Sausage and Pepper Keto Calzones (Made with Fat Head Dough)
These homemade sausage and garlic pepper keto calzones have become my biggest guilty pleasure as of late. Well, I suppose I shouldn’t feel guilty about it; after all, they’re 100% keto-friendly thanks to the fact that they’re made with a fantastic selection of real, whole food ingredients (including a homemade Fat Head dough).
How to Make Sausage and Garlic Peppers Keto Calzones
You’ll start by making the keto-friendly Fat Head dough before stuffing it full of sausage, garlic, and peppers.
- Microwave the cheese. Add the shredded mozzarella and cream cheese to a microwave safe bowl and microwave on high for 30-second intervals, stirring after every 30 seconds until the mixture is smooth.
- Finish the Fat Head dough. Add in the almond flour, baking powder, one egg, and salt to taste and mix to combine.
- Refrigerate. Cover the dough with plastic wrap and refrigerate until it’s easy to roll out.
- Preheat the oven. Preheat your oven to 375℉.
- Prepare the baking sheet. Line a baking sheet with parchment paper.
- Prepare the dough. Divide the dough into 4 balls and then place each ball between 2 pieces of parchment paper and roll out to a ¼ inch thick round.
- Add the filling. Divide the ricotta, shredded mozzarella, crumbled Italian sausage, and diced bell peppers among the 4 rounds, leaving a little bit of room towards the edges.
- Seal. Fold the dough in half over top of the filling and then pinch with your fingers to seal tightly.
- Prepare for baking. Transfer the calzones to the prepared baking sheet and use a knife to make 3 slits on the top of each one.
- Garnish. Brush with egg and then sprinkle with fresh rosemary leaves and flaky salt.
- Bake. Bake for 20-26 minutes or until golden.
- Serve. Remove the calzones from the oven and allow them to cool slightly before serving.
3 Tips for Baking the Best Keto Calzones
Here are a few of our top tips for baking the very best keto calzones; each and every time.
- Nail the dough. If you’re going to be making keto-friendly calzones, it’s important to make sure that your dough is low carb and gluten-free. There are a variety of ways to achieve this but for this particular recipe, we chose to make the tried and true Fat Head dough. An alternative keto approved option that you could also try is an almond flour based dough.
- Fill it up. Feel free to stuff your calzones with as many pieces of sausage, garlic, pepper, or whatever other ingredient that you’re using as you can. When making calzones, less is definitely not more!
- Go heavy on the cheese. Don’t be afraid to load up on the ricotta and mozzarella cheese; they’re the 2 most common types of cheese used when making calzones for a reason. They both also provide you with a ton of quality protein and dietary fat macros.
Can I Freeze Keto Calzones?
You can definitely freeze these keto calzones.
You’re first going to want to allow them to cool off completely if you’re planning on freezing them. You should then wrap each calzone tightly in cling wrap before storing inside of an airtight container.
When stored like this in the freezer, your keto calzones will keep for up to 3 months.
(Also try: Crustless Skillet Pizza)
Sausage Pepper Keto Calzones
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
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For the dough:
- 1 ½ cups shredded mozzarella
- 1 oz cream cheese
- 1 egg
- ¾ cup almond flour
- ½ tsp baking powder
- salt to taste
For the filling:
- ½ cup ricotta
- ½ cup shredded mozzarella
- ½ cup Italian sausage cooked and crumbled
- 1/3 cup diced bell pepper (assorted colors)
For the topping:
- 1 egg, lightly beaten
- ½ tsp fresh rosemary leaves
- flaky salt
- Place the mozzarella and cream cheese in a microwave safe bowl and microwave on high.
- Stir every 30 seconds until the mixture is completely smooth.
- Add in the almond flour, baking powder, egg and salt to taste and mix to combine.
- Cover with plastic wrap and refrigerate the dough until easy to roll out.
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper.
- Divide the dough into 4 balls.
- Place each ball between two pieces of parchment paper and roll out to 1/4″ thick round.
- Divide the ricotta, sausage, bell pepper and shredded mozzarella among the four rounds, leaving a little room around the edge.
- Fold the dough in half over the filling.
- Pinch the dough with your fingers to seal tightly.
- Transfer the calzones to the prepared baking sheet.
- Using a knife, make 3 slits in the top of each calzone.
- Brush with egg.
- Sprinkle with rosemary and flaky salt.
- Bake for 20-26 minutes or until golden.
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