Instead of topping the calzone with tomato sauce, make your own tomato relish with fresh tomatoes, garlic, basil and oregano. Serve with a fresh green salad and assorted sliced fresh fruit.

Serves 4

Ingredients:

       
  • 4 ounces Canadian bacon, diced
  •    
  • 1 green onion, chopped
  •    
  • 1 medium tomato, chopped
  •    
  • 1/4 red bell pepper, roasted and chopped
  •    
  • 1 1/2 tablespoons crushed pineapple, drained well
  •    
  • 1 tablespoon fat-free honey Dijon salad dressing
  •    
  • 1 can (10 ounces) whole-wheat bread dough, refrigerated or frozen
  •    
  • 1/4 cup shredded mixed cheese, such as provolone, Parmesan, Romano and mozzarella
  •    
  • 1 teaspoon olive oil
  •    
  • 1 cup tomato sauce, no salt added
  •    
  • 1/2 tablespoon oregano

Directions:

Heat the oven to 400 F. Lightly coat a baking sheet with cooking spray. In a large bowl, add the Canadian bacon, onion, tomato, roasted red pepper, pineapple and salad dressing. Mix well.

On a floured surface, cut the dough into quarters. Press each piece into a circle. Using a rolling pin, roll the dough into an oval. On each oval, add the Canadian bacon mixture and 1 tablespoon cheese. Fold the dough over the filling, pressing the edges together. Crimp with a fork and place on the prepared baking sheet.

Brush the calzones with the olive oil. Bake until golden brown, about 10 minutes. Top each with 1/4 cup warmed tomato sauce, sprinkle with oregano and serve immediately.

Nutritional Analysis (per serving)

Serving size: 1 calzone
  • Total carbohydrate: 42 g
  • Dietary fiber: 4 g
  • Sodium: 717 mg
  • Saturated fat: 2 g
  • Monounsaturated fat: 1 g
  • Total fat: 7 g
  • Cholesterol: 23 mg
  • Protein: 18 g
  • Calories: 303
  • Dairy foods low-fat or fat-free: 1/2
  • Grains and grain products: 2
  • Meats poultry and fish: 1
  • Vegetables: 2
  • Carbohydrates: 2
  • Protein and dairy: 1
  • Vegetables: 2
  • Meat and meat substitutes: 1
  • Nonstarchy vegetables: 3
  • Starches: 2
Last Updated: 2016-07-22
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