Seth helped me make this last night and he said it was one of his favorite meals that we’ve had. I also made the Summer Squash Casserole for the side. The recipe originally came from the April 09 issue of Parents magazine.
I used Publix bakery pizza dough, chicken instead of turkey, mozarella cheese instead of the others, and alfredo sauce instead of the tomato pasta sauce. We also used a bit less than the whole pkg of spinach. It was delicious.
-1 pkg (10 oz) frozen chopped spinach, thawed and well drained
-1/2 c shredded Colby & Monterey Jack cheese blend
-1 pkg (11 oz) refrigerated thin crust pizza crust
-1 c pasta sauce
-2 t milk
-1 tsp grated parmesan
-1 lb turkey-breast tenderloins, cut into strips
1. Heat oven to 400. Boil a cup of water on medium in a large skillet; add turkey and return to boiling. Cover; simmer 8-10 minutes. Allow to cool slightly, then chop.
2. Unroll crust into a 14X12 rectangle on a parchment paper-lined baking sheet. Spoon half the sauce down the center, lengthwise, leaving 3″ 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 w/ Parmesan.
3. Bake for 12 min and serve with remaining sauce.