• Serves
  • 303

Dietician's Tip: 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.


  • 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


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

  • Calories 303
  • Cholesterol 23 mg
  • Monounsaturated fat 1 g
  • Saturated fat 2 g
  • Sodium 717 mg
  • Total carbohydrate 42 g
  • Dietary fiber 4 g
  • Protein 18 g
  • Serving size 1 calzone
  • Total fat 7 g
  • 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: 07-22-2016
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