Low Calorie Meat and Cheese Calzone

Who loves calzones? You’ll love this Low Calorie Meat and Cheese Calzone. 

Raise your hand if you do. 

I’m raising my hand!

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Calzones are a favorite in our house, but they are not the healthiest, are they?

We find ourselves craving pizza a lot in this house. 

Now that it’s getting colder, and colder, and colder, we always want something hot and comforting. 

My husband likes pizza, but he loves calzones. 

I like pizza more than calzones, but there are times when I love calzones better than pizza!

I’m wishy-washy like that. 🙂

Using two ingredient dough, I was able to whip us up some delicious calzones which the whole family loved. 

Introducing this Low Calorie Meat and Cheese Calzone!

I don’t know who invented the two ingredient dough, but I want to give them a big hug. 

We have made so many delicious meals with that dough. 

The first time I made the dough, I used it to make pizza and I cooked the pizza on the grill. 

It was the best pizza I had ever had. 

I’m sure the grill had a good help in making it so delicious but the texture of the dough was amazing. 

When you’re making this dough, just know that it will be sticky. 

Don’t add too much flour or you’ll increase the points, so make sure you stay to what this recipe calls for. 

Now, when you’re making this Low Calorie Meat and Cheese Calzone, it’s going to seem super sticky, I promise. 

However, once you get it laid out on a lightly floured surface and lightly flour your rolling pin or utensil you’re using to flatten the dough (I’ve been in a pinch and used a water glass before) it will work out. 

Also, if you add too much flour, besides adding to the points, if you add too much, the flour taste will become overwhelming. 

I added garlic powder to the dough to give it some flavor, and we really enjoyed it that way. 

Feel free to omit the garlic powder if it’s something that you don’t care for. 

You could even add any spices you’d like to the dough, such as basil, rosemary, Italian seasoning, you name it!

The making of the actual Low Calorie Meat and Cheese Calzones themselves is pretty easy. 

You just add ingredients on one side of the dough and fold it over and pinch the edges together once you’re done adding ingredients. 

They may not look the prettiest, but I promise you they will be tasty!

The recipe I made didn’t include any veggies because I was making them for my family and my little ones won’t eat pizza or calzones with veggies in them. 

If I had a choice, I would have added onions, mushrooms, green peppers, black olives, and jalapeños. 

You can add any zero point vegetables into the recipe and it won’t affect the points count. 

I love recipes that you can make your own without having to worry about additional calories or points!

I thought it would be a cool idea to make a taco calzone too, adding the meat in cheese in the calzone, but then topping it with the taco toppings, like lettuce, tomatoes, sour cream, guacamole, etc. and eating it like a taco pizza! Yum!

One tip: when you are ready to move them from the surface you rolled the dough out on to the baking sheet, have a big spatula ready to help you with the transfer. 

You can also have someone else help hold one side while you hold the other for the transfer. 

It seems tricky but you can get it done, I promise!

These make BIG calzones. 

This recipe makes two big calzones. 

You cut each calzone into four equal pieces, for a total of 8 pieces. 

Each piece is one serving.

They are good sized pieces, but the points are so low, if you want a second piece, you can have it without any guilt!

I know you’re probably chomping at the calzone (haha) for the recipe, so I’ll get right to it!

This will create two big calzones. Cut each calzone into 4 equal pieces. Between the two calzones, you will end up with 8 pieces. 

Each piece is one serving. 

Points Values:

WW Personal Points™ = 4 points per serving

*** For the most accurate points value, enter this recipe into the recipe builder on the W.W. app. WW Personal Points™ is individualized to each person, so your points value may vary. ***

Blue Plan = 3 points per serving

Green Plan = 4 points per serving

Purple Plan = 3 points per serving

Ingredients:

1 cup fat free, plain, Greek yogurt

1 cup of white, self rising flour

1 tablespoon of this spice

1 cup of fat free ricotta cheese

30 pieces of this ingredient

1 cup fully cooked, diced ham 

2 cups fat free, shredded mozzarella cheese

1 Tablespoon Land O’ Lakes Light Butter with Canola Oil

1 teaspoon minced garlic

Non-stick cooking spray

Directions:

Preheat oven to 400 degrees.

