Ingredients
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1 lb ground turkey
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1 tablespoon olive oil
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1/2 cup frozen peas, thawed
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1/2 cup frozen corn, thawed
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1/2 cup zucchini, diced fine
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1/2 cup onion, diced fine
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1/2 cup bell pepper, diced fine
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1/4 cup red bell pepper, diced fine
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1/2 teaspoon black pepper
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1 teaspoon fresh sage, minced
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1 teaspoon honey
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salt
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1 chipotle chile in adobo, diced, plus
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1 1/2 teaspoons adobo sauce
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8 ounces jalapeno jack cheese, grated, divided
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1 (10 count) can refrigerated crescent dinner rolls
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1 garlic clove, minced
Instructions
- In skillet brown ground turkey, drain well.
- Add olive oil, garlic, peas, corn, zucchini, onion, bell pepper,& red pepper: Sauté until vegetables are tender.
- Remove from heat, stir in chipotle pepper, sage, adobe sauce, salt, honey, and 4 oz of the grated cheese.
- Preheat oven to 350°F.
- Spray pizza pan with cooking spray.
- Open crescent rolls to form rectangle, lightly press slits together: With rolling pin, roll into free form circle, you do not have to be exact, (You may need 1-2 T flour).
- Place dough into pizza pan and lightly mash into the right shape trying to keep dough even.
- Spoon meat and vegetable topping onto dough.
- Top with 4 oz grated cheese.
- Bake for 12-15 minutes or until crust is browned and cheese is melted.
- Let stand 5 minutes before serving.
- Cut into 8 wedges.