Prepare a large nonstick skillet by coating it with nonstick spray and heating it over medium heat.
Add sausages, bell pepper, onion, and mushrooms to the skillet and stir frequently. Cook until vegetables are tender and any liquid has evaporated, which should take about 10 minutes.
Stir in garlic and oregano, and then set aside to cool.
In a stand mixer fitted with a paddle attachment, mix 1⅓ cups of flour and yogurt together until a thick dough forms.
Divide the dough into 6 equal balls.
Preheat the oven to 450°F and line a large baking sheet with parchment paper.
Sprinkle 2 tablespoons plus 2 teaspoons of flour onto your work surface and rolling pin.
Roll out each dough ball to a 6-inch diameter.
Divide the filling among the dough rounds, placing it in the center of each round.
Top each dough round with 3 tablespoons of cheese.
Fold over each dough round into a semicircle to enclose the calzone. Crimp the edges with a fork.
Place the calzones on the prepared baking sheet.
Bake until the dough is golden brown and cooked through, which should take about 15 minutes.
Serve the calzones with marinara sauce for dipping.
Notes
Serving Size: 1 Calzone plus 2 Tablespoons Marinara7 Points (2022/2023 Plan)MyWW Points: 7 Blue Plan and 11 Green Plan7 WW Freestyle Points and 11 Smart PointsWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.