Ingredients
½lb93% ground turkey
½tspgarlic powder
½tspcumin
½tspkosher salt
¼tspchili powder
¼tsppaprika
¼tsporegano
¼small onion,minced
1tbspbell pepper,minced
2tbspwater
2canned tomato sauce,¼ can
5tbsppart-skim shredded Mexican cheese blend
5ozunbleached all purpose,or whole wheat flour
1½tspbaking powder
¾tspkosher salt,use less if using table salt
1cupnon-fat Greek yogurt
1whole egg,beaten
Preparation
Brown turkey in a large skillet, breaking it into smaller pieces as it cooks.
When no longer pink, add dry seasoning and mix well.
Add the onion, pepper, water, and tomato sauce. Cover.
Simmer on Low for about 15 minutes, uncover. Simmer for about 8 to 12 minutes until dry.
Preheat oven to 375 degrees F.
Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
In a medium bowl, combine the flour, baking powder, and salt. Whisk well.
Add the yogurt and mix with a fork or spatula until well combined.
Lightly dust flour on a work surface and remove dough from the bowl. Knead the dough a few times until dough is tacky, but not sticky, about 15 turns. It should not leave the dough on your hand when you pull away.
Place on a floured work surface and roll the dough out until it’s very thin. Cut circles about 4¾ inches; cut out as many rounds as you can.
With the remaining dough, roll out and form into more rounds.
Place 2 tablespoons of the meat mixture on each round topped with ½ tablespoon of cheese.
Brush the edges with egg. Wash then fold the edge over and crimp with a fork.
Transfer to the baking sheet and brush the tops with egg wash.
Bake in the center of the oven for about 22 minutes, or until golden
