Can’t Believe It’s Low Carb Calzone
Are you wondering what to do with all that left over turkey from the holidays? This Can’t believe it’s low carb calzone recipe is one you will want to try. Using fathead dough from mozzarella cheese and cream cheese with a little almond flour is your crust. Filled with some turkey, added with a little marinara and some more cheese for the filling. Baked until golden with just a little more parmesan topped the crust before it comes out of the oven sprinkled with some italian seasoning. You will be saying “I can’t believe it’s low carb”.
Can’t Believe It’s Low Carb Calzone
This is a great recipe to hold onto for that leftover holiday turkey. Rotisserie chicken would also work well here. Just a simple fathead dough using mozzarella and cream cheese turned these low carb calzones into a golden yum! You will be saying you can't believe it's low carb!
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Servings: 4
Ingredients
- DOUGH
- 1 1/2 C Mozzarella cheese shredded
- 2 oz Cream Cheese
- 1 Egg
- 1/2 C Almond Flour
- 1/2 tsp Baking powder
- FILLING
- 2 C leftover turkey shredded or cut into small pieces
- 4 tbsp Low carb marinara sauce
- 2 oz Parmesan cheese shredded
- 1 tsp Italian Seasoning
- 2 oz Mozzarella cheese shredded
- 1 Egg white
Instructions
- Prehead oven to 425 ° Place mozzarella and cream cheese in a bowl. Place bowl in microwave for 30 second intervals, mixing each time until it is well incorporated.
- Checking the mixture ever 30 seconds and mixing well. You want the mixture to be completely soft and melted.
- Add to this mixture the almond flour, baking powder and egg. Continue to mix well until resembles a soft dough.
- Don't be afraid to add your fingers and starting kneading this dough. If it's too sticky, add a little more almond flour.
- Separate the dough into four sections, and roll into four separate balls.
- Take on ball in between two sheet of parchment paper and start rolling into a circle. Being very careful not to roll too thin. You don't want the dough too thin. Because when you bring the edges together to seam it, you don't want to break into holes in the dough.
- Transfer the rolled dough circles onto a baking sheet covered with parchment or silicone mat.
- Add the marinara sauce to the turkey and toss in 1 teaspoon of Italian Seasoning and mix well.
- Separate your filling into four segments. Start filling half the calzones, being careful not to fill too much because you don't want to stretch the dough and create any holes.
- Mix together the parmesan and mozzarella cheeses together.
- Top the calzones with cheese mixture. Leaving enough to cover all four calzones. Be extra careful again not to fill too much as you don't want to stretch the dough and create holes
- Slowly bring your edges together and push edges together with fingers or use a fork to score together.
- Add 1 tsp of water to egg white and brush lightly over tops of four calzones and bake for 20 minutes.
- When the calzones are down to a few minutes left of cook time, add to the top some shredded Parmesan cheese. Cook for the additional 3 minutes.
- Once they've browned and come out of oven, sprinkle some Italian Seasoning over top. Cool and enjoy!
