Tejas Chipotle Pizza Recipes

Steps:

• 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.

Steps:

• *Forancho puree: Ancho chiles are dried poblanos, dark brown peppers found in the produce section of the supermarket.
• Remove the seeds and stem from one ancho chile pepper, place in a small saucepan with water to cover.
• Bring to a boil and simmer until ancho is tender.
• Purée in a food processor.
• Preheat oven to 325°F.
• Melt the butter and let cool to warm.
• Toast the chopped nuts until lightly brown.
• Beat eggs well and then add sugars and flour.
• Beat until smooth.
• Add warm butter to the batter and mix well (it is important for butter to be warm so chocolate chips will melt some).
• Add chile puree.
• Stir in nuts and chocolate chips.
• Pour filling into pastry shell and bake for 45 to 60 minutes until done.

Steps:

• Heat oven to 425°F.
• Lightly spray 13x9-inch pan with non-Stick Cooking Spray.
• Unroll pizza crust dough in pan; press dough to edges of pan.
• In small bowl, mix preserves, barbecue sauce and chiles. Spread mixture evenly over dough to within 1/4 inch of edges.
• Top with chicken, onion and cheeses.
• Bake 12 to 20 minutes or until cheeses are melted and edges are deep golden brown.
• Sprinkle with cilantro.

Steps:

• Add the ingredients into a mason jar. Screw the lid on tightly and shake vigorously.
• The dressing can remain in the fridge for 1-2 weeks.
• Nutrition Calories: 2165 Fat: 214 grams Carbs: 74 grams Fiber: 46 grams Sugars: 46 grams Protein: 2 grams
• Enjoy!