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!
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- 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
1Preheat oven to 425 F degrees
2Start 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.
4Scoop out the mixed cheese from the mixing bowl and place on the circle of dough, just off-center.
5Add whatever vegetables you want to that.
6Gently 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.
8Carefully lay the calzone(s) on the sheet and cook for 10 to 15 minutes. The calzones should have a light golden color.