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For your next tailgate party before the game, try this tasty ham and cheese calzone. It is a Neapolitan-inspired stuffed pizza which resembles a large turnover. You can also make calzones in smaller one-serving sizes, if you prefer, and they can be filled with the ingredients of your choice.

Since calzones are equally good served hot or at room temperature, they are perfect for parking-lot picnics, sack lunches or meals on the run. In this recipe I have used non-fat ricotta cheese and low-fat mozzarella to reduce the percentage of fat. For a vegetarian calzone, omit the ham and add dried tomato bits. Using a ready-to-bake packaged pizza crust makes this recipe as easy to make as it is easy to eat.Potatoes are often overlooked when planning light menus, but they really aren't fattening and can provide the basis of some delicious low-calorie meals. Let my potato booklet help you. Order it for $3 from Potato, PO Box 5541, Riverton, NJ 08077-5541 and include a stamped (55 cents), self-addressed, No. 10 envelope.

Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 24 cookbooks, most recently "Cook It Light: Desserts" (Macmillan).

Send your recipe for revision to:

Cook It Light

(Deseret News)

P.O. Box 1212

La Jolla, CA 92038

Please include a stamped (55 cents), self-addressed envelope.


1/3 cup fat-free ricotta cheese

1/2 teaspoon dried oregano, crushed

1/2 teaspoon freshly ground black pepper

1/4 cup shredded fresh Parmesan cheese

3/4 cup shredded part-skim mozzarella cheese

1/4 cup finely chopped lean ham

1 (10-ounce) package ready-to-bake pizza crust

Preheat the oven to 425 degrees. Spray a pizza pan or baking sheet with non-stick vegetable coating and set aside.

Combine the ricotta cheese, oregano and pepper in a bowl and mix well. Add the Parmesan, mozzarella, ham and mix well.

Unroll the pizza dough onto the prepared pizza pan. Using your hands, press it from the center outward into a 10-inch circle. Spoon the cheese mixture onto one half of the circle, leaving a 1-inch border of dough between the cheese mixture and the edge of the dough. Fold the "dry" half of the crust over the top of the cheese mixture and press the edges tightly together, pinching the dough to seal it shut.

Place the calzone in the preheated oven and bake for 8 minutes. Turn it over on the pan and bake it for about 7 more minutes or until well-browned. Remove from the oven and allow to cool slightly before cutting it into four pie-shaped wedges.

- Makes 4 servings. Each serving contains approximately 283 calories; 23 mg cholesterol; 8 gm fat; 714 mg sodium.