4.3 of 5 (30)
editors choice
Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 194.2
  • Total Fat: 3.8 g
  • Cholesterol: 6.7 mg
  • Sodium: 145.5 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 3.4 g
  • Protein: 10.6 g

View full nutritional breakdown of Calzones calories by ingredient


Labor intensive, but nutritious meal either by itself or as part of a complete dinner. Labor intensive, but nutritious meal either by itself or as part of a complete dinner.
Number of Servings: 14


    2 cup whole wheat flour
    1-2/3 cup unbleached flour
    2 tsp salt
    1 cup water
    1 cup cooked oatmeal
    1 packet (tbsp) yeast
    1/2 cup chopped onion
    1/2 cup red bell pepper, chopped
    1/2 cup chopped fresh mushroom
    3-4 cloves of garlic, pressed
    1/2 cup shredded cabbage
    1 tbsp olive oil

    1 cup non fat cottage cheese (or ricotta)
    1 cup mixed shredded Mozarella, cheddar, or provolone
    1/4 cup shredded Parmesan
    10 oz frozen spinach


Mix up the bread dough portion (flour, water, oats, yeast & salt).
Allow to rise 1 hour.
In the meantime:
Saute', in the olive oil, onions, garlic, mushrooms, red pepper.
Add cabbage at the end for just a few minutes of saute'.
Mix together cottage (or ricotta) cheese with the shredded Mozarella mix, and Parmesan.
Thaw and squeeze extra liquid from spinach and add to cheese mix.
Add vegetable saute to the cheese & spinach mix.
Punch down bread dough.
Separate into 14 pieces.
Roll each piece into a 6" round.
Place 1/2 cup of stuffing mixture into center of dough round, fold the round in half, sealing the edges with a bit of water, and crimping with a fork.
Pierce the top of the 'pocket' several times.
Bake @ 450*F for 15 minutes.
Great for quick lunches, or serve with a marinara sauce and a green salad for a complete dinner.

Number of Servings: 14

Recipe submitted by SparkPeople user ANNIEHOWELL.

Member Ratings For This Recipe

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    4 of 4 people found this review helpful
    Oh how amazingly delicious! Left out mushrooms and cabbage (doubled peppers and onions) this time. The dough was perfectly light and flavorful, crisped well in the oven. Next time might try some artichoke -- so many options. This takes about two hours, but the end result is WORTH IT! - 10/25/08

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    2 of 2 people found this review helpful
    Fantastic! I ran out of filling about 2/3 of the way through, so make 1.5 times the filling. What a great meal! Served with pasta sauce. Put 1/2 in the fridge and froze the rest. Took me 4 hours total to make a double batch, but totally worth it! I have lunch for a month now. - 8/7/08

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    2 of 3 people found this review helpful
    Going to make this in the next few days. Sounds great for freezing with our new vacuum sealer! :o) Amazing how low-cal it is too. - 7/13/08

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    1 of 2 people found this review helpful
    Made this recipe for my birthday dinner! It was great! Thanks! - 7/13/08

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    Loved the dough, loved the flavor, love the convenience of having ready made lunch. So few calories, fat and sodium for such a great meal. Because of comments I increased quantity of some of the vegetables and added a couple more and came up with 12, but the counts are still great! - 3/6/12