Two-Ingredient Calzone Recipe: Quick Homemade Calzones

Today I’m sharing how to make a large, satisfying 2 Ingredient Dough Calzone — one of my favorite Weight Watchers-friendly recipes. This hearty calzone is filling and counts as 8 Freestyle Points. It’s easy to prepare and well worth the points.

Growing up in an Italian family on the East Coast, I fell in love with calzones early on. They’re doughy, cheesy, and comforting. Following the Weight Watchers Freestyle plan has given me the flexibility to enjoy favorites like this calzone while staying on track.

Recently, 2 Ingredient Dough has been popular in my Weight Watchers group. I’ve used the same simple dough for other treats like 2 Ingredient Dough pretzels, and it’s equally reliable for calzones and pizza crusts.

Why this Weight Watchers calzone is awesome

The secret to this dough is an unexpected zero-point ingredient on the Freestyle plan: fat-free Greek yogurt. It adds moisture and structure without a dairy taste. My go-to is Fage Total 0% Greek Yogurt, but any plain fat-free Greek yogurt will work.

The other ingredient is self-rising flour. You can buy it ready-made or make your own by combining all-purpose flour with baking powder and salt. This simple combination yields a pliable dough that bakes up golden and tender.

This same dough makes a quick Weight Watchers pizza crust, too.

Ingredients

• Self-rising flour
• Fage Total 0% Greek Yogurt (or another fat-free plain Greek yogurt)
• Pizza or pasta sauce
• Shredded part-skim mozzarella
• Italian seasoning
• Parmesan cheese

How to make Two-Ingredient Dough Calzones

For one large calzone, start by combining ½ cup self-rising flour and ½ cup fat-free Greek yogurt in a bowl. Mix until a sticky dough forms.

Turn the dough onto a lightly floured surface, knead briefly to bring it together, then roll it into a 6-inch circle using a rolling pin.

Spoon ¼ cup of pasta or pizza sauce (1 point if you track points) onto half of the circle, keeping a small edge clear for sealing. Sprinkle 1/8 cup shredded part-skim mozzarella (about 1 point with some brands) over the sauce. Adjust points if you change the cheese amount or type.

Fold the dough over the filling and firmly press or crimp the edges to seal. Lightly spray the top with cooking spray, then sprinkle with Italian seasoning and grated Parmesan. A touch of garlic powder is optional.

Place the calzone on a baking sheet lined with parchment paper and bake. When finished the crust should be a golden brown.

Slice open to reveal the melty, saucy filling.

This calzone is perfect for lunch or dinner with a side of vegetables. Serve with extra marinara for dipping if you like — just remember to account for any additional points the dip adds.

📖 Recipe