Skinny Calzones

by Jen on December 12, 2012

As you know, I love pizza.  I can’t pick just one thing I love about pizza because it’s the whole pacakge: the crust, my favorite toppings, and the melted cheese that holds it all together.  So good.

We travelled to Las Vegas about 7 years ago, and I remember going to the New York, New York hotel.  Inside, it feels like you are walking the streets of New York (minus the blaring taxi horns).  But the one thing I remember was all the pizza and Italian restaurants.


I remember ordering a calzone.  But this was no ordinary calzone…it was about as big as my head!  I thought, “do people actually eat this whole thing?”   Even though it was delicious, I barely ate half of it.

I knew I wanted to recreate something similar, but of course I had to make it a lot smaller and a lot healthier.


So how does one make a “healthier” calzone?

  • I’ve used spicy chicken sausage instead of pork sausage (6g of fat vs. 20g of fat!)
  • Instead of a “white” pizza dough, I opted for whole-grain
  • I’ve added low-sodium pasta sauce instead of regular pizza sauce (350mg sodium vs. 700mg sodium!)


These Skinny Calzones are delicious…they are one of my husband’s favorite meals!  And of course, the kids love them too.  You could even prepare these ahead of time, pop them in the freezer, and take one out to bake at another time.

I used my whole-grain pizza dough to make these, but if you can find whole-grain frozen bread dough at your grocery store, go ahead and use that.  I’ll admit, I’ve used Pillsbury pizza dough in a pinch.  It’s not the healthiest, but I can think of worse alternatives.


The next time you’re looking for an alternative to traditional pizza, try making these!

Skinny Calzones


Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: serves 6

Serving Size: 1 calzone


  • 2 spicy chicken sausages
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/4 cup yellow onion, chopped
  • 1 cup chopped white mushrooms
  • 3/4 cup low-sodium pasta sauce
  • 1 cup part-skim mozzarella cheese
  • Whole-Grain pizza dough


  1. Preheat oven to 375F. Spray a baking sheet with olive oil and set aside.
  2. Spray a large skillet with olive oil. Squeeze sausage out of casings and cook meat until no longer pink (breaking up with spoon as it cooks.) Add chopped peppers, onion, and mushrooms and cook until vegetables are softened, about 5 minutes. Remove from heat.
  3. Add pasta sauce and cheese, stir to combine.
  4. Roll out pizza dough and divide into 6 equal squares. Divide the sausage mixture between each square. Fold over square and pinch together edges.
  5. Place calzones onto baking sheet and bake in oven for 20 - 25 minutes, until starting to brown.


Cal: 241 Fat: 8g Protein: 17g Fiber: 3g Sodium: 520mg Sugar: 6g

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{ 8 comments… read them below or add one }

1 Regan @ The Professional Palate December 12, 2012 at 3:21 pm

Not sure your recipe plug in is working??
Regan @ The Professional Palate recently posted..{the recipe redux} rice puddingMy Profile


2 Jen December 12, 2012 at 7:51 pm

Thank you for letting me know..should be okay now?!


3 Sara December 13, 2012 at 7:31 am

Hi Jen! This looks wonderful! I was wondering what the best way to freeze them would be? I live alone and this would be perfect for lazy weeknight meals 🙂



4 Jen December 13, 2012 at 9:39 am

You could either bake them first, let cool, wrap and put them in a Ziploc and then freeze them (just reheat in microwave to eat), or instead of baking them first, wrap them in some Saran Wrap, put them in a Ziploc, freeze, then take out when you want to bake one. Hope that makes sense 😉


5 Sandy h April 18, 2014 at 3:15 pm

Hmmm….The link to the recipe or the plug-in doesn’t seem to be working again. Not sure how to proceed.


6 Jen April 18, 2014 at 6:55 pm

Hey Sandy….sorry, I’ve been having issues with the recipe plug-in since the latest Wordpress update. It should be okay now 🙂


7 Sandy h April 20, 2014 at 11:56 am

Thanks, I made these because I had picked up a calzone press on sale. My grocery didn’t have chicken sausage so I bought a vegan italian sausage from Field Roast Grain. They came out fantastic. I have to admit I liked them better than pizza, which is often too greasy and salty. My only problem to troubleshoot is that they leaked from the “seal”. Maybe I’ll wet the dough along the edge before I press them.


8 Jen April 21, 2014 at 11:07 am

So glad you enjoyed them Sandy!! We like them in our household too. Yes, try wetting the seal a little. Sometimes mine leak a little bit, but as long as I seal them really good, I don’t have an issue.


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