To a medium mixing bowl, add the self rising flour and Greek Yogurt. 

Start my mixing with a spoon or a fork. 

Use your hands (floured) to mix dough thoroughly until incorporated. Roll into a ball. 

Cut the ball directly in half, ending up with two even sized balls of dough. 

On a lightly floured surface, roll out each ball of dough (one at a time) to the size of about 14×11 inches. Make sure to lightly flour your rolling pin so the dough doesn’t stick. 

Once dough is rolled out, take 1/2 cup of the ricotta and spread on one half (lengthwise) of the dough. Make sure you leave about 1/2 inch to 1 inch on the edges so the ingredients don’t seep out too much when baking. 

Top the ricotta cheese with 15 of the pepperoni. 

Top the ricotta and pepperoni with 1/2 cup of the diced ham. 

Finally, top all of that with 1 cup of the mozzarella cheese. 

Take the bottom of the dough (lengthwise) and fold the bottom over all of the toppings. 

Using your fingers, pinch the two sides together, creating the calzone. 

Melt the butter and add the minced garlic. Use a spoon to mix well. 

Using a basting brush, dip the brush into the butter mixture and use half of the mixture to paint the top of the calzone. 

Repeat with the other dough, making two calzones. 

Carefully transfer the calzones onto a baking sheet sprayed with non-stick cooking spray. Depending on the size of your cooking sheets, you may need to use two baking sheets, one for each calzone. 

Bake at 400 degrees for about 20-25 minutes or until golden brown to your liking. 

You can top with some marinara sauce, but make sure you count the points for that as well. 

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Yield: 8 Servings

Low Calorie Meat and Cheese Calzone

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This WW Meat and Cheese Calzone is the perfect recipe if you're craving any pizza or calzones. Made with healthier ingredients, the taste is not lost!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• Ingredients:
• 1 cup fat free, plain, Greek yogurt
• 1 cup of white, self rising flour
• 1 tablespoon of this spice
• 1 cup of fat free ricotta cheese
• 30 pieces of this ingredient
• 1 cup fully cooked, diced ham 
• 2 cups fat free, shredded mozzarella cheese
• 1 Tablespoon Land O' Lakes Light Butter with Canola Oil
• 1 teaspoon minced garlic
• Non-stick cooking spray

Instructions

1. Preheat oven to 400 degrees.
2. In a medium mixing bowl, add the self rising flour and Greek Yogurt. 
3. Start my mixing with a spoon or a fork. 
4. Use your hands (floured) to mix dough thoroughly until incorporated. Roll into a ball. 
5. Cut the ball directly in half, ending up with two even sized balls of dough. 
6. On a lightly floured surface, roll out each ball of dough (one at a time) to the size of about 14x11 inches. Make sure to lightly flour your rolling pin so the dough doesn't stick. 
7. Once dough is rolled out, take 1/2 cup of the ricotta and spread on one half (lengthwise) of the dough. Make sure you leave about 1/2 inch to 1 inch on the edges so the ingredients don't seep out too much when baking. 
8. Top the ricotta cheese with 15 of the pepperoni. 
9. Top the ricotta and pepperoni with 1/2 cup of the diced ham. 
10. Finally, top all of that with 1 cup of the mozzarella cheese. 
11. Take the bottom of the dough (lengthwise) and fold the bottom over all of the toppings. 
12. Using your fingers, pinch the two sides together, creating the calzone. 
13. Melt the butter and add the minced garlic. Use a spoon to mix well. 
14. Using a basting brush, dip the brush into the butter mixture and use half of the mixture to paint the top of the calzone. 
15. Repeat with the other dough, making two calzones. 
16. Carefully transfer the calzones onto a baking sheet sprayed with non-stick cooking spray. Depending on the size of your cooking sheets, you may need to use two baking sheets, one for each calzone. 
17. Bake at 400 degrees for about 20-25 minutes or until golden brown to your liking. 
18. You can top with some marinara sauce, but make sure you count the points for that as well. 

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 228Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 38mgSodium 545mgCarbohydrates 16gFiber 0gSugar 2gProtein 17g

Nutrition information isn't always accurate.

Cheers!

Carissa