These Weight Watchers Caprese Calzones are just 4 WW points per serving and absolutely delicious.
If calzones aren’t already on your regular menu, they should be. Think of them as individual pizza pockets you can fill with cheese, vegetables, meats, or sauces. This Caprese-style version features creamy mozzarella, juicy tomatoes, and bright fresh basil for a light, cheesy bite. The melted cheese, burst tomatoes, and crisp crust are irresistible—especially when dipped into a little marinara.
I kept this recipe light so the base stays low-point (it contains only 0.6 g of fat per serving). These calzones pair well with many sides, like a chicken Caesar salad, oven-roasted asparagus, or an Italian chopped salad.
You can also add fillings directly inside each calzone and skip a side dish altogether. In my household everyone picks their own extras, which makes dinner fun. Whether someone wants extra veggies, more cheese, or additional meat, everyone leaves satisfied.
The dough is homemade too—the popular high-protein, low-point Greek yogurt dough—so this recipe has a lot to love. Caprese calzones are perfect for warm-weather meals or whenever you want the flavors of pizza without the heaviness. They strike a nice balance between comforting, cheesy richness and fresh, herb-forward brightness.
Why You Should Try This Recipe
- Perfect individual portions. Calzones are pre-portioned, making it simple to control serving sizes and ensure everyone gets their own tasty pocket.
- Made from scratch. These homemade calzones let you control ingredients and flavors, and they taste better than store-bought frozen options.
- Simple to make. The Greek yogurt dough is yeast-free and doesn’t require rising time, so it’s approachable for any home cook.
Recipe Overview
- Serving Size: 1 large calzone (203 g)
- Number of Servings: 4
- Time to Cook: 22–27 minutes (plus prep)
- WW Points: 4 points per serving, 17 for the whole recipe
Ingredients
- 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
- Table salt, to taste
- 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
- Preheat the oven to 375°F (190°C).
- Make the dough by combining 1 cup of the self-rising flour with the Greek yogurt. If the mixture is very sticky, add up to 2 tablespoons more flour. Gently knead in the bowl until a dough forms, then divide into 4 equal portions.
- Use the remaining measured flour to dust your work surface or roll the dough between two sheets of parchment to prevent sticking. Roll each portion into a large circle.
4. Mix the tomatoes, salt, thyme, garlic powder, and basil to make the filling. Taste and adjust the seasoning, then stir in the mozzarella so it’s evenly distributed.
5. Divide the filling among the four dough circles and add any extra toppings you like. Fold each circle over to form a semicircle and firmly pinch the edges to seal—use a fork if needed. If the dough won’t stick, dampen the edge with a little water to help it adhere.
6. Optionally brush each calzone with beaten egg white (one egg white total is enough). Bake on a parchment-lined pan for 22–27 minutes, until golden brown and cooked through.
7. Serve warm with marinara or your favorite dipping sauce.
Variations and Substitutions
- Ricotta option: Swap mozzarella for ricotta for a different texture—use slightly less ricotta than shredded cheese.
- Store-bought dough: Use premade dough to save time; adjust points if tracking in the WW recipe builder.
- Make self-rising flour: If you don’t have self-rising flour, combine all-purpose flour with 1 ½ tsp baking powder and ¼ tsp salt to create a substitute.
- Save a point: Divide the dough into 5 portions instead of 4 to make smaller calzones (about 3 WW points each).
- Other mix-ins: Add cooked chicken, salami, pepperoni, Italian sausage, mushrooms, onions, or peppers. You don’t have to stick strictly to Caprese flavors—customize as you like.
Tips and Tricks
- Don’t overfill calzones with meat or too many wet ingredients, or they may burst and leak during baking. Consider reducing the tomato amount if needed.
- If you add sauce inside, use it sparingly to avoid a soggy crust.
- To store leftovers, wrap each calzone in foil and refrigerate up to 4 days. Reheat in the oven or air fryer for best texture—avoid the microwave, which can make the dough tough.
- If tops brown quickly but the bottoms are still doughy, cover the calzones with foil for the remainder of baking.
Related Recipes
Breakfast Stromboli
Weight Watchers Pizza
Pizza Fingers
Ingredients
- 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
- Table salt, to taste
- 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 375°F (190°C).
- Combine 1 cup of flour with the Greek yogurt to form dough. Add up to 2 tbsp more flour if sticky. Knead gently and divide into 4 portions.
- Roll each portion between parchment sheets into large circles, using remaining flour as needed to prevent sticking.
- Mix tomatoes, salt, thyme, garlic powder, and basil. Stir in mozzarella.
- Fill each dough circle, fold into a semicircle, and seal the edges. Use water to help the dough stick if necessary.
- Optionally brush with beaten egg white and bake on a parchment-lined pan for 22–27 minutes until golden.
- Serve warm with marinara or your preferred sauce.
Notes
4 WW points per serving. Nutrition info excludes optional add-ins.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.