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Turkey Bowls

1 loaf Bridgford Frozen Ready-Dough®, thawed
1-2 tbsp melted butter or margarine
¾ lb lean ground turkey
1 (10 oz) pkg frozen chopped spinach
2 tbsp butter or margarine
½ cup chopped onion
½ tsp garlic powder
¼ tsp black pepper
¼ tsp salt
1 (14½ oz) can chopped tomatoes, drained
½ lb fresh mushrooms, sliced
½ tsp ground cumin
¼ - ½ tsp crushed red pepper (seasoned to taste)

Cut loaf into 4 pieces. With lightly floured hands, shape each dough piece into a ball. Place balls on a lightly greased cookie sheet, 3-inches apart. Brush with melted butter or margarine. Let bowls rise until tripled in size. Bake at 375° for 20-25 minutes or until golden brown. Remove from cookie sheet to cool on rack. To make bowls, cut off tops of rolls and hollow by pinching bread out with fingers. Reserve top slices for toast. If desired, sprinkle grated cheese on bread slices and broil. Serve toast with turkey bowls. Filling
Brown ground turkey until cooked through. Drain and set aside. Cook spinach according to package directions. Squeeze to drain excess liquid. In a large skillet, melt butter or margarine. Add onions and mushrooms and saute 4-5 minutes, stirring occasionally. Add cooked ground turkey, cumin, crushed red pepper, garlic powder, salt and pepper. Stir in cooked spinach and drained tomatoes. Cover and cook an additional 5 minutes over low heat. Meanwhile, place hollowed bread bowls in a 375° oven to warm. Remove spinach mixture from heat. Scoop into warmed bread bowls. Serve immediately. If desired, garnish with grated Cheddar or Monterey Jack cheese.

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