Crescent-Topped Turkey Chili Mole

 

1

lb ground turkey breast

1

to 2 medium jalapeño chiles, seeded, finely chopped

2

cloves garlic, finely chopped

1

tablespoon chili powder

1/2

teaspoon salt

1/4

teaspoon pepper

2

oz semisweet baking chocolate

1

can (28 oz) or 2 cans (14.5 oz each) Muir Glen® organic fire roasted crushed tomatoes, undrained

1

can (15 to 16 oz) red kidney or pinto beans, drained

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1

tablespoon cornmeal

1

tablespoon chopped cilantro, if desired

• 1 In 4-quart Dutch oven, cook turkey, chiles and garlic over medium heat 5 to 8 minutes, stirring occasionally, until turkey is no longer pink.
• 2 Stir in chili powder, salt, pepper, chocolate, tomatoes and beans. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
• 3 Meanwhile, heat oven to 375°F. Lightly spray 12x8-inch (2-quart) glass baking dish with cooking spray. Unroll dough and separate into 2 long rectangles; firmly press perforations to seal. Sprinkle both sides with cornmeal, gently pressing in with palm of hand. Spoon chili mixture into baking dish. Place dough rectangles over chili, leaving center open for steam to escape.
• 4 Bake 15 to 20 minutes or until crust is golden brown. Sprinkle with cilantro.