Check calories and macros for Dion's items.
Dion's is a Southwest favorite known for its pizza, subs, and legendary homemade ranch dressing. That ranch and the thick cheese layers can add hundreds of hidden calories to an otherwise light meal.
This calculator helps you customize your Dion's pizza slices, submarine sandwiches, and salads to keep your macros on track.
Pizza calories add up by the slice. Opting for a thin crust, asking for light cheese, and loading your slices with vegetables helps keep your meal high in volume and lower in calories.
subs like the Turkey or Chicken sub are leaner than the Italian sub, which contains high-fat meats like salami and pepperoni. Choosing wheat bread adds extra fiber. For example, the 10" Meatball & Provolone is a top pick with 83g of protein.
Dion's homemade ranch is delicious but extremely calorie-dense. Getting it on the side and dipping your fork rather than pouring it over your salad or pizza is a simple way to save hundreds of calories.
| Lighter choice | Cal | Heavier choice | Cal |
|---|---|---|---|
| Artichoke Hearts - Large 16" | 50 | 10" Roast Beef & Provolone | 950 |
| Extra Cheese - Large 16" | 50 | 10" Ham & Swiss | 940 |
| Artichoke Hearts - Slice | 50 | 10" Turkey & Swiss | 910 |
Nutrition values are compiled from official Dion's published nutrition information and reputable public nutrition databases, then normalized to a consistent per-item format. Figures vary with build, size and customization, so use this calculator as a close guide and confirm in-store details when you need exact numbers. Reviewed by Jennifer Zoned, PhD, Nutrition Researcher.
A gourmet salad with grilled chicken and a light vinaigrette dressing on the side, or a couple of veggie pizza slices. The calculator shows all values.
A single serving of Dion's ranch can contain over two hundred calories, mostly from fat. Portions are key.
Yes, the whole wheat sub roll provides more fiber and nutrients than the white bread option.
Nutrition Researcher | Senior Nutritionist | Macro & Meals Founder
Doctorate in Nutrition from Johns Hopkins University PhD and as a Nutrition Researcher and Senior Nutritionist, I aim to make evidence-based nutrition research more user-friendly.
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