Spiced Turkey Empanada

1/2 lb white-meat ground turkey
1/2 tsp salt
1/4 tsp pepper
1/2 tsp cumin
1/2 tsp sweet chili powder
1.5 tbsp olive oil
1 can (15 oz) diced tomatoes, drained (I used Hunt's Jalepeno diced tomatoes)
1 cup green or black olives, chopped (I used 1 cup diced celery)
2 tbsp chopped pickled jalapeños (optional - mixed in with tomatoes)
Vegetable oil cooking spray
1 lb raw frozen pizza dough, defrosted in the microwave or overnight in the fridge (I used TJs refrigerated whole wheat pizza dough)

Heat oven to 400°. Sprinkle turkey with salt, pepper, cumin and chili powder. Heat oil in a large skillet over high heat. Cook turkey, breaking up with a spoon, until brown, 3 to 4 minutes. Stir in tomatoes, olives(celery) and jalapeños. Cover; reduce heat to low. Simmer until turkey is cooked through and tomatoes are soft, 3 to 4 minutes.

Coat a large cookie sheet with cooking spray. Cut dough into 4 equal portions. Pull dough into 4 flat disks, each 8 inches in diameter. Top each round with 1/2 cup turkey filling. Fold dough in half and fold bottom edge over top. Press closed. Transfer to cookie sheet and coat empanadas with cooking spray. Bake until dough is firm and golden brown, 10 to 15 minutes. Transfer to a wire rack to cool. Serve with 1/2 cup baby carrots. Store empanadas in an airtight container in the fridge for up to 3 days.

Number of Servings: 4

Recipe submitted by SparkPeople user BLACKDOVE5.