Heart Healthy
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.
Print Recipe
Calzones with Creamy Caesar Salad
-
Servings
8
-
Serving Size:
1 calzone
Ingredients
Calzones
-
1/3 cup corn -
1 teaspoon garlic OR -
2 cloves garlic -
1 tsp. Italian seasoning -
1 cup marinara sauce -
1/2 cup mozzarella cheese -
1 13.8 - oz. pizza crust -
1/2 lb. sirloin
Salad
-
1/4 teaspoon anchovy paste -
1/4 cup buttermilk -
1/2 teaspoon Dijon mustard -
1/2 teaspoon garlic -
2 tablespoons mayonnaise -
1/4 teaspoon pepper -
1 head romaine lettuce -
1/4 teaspoon salt
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray. -
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. -
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. -
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. -
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.
Nutrition Facts
Calories
Protein
FiberNutrition 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
-
Servings
8
-
Serving Size:
1 calzone
Ingredients
Calzones
-
1/3 cup corn -
1 teaspoon garlic OR -
2 cloves garlic -
1 tsp. Italian seasoning -
1 cup marinara sauce -
1/2 cup mozzarella cheese -
1 13.8 - oz. pizza crust -
1/2 lb. sirloin
Salad
-
1/4 teaspoon anchovy paste -
1/4 cup buttermilk -
1/2 teaspoon Dijon mustard -
1/2 teaspoon garlic -
2 tablespoons mayonnaise -
1/4 teaspoon pepper -
1 head romaine lettuce -
1/4 teaspoon salt
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray. -
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. -
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. -
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. -
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.
American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.
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