These Weight Watchers Caprese Calzones are only 4 WW points per serving, and they are so, so tasty.
If you don’t have calzones in your regular rotation, you definitely should. Calzones are like little pizza pockets that you can stuff with various meats, cheese, veggies, or even sauces. This specific calzone recipe is Caprese-style with creamy mozzarella, fresh tomatoes, and sweet basil for a light yet cheesy experience. The melted mozzarella with the bursting tomatoes and crispy crust is to die for, especially when dipped in marinara sauce.
I went on the lighter side with this Caprese calzone recipe so that the base of the meal is nice and low-point (and only 0.6g of fat per serving!). Plus, a variety of sides work with them. For instance, you can serve them with a classic chicken Caesar salad, oven-roasted asparagus, or Italian chopped salad.
Another option is to add ingredients right inside of the calzones so you don’t need a side at all. That’s usually what we do in my house; everyone chooses their own extra fillings, which is part of the fun! That way, everyone is satisfied, whether they want their calzones supplemented with some veggies, extra cheese, or filled to the brim with meat.
These Weight Watchers calzones are made with homemade dough, too— the low-point, high-protein Greek yogurt dough that everyone loves! So, there is just too much to love about this recipe. The Caprese-style calzone is perfect for summer or when you just want something that reminds you of pizza but doesn’t feel so heavy. It has just the right balance of cheesy, comforting goodness and refreshing, herbaceous flavors.
Why You Should Try This Recipe
- You’ll love the individual portions. Calzones are fun because they are already pre-portioned. It’s easy to keep track of how much you’re eating, and everyone gets their own delicious serving.
- The calzones are made entirely from scratch! It’s always nice to know exactly what’s going into your food. These homemade calzones are surely healthier than grabbing a frozen version from the store. And they taste better, too.
- Easy enough for anyone to make. Making homemade dough doesn’t have to be hard. This Greek yogurt dough requires no yeast at all, and you don’t need to wait for it to proof.
Recipe Overview
- Serving Size: 1 large calzone (203g)
- Number of Servings: 4
- Time to Cook: 22-27 minutes
- WW Points Per Recipe: 4 points per serving, 17 for the entire recipe (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Weight Watchers Calzones
- 1 ¼ cup Self-rising flour
- 1 cup Nonfat plain Greek yogurt
- 1 ⅓ cup Cherry tomatoes, halved or quartered
- ½ cup Fat-free mozzarella shreds
- To taste Table salt
- ½ tsp Dried thyme
- 2 tbsp Fresh basil, chopped
- ¼ tsp Garlic powder
- Optional: marinara sauce for dipping
- Optional: Spicy Italian sausage or other cooked meat
Instructions for making Weight Watchers Calzones
- Preheat oven to 375F.
- To make the dough, combine 1 cup of flour and the Greek yogurt. Add 2 tbsp more of flour if it is super sticky. Gently knead inside the bowl until a dough forms. Split the dough into 4 equal portions.
- Use the rest of the measured flour to help roll out the dough so it doesn’t stick. Either way, I suggest rolling the dough between two pieces of parchment. Roll the portions into four large circles.
4. Combine the tomatoes, seasonings, and basil to make the filling. Taste it and add more salt or other seasonings if needed. Then, add the mozzarella and stir to evenly distribute it.
5. Disperse the filling onto the 4 circles, then add any other preferred toppings. Fold over each circle to create a semicircle and pinch the seams all the way around to enclose the filling. You can use a fork if you really want to be sure. (If the dough doesn’t stick to itself, use some water to adhere it).
6. Optionally, brush each calzone with beaten egg whites (you only need one egg’s worth), then bake them for 22 -27 minutes until golden brown and thoroughly baked.
7. Serve warm with marinara sauce or your other preferred sauce on the side.
Variations and Substitutions
- Calzones with Ricotta Cheese: Instead of classic mozzarella, you can use ricotta cheese instead. You probably won’t need ½ cup since the ricotta is more compact than ½ cup of shredded cheese.
- Calzones with Store-bought Dough: You can use pre-made dough if you want to save time. Simply adjust the recipe in the WW recipe builder to determine the new points amount.
- AP Flour: If you don’t have self-rising flour, you can make your own by mixing AP flour with ¼ tsp of salt and 1 ½ tsp of baking powder. Then, use it in the recipe in the same way as the self-rising flour.
- Save a Point: Make slightly smaller calzones by dividing the dough into 5 sections rather than 4, which will reduce the WW points to 3 points per calzone.
- Other Yummy Mix-Ins: Add diced chicken, salami, pepperoni, or ground Italian sausage. Add mushrooms, onions, bell peppers, or other veggies! You don’t necessarily have to stick to the Caprese theme. Feel free to modify the recipe to your liking.
Tips and Tricks for Making the Best Homemade WW Calzones
- If you’re adding meat, be careful not to overstuff the calzones, as they will break open and leak when they bake. In fact, you can probably reduce the tomatoes so that doesn’t happen.
- You can put sauce inside the calzone if you wish; just be careful, as too much will cause the dough to get soggy and the calzone to not bake properly.
- How to store leftover calzones: individually wrap each calzone in foil and keep them in the refrigerator for up to 4 days. You can reheat them in the oven or air fryer! I don’t suggest the microwave because it will make the dough tough or chewy.
- You can check on the calzones after about 15 minutes. If you notice the calzones are plenty brown on top but still a bit doughy underneath, don’t hesitate to cover them with foil towards the end of baking.
Related Recipes
Weight Watchers Caprese Calzones
Ingredients
- 1 ¼ cup Self-rising flour
- 1 cup Nonfat plain Greek yogurt
- 1 ⅓ cup Cherry tomatoes, halved or quartered (measure after chopping)
- ½ cup Fat-free mozzarella shreds
- To taste Table salt
- ½ tsp Dried thyme
- 2 tbsp Fresh basil, finely chopped
- ¼ tsp Garlic powder
- Marinara sauce for dipping, optional
- Optional: Spicy Italian sausage or other cooked meat
Instructions
- Preheat oven to 375F.
- To make the dough, combine 1 cup of flour and the Greek yogurt. Add 2 tbsp more of flour if it is super sticky. Gently knead inside the bowl until a dough forms. Split the dough into 4 equal portions.
- Use the rest of the measured flour to help roll out the dough so it doesn’t stick. Either way, I suggest rolling the dough between two pieces of parchment. Roll the portions into four large circles.
- Combine the tomatoes, seasonings, and basil to make the filling. Taste it and add more salt or other seasonings if needed. Then, add the mozzarella and stir to evenly distribute it.
- Disperse the filling onto the 4 circles, then add any other preferred toppings. Fold over each circle to create a semicircle and pinch the seams all the way around to enclose the filling. You can use a fork if you really want to be sure. (If the dough doesn’t stick to itself, use some water to adhere it).
- Optionally, brush each calzone with beaten egg whites (you only need one egg’s worth), then bake them on a parchment-lined pan for 22 -27 minutes until golden brown and thoroughly baked.
- Serve warm with marinara sauce or your other preferred sauce on the side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
