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Smoked Turkey-Broccoli Calzone
Smoked Turkey-Broccoli Calzone

Smoked Turkey-Broccoli Calzone

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Cook Minutes 25 Min
Prep : 10 Min Cook: 15 Min
A savoury filling of smoked turkey, broccoli, tomatoes, onions, cheddar cheese and MIRACLE WHIP is baked inside a refrigerated pizza crust for hot hearty sandwiches.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup frozen chopped broccoli, thawed, drained
1/4 lb. (115 g) deli reduced-sodium turkey breast, chopped
1 cup Cracker Barrel Shredded Double Cheddar Cheese
1 plum tomato, seeded, chopped
1 Tbsp. chopped onions
1/4 cup Miracle Whip Original Spread
1 can (391 g) refrigerated pizza crust
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How do I make it ?
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Step 1
Heat oven to 425°F.
Step 2
Combine all ingredients except pizza crust.
Step 3
Unroll crust onto baking sheet sprayed with cooking spray; pat into 15x10-inch rectangle. Cut into 4 rectangles.
Step 4
Spoon 3/4 cup broccoli mixture onto half of each rectangle; fold dough in half to enclose filling. Press edges together with fork to seal.
Step 5
Bake 12 to 15 min. or until golden brown. Cool slightly.
Kraft Kitchen Tips!
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Serving Suggestion
Balance this hearty sandwich with a mixed green salad tossed with your favourite Kraft Dressing.
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Special Extra
Sprinkle calzones with Italian seasoning before baking.
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Nutrition
Calories
410
Calories From Fat
0
% Daily Value
Total fat 14 g
22 %
Saturated fat 6 g
30 %
Cholesterol 40 mg
Sodium 1110 mg
46 %
Total carbohydrate 51 g
17 %
Dietary fibre 2 g
8 %
Sugars 8 g
Protein 19 g
Vitamin A
6 %
Vitamin C
15 %
Calcium
15 %
Iron
25 %
Servings
4 servings, 1 calzone (230 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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