- 1 lb turkey breast tenderloins (I am sure it would be great with chicken, too. Incidentally, I cooked 2 lbs and used the rest in another recipe later in the week when I made this the first time. Use leftovers from Thanksgiving, if available.)
- 1 pkg (11 oz) refrigerated thin crust pizza crust (like Pillsbury)
- 1 cup pasta sauce or pizza sauce
- 1 pkg (10 oz) frozen chopped spinach, thawed and well drained (I forgot to thaw so I heated in microwave for a couple of minutes and then pressed the water out in a colander)
- 1/2 cup shredded cheese (Colby & Monterey Jack is great in this, cheddar or mozzarella would be good, too, if that is what you have)
- 2 tsp grated Parmesan
- 2 tsp milk
- Preheat oven to 400. Boil a cup of water on medium in a large skillet. Cut turkey into strips and add to boiling water. Return to boiling, cover and simmer for 8-10 minutes. Allow to cool slightly and then chop. **If you are using leftover turkey, you just need to make sure it is chopped.
- Unroll crust onto baking sheet lined with parchment paper or sprayed with cooking spray. Spoon half of the sauce down the center, lengthwise, leaving about 3 inches on either side. Layer spinach, turkey, and cheese over sauce.
- Cut 12 strips on both sides of crust. Fold strips over filling, so they overlap. Brush with milk and sprinkle with Parmesan.
- Bake for 12 minutes, serve with remaining sauce.
Difficulty: When you see the finished product, it will look like it was hard, but it isn't at all!
Time: 35 minutes (15 prep, 20 cook)
Source: Parents Magazine, April 2009