Keto Calzones

Each of these hearty calzones has a cheesy, grain-free filling enveloping even more cheese, plus your choice of Genoa salami or sliced prosciutto. The smell is so good, it’s almost as if you were in a pizzeria!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Keyword: gluten free, keto, low carb, peanut-free, tree nut-free
Servings: 2 calzones

Equipment

  • Food Processor

Ingredients

Calzone Crust Ingredients

  • 1 cup almond flour 1⁄4 cup more flour for dusting the parchment paper
  • 1 teaspoon xanthan gum
  • 1 cup shredded mozzarella cheese
  • 2 ounces room temperature cream cheese
  • 2 eggs
  • 1 teaspoon Italian Seasoning we used Frontier Co-Op Herbs of Italy Italian Blend Seasoning

Filling Ingredients

    Calzone With Prosciutto

    • 1 slice of prosciutto chopped into small pieces (we used Citterio brand)
    • 2 slices of fresh mozzarella we used BelGioioso brand
    • 2 tablespoons fresh ricotta cheese we used Polly-O brand
    • teaspoon fresh ground pepper
    • 1 tablespoon grated parmesan for topping the crust we used 365 Whole Foods Market brand

    Calzone With Genoa Salami

    • 4 slices of Genoa salami we used Citterio brand
    • 2 slices of fresh mozzarella we used BelGioioso Brand
    • 2 tablespoons low or no sugar added marinara sauce we used La San Marzano organic peeled tomatoes, and crushed them in a pot over low heat and used the rest of the sauce for another recipe
    • 1 tablespoon grated parmesan for topping the crust

    Instructions

    • Preheat your oven to 375°F and line a baking sheet with parchment paper. Set aside.
    • Place all the crust ingredients in a food processor and pulse for 1 or 2 minutes until it's fully mixed and forms a round dough ball. Split the dough evenly into 2 balls.
    • Place one dough ball on parchment paper dusted with 2 tablespoons of almond flour and roll out with a rolling pin to about an 8" in diameter oval shape. Do this same technique with the other dough ball.
    • Layer your fillings, sauce, cheeses, and meat on one side of the dough ovals (Use 1 teaspoon of olive oil to dab around the perimeter of the dough to help keep it sealed).
    • Carefully fold the other side of the dough over to close, pinching the dough together.
    • Sprinkle 1 tablespoon of shredded parmesan on top of each of the calzones.
    • Bake for 25-30 minutes until they have a golden crust. Slice and enjoy dipping into some marinara sauce.
    Nutrition Facts
    Serving Size 1 half-calzone with prosciutto
    Servings Per Container 2

    Amount Per Serving
    Calories 292 Calories from Fat 198
    % Daily Value*
    Total Fat 22g 34%
    Saturated Fat 10g 50%
    Trans Fat 0g
    Cholesterol 136mg 45%
    Sodium 483mg 20%
    Total Carbohydrate 5g 2%
    Dietary Fiber 2g 8%
    Sugars 1g
    Protein 18g 36%

    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
    Nutrition Facts
    Serving Size 1 half-calzone with Genoa salami
    Servings Per Container 2

    Amount Per Serving
    Calories 262 Calories from Fat 171
    % Daily Value*
    Total Fat 19g 29%
    Saturated Fat 8g 40%
    Trans Fat 0g
    Cholesterol 121mg 40%
    Sodium 442mg 18%
    Total Carbohydrate 5g 2%
    Dietary Fiber 2g 8%
    Sugars 1g
    Protein 18g 36%

    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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