Photo of Protein-packed cottage cheese calzones by Ereka Vetrini by WW

Protein-packed cottage cheese calzones by Ereka Vetrini

Points® value
Total Time
35 min
20 min
15 min


Self-rising flour

1 cup(s)

Plain fat free Greek yogurt

1 cup(s)

Dried rosemary

½ tsp(s)

Garlic powder

¼ tsp(s)

Table salt

½ tsp(s), divided

1% low fat cottage cheese

¾ cup(s), whipped variety

Grated Parmigiano-Reggiano

2 tbsp(s)

Shredded part-skim mozzarella cheese


Frozen chopped broccoli

½ cup(s), defrosted and drained of any excess moisture

Black pepper

¼ tsp(s)


1 large, whisked


  1. Preheat oven to 350°F.
  2. Place flour, yogurt, rosemary, garlic powder, and 1/4 tsp of salt in a medium bowl. Use a wooden spoon or spatula to stir until just combined and then keep mixing dough in the bowl with your hands until smooth. Using your hands, knead the dough for about 2 minutes and form a ball. If the dough is too sticky to knead, add more flour, 1 tbsp at a time, until it’s no longer sticky. Let sit for five minutes.
  3. While the dough sits, grab a medium-sized bowl and to that bowl add whipped cottage cheese, grated Parmigiano Reggiano, mozzarella, broccoli, remaining 1/4 tsp salt, and pepper. Mix well.
  4. Divide dough into 4 equal pieces. Roll each piece into a ball. Transfer the balls to a lightly floured surface and using a rolling pin, roll each into an 8-inch circle.
  5. Add a 1/4 of the cheese mixture to one side of each circle and fold the other half over. With damp fingers press the edges to close the calzones and then fold the edges towards the center to seal them.
  6. Lightly brush each calzone with the egg wash, cut 2 tiny slits at the top of each calzone, place onto a parchment-lined baking sheet and bake for 15-17 minutes or until the calzones are golden brown. Eat while warm.
  7. Serving size: 1 calzone