• 1/2 pound ground turkey or chicken breast
  • 1 (8 ounce) package crescent roll dough
  • Olive or canola spray oil
  • 1 tablespoon Dijon mustard
  • Pinch freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound lean ground beef
  • 1 medium onion, chopped
  • 1/8 teaspoon fine sea salt
  • 2 tablespoons tomato paste
  • 1 cup grape tomatoes, each cut in half
  • 1 cup shredded Parrano cheese or Parmigiano Reggiano

  • How to do it: 

    Preheat the oven to 375°F. Prepare a 9- or 9 1/2-inch pie dish with spray oil. Unroll crescent roll dough and press it into the pie dish, piecing together to form a crust. Brush with mustard and set aside.
    In a large skillet, heat oil over medium-high heat. Add onion and cook 8 minutes, stirring occasionally, until soft and golden. Reduce heat to medium and stir in tomato paste. Cook 1 minute. Add beef, turkey salt and pepper, and cook 5 minutes, until beef is browned and cooked through, using a spatula to break up meat as it cooks. Stir in grape tomatoes and cook 5 minutes longer.
    Spoon meat mixture into the prepared pie crust and top with cheese. Bake on the bottom rack of the oven 20 minutes or until crust is golden brown and cheese is melted.
    Nutritional Info: 
    PER SERVING:230 calories (90 from fat)10g total fat3.5g saturated fat50mg cholesterol370mg sodium17g carbohydrate (1g dietary fiber3g sugar)18g protein

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