***CRUST*** 1 1/2 pounds Frozen Bread Dough — * see note
1 teaspoon olive oil
***SAUCE & TOPPINGS*** 1/2 teaspoon olive oil
1 pound turkey light meat — skinless, cooked
— and cubed 1/2 cup onions — chopped
1/2 cup bell peppers — chopped
2 envelopes onion soup mix
1 2/3 cups frozen mixed vegetables — thawed
3 cups mashed potatoes
1/2 teaspoon sage
1/2 teaspoon garlic powder
2 whole egg whites — slightly beaten
3/4 cup fat-free cheddar cheese — shredded
To prepare crust, using fingertips, spread dough to cover the bottom of a 14″ p izza pan that has been coated with cooking spray. Push dough up to the edge of the pan, forming a rim. If dough is too sticky, dust with flour. With a fork, p rick the dough 15 times. Brush with oil. Preheat oven to 350. Bake crust for 7 minutes. Remove from oven and set aside. In a skillet, heat oil over medium he at. Add turkey, onions, and bell peppers. Cook until turkey is no longer pink a nd vegetables are tender. Add soup m ixes and mixed vegetables. Mix well. In a mixing bowl, combine mashed potatoes, sage, garlic powder, egg whites and cheese. Mix well. Spread meat mixture eve nly over crust. Then, spread potato mixture carefully over the top. Bake for 45 minutes, or until potato topping begins to brown and crust is golden brown.
Per serving: 351 Calories; 4g Fat (11% calories from fat); 21g Protein; 58g Car bohydrate; 51mg Cholesterol; 612mg Sodium Serving Ideas : Cut and serve. NOTES : Let dough thaw at room temperature about 1 1/2 hours.
from the Frozen Assets List