Best Low Sodium Calzones Recipes

REAL ITALIAN CALZONES

Real Italian Calzones image

This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.

Provided by Jenny

Categories World Cuisine Recipes European Italian

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 ½ cups all-purpose flour, divided
1 teaspoon olive oil
½ cup ricotta cheese
1 ½ cups shredded Cheddar cheese
½ cup diced pepperoni
½ cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 egg, beaten

Steps:

To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
Preheat oven to 375 degrees F (190 degrees C).
When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

Nutrition Facts : Calories 334.6 calories, Carbohydrate 31.6 g, Cholesterol 63.6 mg, Fat 16.7 g, Fiber 1.6 g, Protein 13.8 g, SaturatedFat 7.2 g, Sodium 667 mg, Sugar 0.9 g

LOW-SODIUM CALZONES

Low-sodium Calzones image

I had been making these for some time using store-bought dough until somebody went on a low sodium diet. Since then, I have been making a low sodium pizza dough and using a careful selection of low-sodium cheeses. Fortunately, the cheeses used in calzones are on the lower scale of sodium to begin with. Ricottas are typically...

Provided by Robert Thomas

Time 40m

Number Of Ingredients 6

Ingredients

1 portion of low-sodium pizza dough
1 c low-sodium ricotta cheese
1/2 c low-sodium mozarrella cheese
1/4 c low-sodium parmesan cheese
assorted vegetables of your choice
low sodium marinara, for dipping into

Steps:

1. Preheat oven to 425 F degrees
2. Start chopping up the low-sodium mozzarella ball and combine all the cheese in a large bowl. Chop up vegetables you would like, mushrooms, onion, garlic, etc.
3. Take the pizza dough out and cut off about a half cups' worth. On a flour-dusted surface, using a rolling pin, roll the dough out to about a 10-inch diameter circle
4. Scoop out the mixed cheese from the mixing bowl and place on the circle of dough, just off-center.
5. Add whatever vegetables you want to that.
6. Gently fold the one side over the filling. Wet one of your fingers and run it along the lip where the dough joins, to help seal the calzone.
7. Apply some non-stick cooking spray to a cookie sheet.
8. Carefully lay the calzone(s) on the sheet and cook for 10 to 15 minutes. The calzones should have a light golden color.
9. Serve with a low-sodium dipping sauce, a mixed salad and wine or beer of your choice. Very easy.