Tortilla Calzone

Tortilla Calzone

I really love a calzone and I while I really enjoy making a pizza from scratch including the dough, I wanted to see if I could fake a calzone with a tortilla wrap.

I was doubtful at first, but I’m totally won over!

Make this now, seriously!

his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 1 serving

102 g chicken breast sausages
400 g chopped tomatoes
1 garlic clove
10 g olive oil
50 g mushrooms, sliced
1 tortilla wrap, size large
5 g fresh basil leaves
25 g mozzarella, torn into pieces
1 pinch sugar
30 ml water
salt and pepper


  • Pre-heat your oven to 190°C fan/400°F and line a baking sheet with non stick foil.
  • Place a medium frying pan onto the heat and when warm add the mushroom slices to the pan along with a sprinkle of oil.  This will allow the mushrooms to cook in their own juices without the need for extra oil.
  • Take the sausages and either cut them into pieces or squeeze the sausage meat out of the skins to form small meatballs.
  • Add the sausage meatballs to the frying pan to brown.
  • When the sausage meatballs have browned, add the olive oil to the pan along with the garlic.
  • Infuse the oil with the garlic being careful not to burn it before adding the chopped tomatoes, a pinch of sugar and the water.
  • Cover the pan to poach the sausage meatballs, this should only take a few minutes as the meatballs are small.
  • When you’re happy that the sausage meatballs are cooked through, remove the lid and increase the temperature a little to reduce the sauce.
  • The sauce should be lovely and thick after a few minutes and at this point taste the sauce and adjust the seasoning if necessary.
  • Set aside a couple of basil leaves and add the rest to your sauce.
  • Place the flour tortilla onto the lined baking tray and cover one half of the tortilla with sausage meatballs, mushrooms and all of the mozzarella leaving a border of approximately 1cm to form the seal.
  • Moisten the border with a little water (use your finger) and carefully fold the tortilla in half.
  • Use your finger to press down the seal and then go over the seal with a fork.
  • Take a knife and make 2 small holes in the top of the calzone to allow the steam to escape and bake the tortilla calzone until it is golden brown.  This should take no more than 10 minutes.
  • Remove the tortilla calzone from the oven and carefully transfer it to a plate and spoon over the remaining sauce.
  • Garnish with the left-over basil leaves and dig in!

Recipe Notes

  • I like use Heck Chicken Italia sausages or chipolatas
  • Feel free to experiment with the filling.
  • The tortilla calzone is lovely served with a green salad.

Nella Foulds
Nella Foulds

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