MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mexican Stromboli
 Categories: Low-fat, Low-cal, Main dish
      Yield: 8 servings
 
      1 lb Ground turkey
     15 oz Can kidney or pinto beans
  1 1/2 c  Salsa
      2 pk Refrigerated pizza dough
    3/4 c  Monterey Jack cheese, shred
           Milk
      1 tb Yellow cornmeal
 
  (Use reduced fat Monterey Jack cheese)
  
  Rinse and drain beans.  Cook turkey in a large skillet until no longer
  pink; drain.  Stir in half of the beans and all of the salsa. Mash
  remaining beans and add to the meat mixture. Bring to boiling, reduce
  heat, and simmer, uncovered, about 5 minutes or until most of the
  liquid has evaporated.  Cool about 5 minutes. Spray a 15x10x1-inch
  pan with Pam; set aside. On a lightly floured surface, roll one sheet
  of pizza dough into a 12x10 -inch rectangle.  Trim to a 10-inch
  square, reserving trimmings. Spoon half of the shredded cheese down
  the center of the dough square. Spoon half of the meat mixture over
  the cheese. Moisten dough edges with milk.  Bring sides of dough
  together over filling; stretch and pinch to seal well. Fold ends up
  and over the seam; seal well. Repeat with remaining ingredients.
  Place rolls, seam side down, on prepared baking pan. Prick tops with
  fork. Brush tops with milk. If desired, cut trimmings into shapes and
  place on top of roll; brush with milk. Sprinkle tops of rolls with
  cornmeal.  Bake, uncovered, 25 - 30 minutes at 375, until light brown.
  
  Exchanges:  3 1/2 bread, 2 meat, 1 1/2 fat.
  
  Per serving:  424 calories, 13 g fat, 29 mg cholesterol, 749 mg
  sodium, 59 g carbohydrate,
    5 g dietary fiber, 22 g protein
 
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