By Mayo Clinic Staff

Dietitian'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.

Number of servings

Serves 4


  1. 4 ounces Canadian bacon, diced
  2. 1 green onion, chopped
  3. 1 medium tomato, chopped
  4. 1/4 red bell pepper, roasted and chopped
  5. 1 1/2 tablespoons crushed pineapple, drained well
  6. 1 tablespoon fat-free honey Dijon salad dressing
  7. 1 can (10 ounces) whole-wheat bread dough, refrigerated or frozen
  8. 1/4 cup shredded mixed cheese, such as provolone, Parmesan, Romano and mozzarella
  9. 1 teaspoon olive oil
  10. 1 cup tomato sauce, no salt added
  11. 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

  • Total fat 7 g
  • Calories 303
  • Protein 18 g
  • Cholesterol 23 mg
  • Total carbohydrate 42 g
  • Dietary fiber 4 g
  • Monounsaturated fat 1 g
  • Saturated fat 2 g
  • Sodium 717 mg
  • Added sugars 0 g
  • Total sugars 7 g
  • Trans fat Trace
July 22, 2016