Being from an Italian family on the east coast, I love a good calzone. I was practically raised on this doughy, cheese filled treat. I am currently following the Weight Watchers Freestyle plan and I love how it gives me the flexibility to eat a ton of my favorite foods, like calzones. Lately, the people in my weight watchers meeting have been raving about 2 Ingredient Dough recipes. I have used it to make everything from bagels to 2 Ingredient Dough pretzels to pizza dough. Today I am sharing how to make a 2 Ingredient Dough Calzone using that same dough recipe. This large and delicious calzone is very filling and is 8 freestyle points. Try it and see why it is worth every point!
Why this Weight Watchers calzone is awesome
What makes this calzone so awesome is an unexpected ingredient. The unexpected ingredient in this 2 Ingredient Dough Calzone is fat free Greek yogurt. Fat free Greek yogurt is 0 points on the Weight Watchers Freestyle plan. Don't worry, you can't taste the yogurt at all. My favorite yogurt to use is Fage Total 0% Greek Yogurt.
The second ingredient in 2 Ingredient Dough is self rising flour. You can buy it pre-made or make it yourself with all purpose flour. I share an easy self rising flour recipe here.
This is the same dough we use to make Weight Watchers pizza crust.
- self rising flour
- Fage Total 0% Greek Yogurt
- pizza sauce
- shredded part skim mozzarella
- Italian seasoning
- Parmesan cheese
How to make Two-Ingredient Dough Calzones
To make a large calzone, combine ½ cup of self rising flour and ½ cup of Fage Total 0% Greek Yogurt in a medium bowl until a dough starts to form. The dough will be sticky.
Remove the dough from the mixing bowl and place on a floured work surface. Knead the dough and use a rolling pin to roll into a 6 inch circle.
Scoop ¼ cup of 1 point pasta sauce on half of the circle, avoiding the edge as you will be folding and sealing the dough on this part. Add ⅛ cup of mozzarella on top of the sauce. I used Kirkland Signature low moisture part skim shredded mozzarella which I found at Costco. It is 1 point for an ⅛ of a cup. If you use a different mozzarella or more of it, please adjust points accordingly.
Fold over the dough and press to seal the edges. Spray with cooking spray and sprinkle on Italian seasoning and Parmesan cheese. You can even add garlic powder if you wish.
Bake on a baking sheet covered in parchment paper. At the end of the cooking time, the dough will be a golden brown.
Cut it open to reveal the saucy, cheesy goodness.
This calzone dough recipe makes a great lunch or dinner with a side of veggies. You can also serve with a side of marinara sauce for dipping. Just be sure to count the extra points if you do.
2 Ingredient Dough Calzone
- ½ cup self rising flour 6 points
- ½ cup Fage Total 0% Greek Yogurt 0 Points
- ¼ cup pasta sauce 1 point
- ⅛ cup shredded part skim mozzarella 1 point
- Italian seasoning
- Parmesan cheese
- Preheat oven to 350 degrees.
- Combine ½ cup of self rising flour and ½ cup of Fage Total 0% Greek Yogurt in a bowl until a dough starts to form.
- Knead the dough on a floured surface.
- Roll dough into a 6 inch circle.
- Scoop ¼ cup of 1 point pasta sauce on half of the circle, avoiding the edge as you will be folding and sealing the dough on this part.
- Add ⅛ cup of 1 point shredded mozzarella on top of the sauce.
- Fold over the dough and press to seal the edges.
- Spray top with cooking spray and sprinkle on Italian seasoning and Parmesan cheese.
- Bake on greased pan at 350 degrees for 22 minutes and then raise temperature to 500 degrees for 2 minutes.
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
You can add whatever you normally enjoy on a pizza: onions, mushrooms, olives, bell peppers. If you add any ricotta cheese or meat products like sausage, pepperoni or ham, make sure you are adding the extra points for those items. Also, be sure not to stuff your calzone too full or it won't close.
You can! Bake at 325 degrees in the air fryer for 8 minutes and then flip and continue cooking for another 4 minutes.
Get your own Weight Loss Trackers
If you are following the Weight Watchers program, you will love these 100 Day Weight Loss Challenge printables. You will get printable Weight Loss Trackers to help you with your weight loss. This 100 day Weight Loss Challenge encourages you to stay on your diet program for 100 days. Each time you finish a day, you cross it off on the pounds tracker.
Just be aware that the parmesan cheese you used to top your calzone also has a SmartPoints value if you use more than 1.5 tsp.
I made the bagels yesterday and added diced jalapeños and 2% cheese....YUMMO! Even my hubby loved them. Making the calzone tomorrow for dinner. Thank you!
Glad you enjoyed them Lynn! Thanks for stopping by!
I made the 2 ingredient bagels yesterday with no topping - delicious. Enjoyed one for breakfast this morning along with an egg casserole (0 points) and fruit. Very filling and only used 3 points. Looking forward to making the pizza, calzone, as well as the cheesecake.
Cheryl, your moms additions sound fabulous. Growing up on the east coast the calzones I used to eat were filled with ricotta and mozzarella. So good!
The calzones sound great, my Ma used to make calzones with cooked chicken breast or meat balls inside, If I use the chicken, I won't have to add any points, and could probably come up with a turkey meatball that would add little points. I'm going to try tonight, and bring some for lunch next week.
Vickey! So glad you liked these. They have been a lifesaver for me. Thank you for the kind words!
THANK YOU, THANK YOU ONCE AGAIN THANK YOU.I had my doubts about, but once I made the bagels, it was love at first bite. I couldn't believe how delicious the bagels were. I'm not a fan of any kind of yogurt, so you can see why I was hesitant. Yes, it's not the real thing, bu twhen you have to give up bread, this is the next best thing. Everyone has to give this a try. From one VICKEY to another VICKEY, THANK YOU for this recipe.