Stuffed Crust Pizzone…


A pizza and calzone in one joined with garlic knots. Who else has ordered one of these when at a pizza place? They are so good, but the syns you don’t even want to think about, they are ridiculously high. However with this on plan version you can still enjoy something whilst still being on plan, and it still feels naughty.

You can use any toppings you like on your pizza, we always order a meat feast so those are the toppings I have added on this recipe, but do swap out the toppings to what you prefer.


Some recommended items from our kitchen to make this dish…

  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Pizza cutter, a knife will do but a pizza cutter is much easier.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • We swear by our pizza tray, no soggy bottoms and ensures an even bake.
  • Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.
  • Cheese grater with varying grater sizes.
  • Rolling pin, we use a stainless steel one as I make a lot of pastry and it can be put in the fridge to prevent pasty from getting so warm from warm hands and being handled so much. Best purchase I ever made for pastry.

Now just a quick note about the seasoning we use in this dish, we have found these seasonings from http://www.soeasyseasonings.co.uk which have all the spices you need already all included in one spice so that we only need to add a few teaspoons without rummaging the spice cupboard for lots of different ones. Their seasonings are syn free, gluten free, vegetarian, vegan, paleo friendly and all natural ingredients, no sugar, preservatives, additives or MSG, and a little goes a long way. We also have a discount code we can provide for 15% off throughout their website: HICKMANS15 should you wish to purchase any.


Take a pic of your dish and tag us over on Instagram @hickmans_slim_kitchen

Please make sure you credit us when sharing to social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Disclaimer: – Please do not screenshot these recipes, the Slimming World data base is always changing to protect our weight losses and syn values often change.
Please check your own brands of ingredients as they can vary from brand to brand. Syn values are correct as of posting our recipes but please check for yourself to protect your losses.
This blog is unofficial and not part of, or representative of Slimming World. 
We are not trained by Slimming World nor authorised to give Slimming World advice and any advice that may be given should never replace the advice of your consultant.

Please note some posts contain affiliate links, you can find out what that means here.


Stuffed Crust Pizzone


Serves 2 – 1 HexB, 1 HexA and 10 syns per person

  • 1 packet Aldi wholemeal bread mix, made up via the instructions on the packet
  • Tomato puree
  • Handful of 5% pork mince
  • Half a red onion, peeled and thinly sliced
  • 4 Heck chicken italia sausages, unravelled and rolled into one long sausage – 2 syns
  • 1 teaspoon So Easy Seasonings impact spice
  • 2 teaspoons So Easy Seasonings Mediterranean spice
  • 4 slices pizza pepperoni – 4 syns
  • 1 small chicken breast
  • 2 slices smoked bacon, fat removed and diced
  • 1 tomato, sliced
  • 40g lighter mature cheddar, grated – 1 HexA or 6 syns
  • 30g red leicester, grated – 1 HexA or 6 syns
  • 2 teaspoon low fat butter – 2 syn
  • 1 garlic clove, crushed
  1. Preheat oven 200Β°C fan.
  2. Place the sausage on a plate and cover with a piece of kitchen towel, cook in the microwave for 1 minute to allow the sausage to start cooking. Set aside to cool slightly.
  3. Season the chicken breast with 1 teaspoon of the Mediterranean spice, slice into small slices and fry until starting to brown, set aside to cool sightly.
  4. In a small bowl mix the pork mince with the impact spice and form small little clumps of meat, set aside for now.
  5. Mix the butter and garlic together and slightly warm in the microwave so it melts, set aside.
  6. Prepare all other toppings and set aside.
  7. Prepare your pizza base. Weigh out 256g of dough (this will make 4 60g portions once cooked so is 2 healthy B choices plus 12 syns), make 6 little knots from the dough by rolling a small amount in a sausage shape and tie in a knot, set these aside for now.
  8. On a lightly floured surface (only use a small amount and syn it if you start to use too much), roll the rest of the dough out into a large thin round circle.
  9. Place the dough on a pizza pan lightly spritzed with frylight, or use a normal baking tray if you don’t have a pizza tray. This makes it easier to make your pizza without having to move it once the fillings are all on top.
  10. Start with the calzone side of the pizza, add a small amount of the tomato puree over the base and add some of the toppings into a mound, fold the dough over the top of the mixture to make what looks like a pasty and press the edges down.
  11. Place the cooled sausage around the outside of the rest of the pizza (trim any sausage off if its too long) and bring the outside edges of the dough over the top of the sausages, pressing down as you go around so the sausage is encased inside the outside edge of the pizza.
  12. Add your desired amount of tomato puree to the centre of the pizza and spread evenly across the base, sprinkle a tiny amount of the Mediterranean spice over the top and a small sprinkling of both the cheeses.
  13. Add all your other ingredients, including any left over sausage (chop it up into small slices), leaving the pepperoni aside for the moment.
  14. Top with the rest of the cheese and add the pepperoni over the top, sprinkle with a little more Mediterranean spice.
  15. Put your set aside dough knots along the edge of the calzone seam and brush over the garlic butter.
  16. Place in the oven and bake for 20-25 minutes until everything is cooked, cheese is melted and the dough is golden brown.
  17. To ensure the base is cooked when you lift the pizza up if you tap the bottom and it sounds “hollow” like a freshly baked loaf of bread then its cooked, if it is still soggy and doesn’t feel firm then cook for a further 5 minutes. Cooking times can always vary depending how much filling you add on the top so do keep an eye on it whilst it is cooking.

The remaining bread dough can be weighed into 65/66g portions, put into freezer bags and stored in the freezer for up to a month. Fully defrost and bring to room temperature before you use each one.