Saturday, October 20, 2012

Calzones -- "Let them eat calzones"

Today, hubby took me to my favorite place, Atlanta Fish Market, for lunch and I had their broiled salmon and fresh vegetables which were delicious.  This evening, my daughter came over to eat dinner and hubby decided that he'd go and pick up calzones at one of his favorite local pizzerias, Mellow Mushroom, for them both to eat.  They really do have some of the best calzones.  Since they were having calzones this evening, I thought "let them eat calzones"...and I will too!!!

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)


Dry Ingredients
1/2 cup golden flax seed meal (organic golden flax has a milder taste than brown)
2/3 teaspoon baking powder (aluminum free)
1 teaspoon dried Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder 
Dash cayenne pepper
1/4 - 1/2 teaspoon sea salt, more or less to taste
Few grinds of freshly ground black pepper
4 - 5 tablespoons Parmesan cheese, finely grated

Wet Ingredients
1 egg (or 1/4 cup egg substitute such as Egg Beaters)
1 tablespoon olive oil (a little more, if desired)
2 tablespoons water

Calzone Filling
Favorite shredded cheese (Italian blend, mozzarella, cheddar, Parmesan, etc.)
Favorite pre-cooked toppings (pepperoni, sausage, onions, peppers, mushrooms, etc.)
Pinch red pepper flakes, optional


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.

NoteIf 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
Below is the beautiful & delicious lunch I had today!
Courtesy of Atlanta Fish Market...and hubby!  :-)


kathlo said...

Your Calzone looks awesome; can't wait to try it!

Gourmet Girl Cooks said...

Thanks Kathlo! Hope you enjoy it!

huggs said...

working on making this now. just noticed under your wet ingredients it just says something about 2 Tablespoons. im guessing thats water.

Gourmet Girl Cooks said...

Hi huggs! are correct. I've gone back to make sure it said "water" -- thanks for catching that. :-)

Anonymous said...

I just made this for dinner. It was a little challenging to fold over, but I made it work! It was a really good alternative. Thanks for the recipe!

Gourmet Girl Cooks said...

Thanks! Glad you were able to get it to fold over for you -- the first time working with the dough like that is usually the most difficult -- the next time you make it, you sort of know what to expect and how it handles. Glad you enjoyed it! :-)