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Turkey Sausage with Caramelized Onions and Mushrooms Calzone

My mother was recently diagnosed with LADA (Latent Autoimmune Diabetes in Adults) or you could think of it as late onset Type 1 diabetes. She is extremely healthy and very watchful of what she eats, so although Type 1 isn’t caused by diet, it still was quite a shock. I now find myself far more aware of carbohydrates and sugar. My mom and I have never been of the “cut out foods” philosophy. It’s always been, especially after I started my health journey, the idea of most things in moderation. It wasn’t until this diagnosis that her philosophy toward food had to completely shift. In an attempt to keep her sugar levels in the right area (which I can say she has been successfully doing) she follows an incredibly low-carb, low sugar diet. Being that she has always been an avid cook, and a great one at that, she went right to her magazines and online to find recipe ideas. Although she found a lot on low-carb recipes, more then she really knew what to do with, almost everything was extremely high in fat. That level of fat was not something she felt comfortable putting into her body on such a regular basis. This quest is what inspired the below recipe. Well that and the fact that one of my husband’s favorite foods is a calzone, and I have never, until now, been able to make one that is truly reminiscent of the real thing and still be a healthy option I can feel good about. In this recipe I modify a Keto diet staple, the Fat Head Roll, and turn it into a Weight Watcher friendly wonder of cheesy deliciousness and with the caramelized onions and turkey sausage giving it the perfect savory touch. Serve it with extra of my Quick Marinara Sauce on the side for dipping and a crisp salad. This meal has become a real favorite in our house.

Get creative with your stuffing and let me know what combinations you have come up with. I love to see photos of your creations. Share with me on Facebook, Instagram, twitter…etc etc. I can’t wait to see what you guys come up with.

Happy Feasting!

Turkey Sausage and Caramelized Onion and Mushroom Calzone
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This recipe is easy and will quickly become a family favorite. No one will know how low calorie these guys are.
Course Dinner, Lunch
Cuisine Italian
Weight Watcher Points 7 Freestyle Smart Points
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Calzones
Ingredients
Calzones
*Quick Marinara Sauce (See Recipe Notes)
*Roasted Onions and Mushrooms (See Recipe Notes)
Course Dinner, Lunch
Cuisine Italian
Weight Watcher Points 7 Freestyle Smart Points
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Calzones
Ingredients
Calzones
*Quick Marinara Sauce (See Recipe Notes)
*Roasted Onions and Mushrooms (See Recipe Notes)
Directions
  1. Preheat oven to 400 degrees.
  2. Heat sauce pan over medium high heat. Remove sausage from casing. Spray pan with oil and add sausage. Cook, breaking pieces apart, until no longer pink. Set aside.
  3. Take goat cheese and 1/2 cup of fat free mozzarella and mix together. Set aside.
  4. Make a station for yourself as you will need to work pretty quickly after the dough is created. Have two sheets of parchment paper, spray oil, and your toppings close by. Also, have a sheet pan lined with parchment. This will be what you use to cook the calzones on.
  5. Now we are going to make the crust. In microwave safe bowl, combine fat free mozzarella, cream cheese, and Kodiak cake mix.
  6. Microwave for 1 minute. Stir and microwave another 30 seconds.
  7. Add in egg and baking powder and stir until combined. I think it is easier to mix with your hands but please note that right after you take it out of the microwave it will be very hot. It may not seem that hot until you start mixing. I generally stir it first with a fork until it cools a bit and then finish using my hands.
  8. The dough will be very sticky. That is okay. As it cools it will get less sticky and easy to work with. Separate the dough into 4 equal pieces.
  9. Spray both pieces of your parchment paper with oil. Lay one of the parchment papers down with the sprayed side up. Add one piece of the dough on the oiled paper and place the other piece of parchment paper, oil side down, laying on the dough.
  10. Roll out into a oblong shape to about 1/2 cm. Remove the top piece of parchment paper.
  11. On one half of the dough, leaving about an inch from the edges, put a spoonful of your Marinara, followed by a tablespoon of cheese mixture, then 1/4 of the sausage, a spoonful of onion mixture, and lastly another tablespoon of the cheese mixture. Once that is complete, fold over the other side of the calzone, sealing by twisting and crimping the edge of the dough until it comes a little pocket. Note that the calzone will be delicate and with the heavy filling, the dough easily breaks. So when moving it to the pan you will be cooking them on, I find it easiest to cup the calzone with my hand and then turn it upside down, carry it over to the pan and then flip it over onto the pan. This seems to work better then trying to lift it off the parchment with a spatula or any other tool.
  12. Put in preheated oven and cook for 15 minutes, or until golden brown.
  13. Let rest for 5 minutes. Serve with marinara sauce for dipping, side salad and enjoy!
*Quick Marinara Sauce (See Recipe Notes)
  1. In sauce pan, combine all marinara sauce ingredients. Bring to simmer and cook 5 to 10 minutes. Season to taste.
*Roasted Onions and Mushrooms (See Recipe Notes)
  1. Preheat oven to 400 degrees
  2. Cut red onions in half and remove the skin. Take each half and cut into sixths so that you have fairly even large pieces and quarter the mushrooms. On a foil lined pan, spray with oil. Put both onion (separating each layer) and mushrooms on pan and spray with oil, season with salt and pepper and toss.
  3. Roast for 30 to 40 minutes until onions are slightly cartelized and fully wilted. If making ahead, put in air tight container. It will hold for five days. If you are only making a quarter of the recipe for this, only cook for 20 minutes.
Recipe Notes

*Note that I have included the full recipes for the Quick Marinara Sauce and Roasted Onions and Mushrooms but you will not need this much. I added these larger recipes because I like to make one big batch of the Marinara for this and either freeze or refrigerate for easy use later. Also, every morning I make myself a breakfast Quesadilla with zucchini and roasted vegetables. Often I do this Roasted Onions and Mushrooms mixture on Sunday and keep in an airtight container for use throughout the week. It really adds a lot of flavor to my morning breakfasts. If you are looking to only make these for these calzones, then you should cut the Marinara recipe in half (if you are going to use it as a dip for your Calzone as well) or do a quarter of it if not and do a quarter of the Roasted Onions and Mushrooms. If you have questions, don't be afraid to ask.

Weight Watcher Recipe Builder Calculation for Calzone is HERE

Weight Watcher Recipe Builder Calculation for Roasted Onions and Mushrooms is HERE

Weight Watcher Recipe Builder Calculation for Quick Marinara Sauce is HERE

Nutritional Labels Here as per MyFitnessPal:
Calzone Nutritional Label
Roasted Onions and Mushrooms Nutritional Label
Quick Marinara Sauce Nutritional Label

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