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Hawaiian Calzones

Hawaiian Calzones

Oxmoor House JANUARY 2006

  • Yield: 4 servings (serving size: 1 calzone)
  • Cook time:28 Minutes
  • Prep time:9 Minutes


  • 1 cup diced 96%-fat-free ham
  • 1/2 cup drained canned pineapple tidbits in juice
  • 1/2 cup chopped red bell pepper
  • 1/3 cup chopped fresh mushrooms
  • 1 (11-ounce) can refrigerated French bread dough
  • 1/2 cup tomato-basil pasta sauce
  • 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
  • Cooking spray
  • 2 tablespoons grated Parmesan cheese


Preheat oven to 350°.

Combine first 4 ingredients in a small bowl.

Unroll dough on a lightly floured surface. Cut into 4 (6 1/2-inch) squares. Spread 2 tablespoons pasta sauce evenly over each square, leaving a 1/2-inch border. Spoon 1/2 cup ham mixture onto each square, and sprinkle each with 1 tablespoon mozzarella cheese. Fold the dough over the filling to form a triangle, pressing edges to seal.

Place calzones on a baking sheet coated with cooking spray. Press edges with a fork to seal. Coat tops of calzones with cooking spray; sprinkle with Parmesan cheese.

Bake at 350° for 28 minutes or until golden brown.

Nutritional Information

Amount per serving
  • Calories: 290
  • Fat: 6.4g
  • Saturated fat: 3.1g
  • Protein: 16.7g
  • Carbohydrate: 41.3g
  • Cholesterol: 27mg
  • Iron: 2.5mg
  • Sodium: 1051mg
  • Calories from fat: 20%
  • Fiber: 2.1g
  • Calcium: 98mg

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Hawaiian Calzones recipe