Spicy Turkey Empanadas with Zucchini and Avocado Salsa Verde

Spicy Turkey Empanada
Makes 15-20

1 lb Ground Turkey
1/4 Cup Yellow Onion-diced
1 Garlic Clove-diced
1 Cup Fire Roasted Diced Tomatoes-canned
1 Small Can Sliced Black Olives
1 Tbsp Soy Sauce
1 Tbsp BBQ Sauce
1 tsp Sriracha
1 Tbsp Cumin
1 Tbsp Paprika
1/2 tsp Salt
1/4 tsp Pepper

1 Prepared pizza dough-I used Publix Bakery dough, you can use Pillsbury pizza dough

Heat a saute pan, cook and drain turkey. Add a little Pam or olive oil to the pan and saute the onion and garlic until aromatic. Put the turkey back in the pan and add tomatoes, black olives, soy sauce, BBQ and spices and cook for 10-15 minutes.

Roll out dough with a little flour. Using a coffee cup cut out circles. I got 18 circles. Using your fingers stretch out each dough circle and put a spoonful of turkey mixture in the middle of it. Fold dough in half and close edges with a fork. Bake in the oven on 350 for 30 minutes, turning once after 15 minutes.

Zucchini and Avocado Salsa Verde
Makes 2 Cups

1 Avocado-diced
1/2 Zucchini-small diced
1 Tbsp Yellow Onion-diced
1 Tbsp Cilantro-chopped
1 Tbsp Soy Sauce
1 Tbsp Rice or White Wine Vinegar
1 Tbsp Lime Juice
Squirt of Srarachi
1/2 tsp Salt
1/4 tsp Pepper

Mix all ingredients in a bowl and serve on top of empanadas.