LOW-SODIUM CALZONES

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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

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.

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