredients

  • One recipe Make Ahead Pizza Dough
  • 1 pound 16 oz. lean ground turkey meat
  • 1 packet taco seasoning
  • 1 can 15 oz. Rosarita whole pinto beans, drained and rinsed
  • 1 can 10 oz. RO*TEL, drained
  • 1 T. fresh lime juice divided
  • 1/2 t. salt divided
  • 1/4 c. fresh cilantro chopped
  • 1 block 8 oz. Colby Monterey Jack cheese, shredded
  • 1 avocado
  • 1 T. lime juice
  • 1 t. salt
  • 1/2 c. sour cream
  • 4 T. unsalted butter melted

Instructions

  • Preheat oven to 450 degrees and line two sheet pans with parchment paper.
  • Cook the turkey and taco seasoning according to package directions. Set aside to cool.
  • In a clean bowl, toss together the pinto beans, RO*TEL tomatoes, 1 tablespoon of lime juice, 1/2 teaspoon of salt and cilantro. Set aside.
  • Mash together the avocado and remaining lime juice and salt until smooth. Mix together with the sour cream. Store in the refrigerator until ready to serve.
  • Flatten each ball of dough into about a 12-inch circle. Top each dough ball with the turkey taco meat, bean mixture and cheese (see picture above). Fold each piece of dough over the toppings (in half) and roll the edges upward to completely seal.
  • Place the calzones on the parchment lined baking sheets (two per sheet). Use a sharp knife to make three small slits in the top of each calzone.
  • Bake the calzones at 450 degrees for 10 minutes. Reduce the oven temperature to 400 degrees. Rotate the pans in the oven. Bake for an additional 15 minutes until calzones are golden brown. Remove the calzones from the oven and brush with melted butter.
  • Allow to cool for about 15 minutes. Slice and serve with avocado sour cream sauce.