Low-sodium Calzones

Robert Thomas

By
@CoyoteBob

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 40 mgs per 1/4 cup.

The mozzarella is the one to be careful with. I found the mozarella balls are 40 mg and can be diced up and split between two calzones.

Calzones are not just about cheese! Dice up your favorite vegetables and use them in there, too!


Featured Pinch Tips Video

Comments:

Serves:

2

Prep:

25 Min

Cook:

15 Min

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

Directions Step-By-Step

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.