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Calzones with Creamy Caesar Salad

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Calzones with Creamy Caesar Salad

For a quick snack or meal, use a refrigerated, whole-grain pizza crust to make these calzones in minutes. Add the crisp Caesar salad and you'll have a happy family when dinnertime rolls around. Serve your favorite marinara sauce on the side.

Ingredients

Servings   8   Serving Size   1 calzone

Calzones

  • 1/3 cup frozen whole-kernel corn
  • 1 teaspoon minced garlic OR
  • 2 cloves garlic (minced)
  • 1 teaspoon dried Italian seasoning, crumbled
  • 1 cup marinara sauce (lowest sodium available)
  • 1/2 cup shredded, part-skim mozzarella cheese
  • 1 13.8-ounce can refrigerated whole-grain pizza crust
  • 1/2 pound extra-lean ground beef

Salad

  • 1/4 teaspoon anchovy paste (look for it by the sardines in the grocery store)
  • 1/4 cup low-fat buttermilk
  • 1/2 teaspoon Dijon mustard (lowest sodium available)
  • 1/2 teaspoon bottled, minced garlic
  • 2 tablespoons fat-free mayonnaise
  • 1/4 teaspoon pepper
  • 1 head romaine, torn into bite-size pieces
  • 1/4 teaspoon salt

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
  2. In a large nonstick skillet, cook the beef and garlic over medium heat for about 5 minutes, stirring to turn and break up the beef. Drain off any excess fat. Stir in the Italian seasoning and corn. Set aside.
  3. Flour a work surface or place a sheet of wax paper on it. Unroll the pizza dough on the work surface. Cut the dough into eight squares. Spoon about 1/4 cup of the beef mixture onto each square. Sprinkle with the mozzarella.
  4. Fold the dough over the filling, shaping it into a semi-circle. Push down on the edges of the dough. Press a fork along the edges of the dough to seal them. Pierce the tops of the calzones to allow steam to escape while they're baking. Transfer them to the baking sheet. Bake for 10-12 minutes, or until lightly browned. Serve with marinara sauce.
  5. For the Creamy Caesar Salad, put the romaine in a large salad bowl. In a small bowl, for the dressing, whisk together the buttermilk, mayonnaise, mustard, garlic, anchovy paste, pepper, and salt. Spoon the dressing over the romaine.

Keep it Healthy:

  • Be creative and add your favorite vegetables to the filling for the calzones.
  • If you don’t have Italian seasoning, use ½ teaspoon each of dried basil and dried oregano. Crumble the dried herbs for maximum flavor.
Kids’ Tip: Let the kids use a fork to create fun patterns while they seal the edges of the calzone dough before baking. They can also use the fork to pierce the top.

Nutrition Facts

Calzones with Creamy Caesar Salad
CaloriesCalories
199 Per Serving
ProteinProtein
11g Per Serving
FiberFiber
6g Per Serving
Cost Per ServingCost Per Serving
$2.10

Nutrition Facts

Calories 199
Total Fat 1.5 g
Saturated Fat 0.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.3 g
Cholesterol 3.3 mg
Sodium 106 mg
Total Carbohydrate 38 g
Dietary Fiber 6 g
Sugars 26 g
Protein 11 g

Dietary Exchanges
2 starch, 1 lean meat, 1 vegetable

 
For a quick snack or meal, use a refrigerated, whole-grain pizza crust to make these calzones in minutes. Add the crisp Caesar salad and you'll have a happy family when dinnertime rolls around. Serve your favorite marinara sauce on the side.

Nutrition Facts

Calzones with Creamy Caesar Salad
CaloriesCalories
199 Per Serving
ProteinProtein
11g Per Serving
FiberFiber
6g Per Serving
Cost Per ServingCost Per Serving
$2.10
×
Calories 199
Total Fat 1.5 g
Saturated Fat 0.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.3 g
Cholesterol 3.3 mg
Sodium 106 mg
Total Carbohydrate 38 g
Dietary Fiber 6 g
Sugars 26 g
Protein 11 g

Dietary Exchanges
2 starch, 1 lean meat, 1 vegetable

Ingredients

Servings   8   Serving Size   1 calzone

Calzones

  • 1/3 cup frozen whole-kernel corn
  • 1 teaspoon minced garlic OR
  • 2 cloves garlic (minced)
  • 1 teaspoon dried Italian seasoning, crumbled
  • 1 cup marinara sauce (lowest sodium available)
  • 1/2 cup shredded, part-skim mozzarella cheese
  • 1 13.8-ounce can refrigerated whole-grain pizza crust
  • 1/2 pound extra-lean ground beef

Salad

  • 1/4 teaspoon anchovy paste (look for it by the sardines in the grocery store)
  • 1/4 cup low-fat buttermilk
  • 1/2 teaspoon Dijon mustard (lowest sodium available)
  • 1/2 teaspoon bottled, minced garlic
  • 2 tablespoons fat-free mayonnaise
  • 1/4 teaspoon pepper
  • 1 head romaine, torn into bite-size pieces
  • 1/4 teaspoon salt

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
  2. In a large nonstick skillet, cook the beef and garlic over medium heat for about 5 minutes, stirring to turn and break up the beef. Drain off any excess fat. Stir in the Italian seasoning and corn. Set aside.
  3. Flour a work surface or place a sheet of wax paper on it. Unroll the pizza dough on the work surface. Cut the dough into eight squares. Spoon about 1/4 cup of the beef mixture onto each square. Sprinkle with the mozzarella.
  4. Fold the dough over the filling, shaping it into a semi-circle. Push down on the edges of the dough. Press a fork along the edges of the dough to seal them. Pierce the tops of the calzones to allow steam to escape while they're baking. Transfer them to the baking sheet. Bake for 10-12 minutes, or until lightly browned. Serve with marinara sauce.
  5. For the Creamy Caesar Salad, put the romaine in a large salad bowl. In a small bowl, for the dressing, whisk together the buttermilk, mayonnaise, mustard, garlic, anchovy paste, pepper, and salt. Spoon the dressing over the romaine.

Keep it Healthy:

  • Be creative and add your favorite vegetables to the filling for the calzones.
  • If you don’t have Italian seasoning, use ½ teaspoon each of dried basil and dried oregano. Crumble the dried herbs for maximum flavor.
Kids’ Tip: Let the kids use a fork to create fun patterns while they seal the edges of the calzone dough before baking. They can also use the fork to pierce the top.
 

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