Here we combine two favorite family dinners—chili and pizza—into calzones packed full of lean turkey, bell peppers and sharp Cheddar. Dish them up with a side salad to complete the meal.
Position rack in lower third of oven; preheat to 475°F. Line a large baking sheet with foil.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper and onion and cook until softened, about 5 minutes. Add turkey (or chicken) and cook, crumbling with a wooden spoon, until no longer pink, about 4 minutes. Add taco (or Southwest) seasoning and cook for 1 minute. Add tomatoes, tomato paste and water and bring to a simmer. Cook until most of the liquid has evaporated, 5 to 10 minutes. Stir in beans. Transfer to a large bowl and let cool to room temperature, stirring occasionally, about 15 minutes.
Divide dough into 6 equal pieces. On a lightly floured surface, roll or stretch each piece into a 6-inch circle. Place on the prepared baking sheet. For each calzone, sprinkle 1/4 cup cheese on one half, leaving a 1/2-inch border. Top with about 2/3 cup filling. Brush the border with water. Fold the dough over the filling and crimp the edges with a fork to seal. Cut several small slits in the tops to vent steam. Brush the calzones with the remaining 1 tablespoon oil.
Bake the calzones until browned on top, about 12 minutes. Let cool for 5 minutes before serving.
Refrigerate filling (Step 2) for up to 2 days.
Serving Size: 1 calzone
Per Serving: Cal 466, Fat 20g (sat 7g), Chol 54mg, Carbs 51g, Total sugars 5g (added 0g), Protein 25g, Fiber 10g, Sodium 664mg, Potassium 508mg.