Serves: 4 | Serving Size: 1/2 calzone
- 3 cups white whole wheat flour
- 1 cup water
- 1 tablespoon milk powder
- 1 teaspoon sugar
- 1/2 packet yeast
- 1 tablespoon olive oil
- Dash of salt
- 2 cups cubed chicken breast
- 2 cups sliced mushrooms
- 1 cup red bell pepper, diced
- 1/2 cup sliced onions
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
2 cups of heart-healthy pasta sauce, heated
- Combine the dough ingredients in a bread machine and mix on dough mode. Or mix everything by hand until the dough is elastic. Allow to rise for 30-60 minutes.
- Meanwhile, heat a barbecue grill to 400°F. Place the chicken, sliced mushrooms, diced peppers, sliced onion, and garlic on oiled foil and grill until the chicken is done, about 15 minutes. Allow to cool.
- Divide the dough into two pieces. Roll each one out until it is 1/4 inch thick and in a round shape.
- Place half the filling in the center of one dough circle. Fold the circle in half over the filling. Seal the edges with water. Repeat with the other half of the ingredients.
- Put the 2 calzones on a lightly oiled sheet pan and bake for 25-30 minutes at 425°F.
- Serve each half atop 1/2 cup low-sodium pasta sauce with a salad on the side.
- Serves 4. Each serving has 566 calories, 14 g fat, 3 g saturated fat, 0 g trans fat, 28 mg cholesterol, 347 mg sodium, 92 g carbohydrate, 13 g fiber, 11 g sugar, and 27 g protein.
- Each serving also contains 15% DV vitamin A, 69% DV vitamin C, 11% DV calcium, and 32% DV iron.
- When the calzones are done, cut them in half and then into slices as pictured.
- You can refrigerate leftovers for lunch the next day - these are as good cold as they are hot.
Here's a free PDF handout with the recipe!
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Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.