Low-sodium Calzones

Robert Thomas


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!


★★★★★ 1 vote

25 Min
15 Min


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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

How to Make Low-sodium Calzones


  • 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.
  • 3Take 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
  • 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.
  • 7Apply some non-stick cooking spray to a cookie sheet.
  • 8Carefully lay the calzone(s) on the sheet and cook for 10 to 15 minutes. The calzones should have a light golden color.
  • 9Serve with a low-sodium dipping sauce, a mixed salad and wine or beer of your choice. Very easy.

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