Keto Calzones with Italian Flavors (Print Version)
# Ingredients:
→ Calzone Crust
01 -
1 1/2 cups shredded mozzarella
02 -
2 ounces cream cheese
03 -
1 egg
04 -
3/4 cup almond flour
05 -
1/2 teaspoon baking powder
→ Filling
06 -
1/2 cup ricotta
07 -
1 cup shredded mozzarella
08 -
1 cup Italian sausage, cooked and crumbled
→ Topping
09 -
1 egg, lightly beaten
10 -
1 teaspoon dried oregano
11 -
1 teaspoon coarse salt
# Instructions:
01 -
Heat your oven to 375°F.
02 -
Add 1 1/2 cups shredded mozzarella and 2 ounces cream cheese to a microwave-safe bowl. Melt the cheeses in the microwave for a total of 90 seconds in 30-second intervals, stirring between each interval.
03 -
To the same bowl, add 1 egg, the almond flour, and the baking powder. Knead all the ingredients together with your hands until fully incorporated, then create a large dough ball.
04 -
Divide the dough ball into 3 equal parts. Roll out each of the 3 dough parts into individual 8-inch circles in between two layers of parchment paper.
05 -
Remove the top layer of parchment paper and carefully transfer the bottom layer of parchment paper with the 3 dough circles on it to a baking sheet.
06 -
Mix your fillings (the cheeses and cooked Italian sausage) together in a medium bowl.
07 -
Put 1/3 of the filling on one half of each dough circle. Fold the other half of the dough over and seal the edges with a fork.
08 -
Beat the remaining egg with a fork lightly and brush the egg over the top of each calzone. Using a knife, make 3-4 slits in the top of each calzone about an inch apart. Sprinkle the calzones with dried oregano and coarse salt.
09 -
Bake for 20-26 minutes or until the tops are golden brown.
# Notes:
01 -
Make sure to knead and roll out your dough. Don't skip these steps.
02 -
Don't over-stuff. Be careful not to pack your calzone to the brim.
03 -
Pre-cook your vegetables if using them. Sauté them in a skillet until slightly softened.
04 -
Choose sugar-free sauce to avoid hidden sugars. Keep sauce on the side for dipping.