Recipe: Calzones (S)

Dear Reader,

This recipe is a combination of my favorite pizza crust recipe and a recipe for rolls which I love from Maria Mind Body Health. As it currently stands, it uses a little millet flour which gives it some carbs. If you are on the Trim Healthy Mama plan and want to keep it an S meal, you should only eat 1/6-1/7 of the recipe and stick to no carb fillings. I would like to try it without the millet at some point and will let you know if I do and how it works. You could also try using egg whites instead of the whole eggs, leaving out the oil,  and substituting an extra 1/2 cup of coconut flour for the almond flour to try to make an E meal out of it. Of course, in that case, you’d have to keep the fillings fat-free. Again, if I try it, I’ll let you know how it holds up. Either way, the basic dough is both gluten and dairy free.

Calzones

Ingredients:

1/2 c millet flour

1 c blanched almond flour (must be blanched; almond meal is not the same)

1/2 c coconut flour

1/2 psyllium husk powder

1 tbsp xantham gum

1 tsp salt

1 tbsp baking powder

1 tbsp Italian seasoning

2 tsp garlic powder

1/4 c olive oil (optional — because I forgot to put it in this time and it worked just fine)

3 eggs

1 tbsp apple cider vinegar

2 to 2 1/2 c boiling water

your choice of fillings

Directions:

1. Put some water on to boil in a kettle.

2. If you have a pizza stone, put it in the oven; if not, place a cookie sheet in the oven. Preheat to 450, allowing the stone or sheet to heat up.

3. In a bowl, combine all the dry ingredients (that’s the first 9 of them I believe). Mix well.

4. Add in the oil, eggs, and vinegar. Mix well. The dough will still be fairly dry at this point.

5. Add a cup of the boiling water. Stir. Add more water 1/2 c at a time until all the dry ingredients are well-moistened.

6. Cut a sheet of parchment paper to fit on your pizza stone or cookie sheet. Divide the dough into 6 or 7 portions. Take one and flatten it out into a circle with your hands. Mine were about 6 inches in diameter. The dough should be easy to work with. If it is crumbly, add more water; if it is too sticky add a tiny bit more coconut flour (it absorbs a lot of moisture so don’t overdo it!).

7. Place your toppings in half of the dough circle. Fold the other half over them and press all around the edges with your fingers to seal them in. Place on the parchment. Repeat with remaining dough.

8. When your parchment is full, place it in the oven in the preheated stone or sheet and bake for 15 minutes. When done, the calzones should be a nice light brown and feel firm to the touch.

Pile on the filling -- I used pesto, ham and cheese on this one.

Pile on the filling — I used pesto, ham and cheese on this one.

 

Fold the dough over and press down the edges.

Fold the dough over and press down the edges.

Here is the finished product, ready to eat.

Here is the finished product, ready to eat.

 

And here's what the inside looks like . . . mmmm . . .

And here’s what the inside looks like . . . mmmm . . .

Nebby

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One response to this post.

  1. […] is a variation on my calzone recipe. Basically a stromboli is a rolled calzone. And that’s what this is — my calzone dough […]

    Reply

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