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Whole Wheat Mini Calzones

Stuffed with ricotta and sundried tomatoes, these Whole Wheat Mini Calzones are the perfect size family favorite recipe!

Stuffed with ricotta and sundried tomatoes, these Whole Wheat Mini Calzones are the perfect size family favorite recipe!

~by Regan Jones, RD

I'm convinced that what's wrong with many of our eating habits (and I say "our" in the "I'm an American and America doesn't have the healthiest of eating habits" way), is that "our" portion perspective is WAY OFF. 

Just yesterday, I was at a quick serve restaurant with my family and we wanted to sample their Cookies and Cream Milkshake. I asked the cashier to show me their smallest size and said "You know. Like your small kid size." 

What she showed me was no less than 20 ounces. 

That. Is. Not. Small. 

I ordered one and split it with my kids. It was enough for all of us to have a sweet treat, without any of us slipping into a food coma.

#AsItShouldBe

This month's Recipe ReDux is all about Small Bites. And while we didn't set the theme to necessarily force you into smaller portions, honestly... I think that's a great side effect. There's SO MUCH GOOD FOOD in the world to enjoy. The best way to enjoy it all without piling on the excess calories?

#JustEatLess

The recipe I'm sharing today is a great example of how a smaller portion can be the perfect size for a richer dish. Calzones, when eaten in the mega-size pizza place variety, are overwhelming. All that dough. All that cheese. It's just too much, albeit too much deliciousness.

But this version -- made even healthier with a make at home easy whole wheat dough -- is the perfect size to pair with a salad for a light dinner, or double up if you're a bit more hungry. You could also serve these as a hearty appetizer. And bonus -- they're super kid friendly. 

I hope you'll make them in your own kitchen. Don't let the homemade dough scare you away. It's pretty much "hands-off" preparation. But IF I can't convince you to make your own, then grab a disc of store-bought fresh pizza dough and see how easy it is to put a small bite of something savory in your kitchen tonight. And be sure to check out the Small Bite recipes of my fellow ReDuxers in the gallery below!  

 

Stuffed with ricotta and sundried tomatoes, these Whole Wheat Mini Calzones are the perfect size family favorite recipe!

Stuffed with ricotta and sundried tomatoes, these Whole Wheat Mini Calzones are the perfect size family favorite recipe!

 
 
These Whole Wheat Mini Calzones via @ReganJonesRD are the perfect size family favorite recipe! #TheRecipeRedux
Stuffed with ricotta and sundried tomatoes, these Whole Wheat Mini Calzones are the perfect size family favorite recipe!

Whole Wheat Mini Calzones

Yield

makes 16 calzones

Ingredients

  • 1 cup warm water (around 110 degrees)
  • 1 teaspoon honey
  • 1 teaspoon fast rise yeast
  • 360 g (about 2 2/3 cups) white whole wheat flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon olive oil
  • 1 cup sundried tomato paste
  • 1 cup chopped fresh basil leaves
  • 1 cup ricotta cheese

Directions

To make the dough

  1. Pour water into liquid measuring cup; add honey and sprinkle with yeast. Let stand for 10 minutes or until frothy.
  2. Combine flour & salt in bowl of a stand mixer fitted with dough hook.
  3. Add yeast water and mix on low speed until combined.
  4. Add olive oil and continue mixing until blended.
  5. Knead dough on medium-low speed 5 minutes or until dough forms a smooth, elastic ball.
  6. Place ball of dough into an oiled bowl and turn to coat (or use cooking spray). Cover bowl with plastic wrap or moist dish cloth.
  7. Let rise for 30 minutes in a warm area free from drafts (a barely warm oven, turned off, with a steaming cup of water inside & door closed works great).

 

To make calzones

  1. Preheat oven to 375 degrees F.
  2. Divide dough evenly into 16 pieces. Working with 1 piece at a time (keep remaining dough covered to prevent drying), roll dough into a circle. 
  3. Spoon 1 tablespoon each of sundried tomato, basil and ricotta over one half of dough. Carefully fold over other half of dough. Crimp edges either with your hand or a fork; pierce top with fork to allow steam to escape. Place on a baking sheet. Repeat with remaining dough and ingredients. 
  4. Bake for 20 minutes. Let stand 5 minutes and serve warm.
Click for nutritional information
Calories 152
Carbohydrates 21.1g
Fiber 4.5g
Sugar 2.9g
Fat 4.1g
Protein 6.4g
Sodium 380mg
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ReganJonesRD

ReganJonesRD
Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including HealthyAperture.com, TheRecipeReDux.com, BlogBrulee.com and RDs4Disclosure.org. She is also the host of the podcast, This Unmillennial Life, which was recently named New & Noteworthy on iTunes.
More posts by ReganJonesRD
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