I decided I'd attempt making a low carb calzone with the pizza dough I usually use to make my pizzas -- but would use the modified version that I adapted a couple of nights ago for my Easy Cheesy Baguette Bread which has additional grated Parmesan added to stiffen the dough more so it can be rolled (or in this case folded over). When the regular dough is made for pizza, you don't move it until it is baked so it doesn't have to be as stiff. I sauteed some diced onions, red and yellow peppers, mushrooms and turkey pepperoni for the filling. I used a 6-blend Italian shredded cheese inside as well. I originally was not going to put any pizza sauce inside and just dip it in sauce afterwards...but at the last moment I decided to put a very thin smear on the crust before adding the cheese and filling. I will say that it was a little tricky folding it over without tearing it because I overstuffed my little calzone and also spread the cheese and filling over the entire surface before folding over -- do NOT do that! Place all your filling and cheese on one half and then folder over the plain half of dough and you won't have as difficult a time as I did -- it wasn't awful, but it was just dumb thinking on my part. After I folded it over, I pressed the edges tightly so they would seal and the filling would not melt out while it baked. I then lightly brushed it with a little egg wash and sprinkled shredded Parmesan cheese on the top and popped it into a 400 degree oven for about 20 minutes.
|Take a peek inside|
Low Carb Calzones (Grain Free)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Dash cayenne pepper
Preheat oven to 400 degrees F. Mix dry ingredients together; make a well in the center of the bowl and add wet ingredients; mix well until a dough forms. If your dough is still too wet, add additional grated Parmesan cheese until dough is stiffer (it will be a bit sticky). Let the dough sit for about 5 minutes to thicken. Spread dough on a lightly oiled pan or cookie sheet with greased parchment paper or foil (I used Reynolds non-stick foil, lightly brushed with olive oil).
Press the dough out with a rubber spatula (to keep it from sticking) into an approximate 10-11" circular shape. Sprinkle shredded cheese of your choice evenly over the top of 1 half of the dough; top with pre-cooked toppings, a little more shredded cheese and red pepper flakes (optional). Carefully, using your hands and/or a rubber spatula, gently fold over the dough, pressing the edges to seal so filling ingredients don't melt out while baking. Lightly brush top of calzone with egg wash, if desired, and sprinkle with additional shredded cheese.
Bake for approximately 20 minutes or until calzone looks and feels done. Remove from oven and let cool about 5 minutes. Serve with pizza sauce on the side for dipping, if desired.
Note: If desired, spread a very thin layer of pizza sauce on the crust before topping with cheese, toppings and folding over (do not add too much or it will make the dough soggy when it bakes).
|Folded and ready to be popped into the oven|
|One more shot before going into the oven|
|Courtesy of Atlanta Fish Market...and hubby! :-)|