Calzone are a flavorful meal or healthy snack on the go. Gluten-free and grain-free, everyone loves a little taste of Italy in a pocket! And they freeze beautifully – just pull them out 20 minutes before you need them, and heat in any oven, even a toaster oven. Yield: 8 – 10 Calzone.
- 2 tablespoons olive oil
- ½ onion, diced
- 1 clove garlic, crushed or diced
- 4 ounces loose Italian sausage
- 8 ounces fresh mushrooms, sliced
- 1 tomato, finely chopped, optional
- 3 large eggs
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/8 teaspoon unprocessed salt
- black pepper to taste
- ¼ cup fresh herbs, chopped, such as parsley and basil
- 1/4 teaspoon red pepper flakes, optional
- 1 1/2 cups medium shredded unsweetened coconut (not coconut flour)
- 1 cup almond meal or almond flour
- 1/2 cup arrowroot powder
- 1/2 teaspoon unprocessed salt
- 2 large eggs (110 g)
- 1 tablespoon apple cider vinegar
- 1 tablespoon water, or 1-2 tablespoons almond meal, if necessary)
- In a large skillet over medium heat, add the oil. Add onions and garlic. Sauté until they begin to soften. Add sausage and brown. Add mushrooms, and cook until they begin to soften. Add tomatoes and cook briefly.
- In a small mixing bowl, whisk together the eggs, lemon juice, nutritional yeast, salt, pepper, herbs, and red pepper, if using. Pour egg mixture into the skillet and stir them briefly until the eggs are barely cooked and still moist. Remove from heat, cover, and set aside.
- Preheat oven to 350 degrees. Prepare 2 baking trays covered with parchment paper.
- In a food processor, add the coconut and grind it for a minute or two until fine. Add almond meal, arrowroot powder, salt and mix again.
- Add eggs and vinegar. Process until it forms a firm dough. If it’s too thin add a tablespoon or two of almond meal or arrowroot until it is firm enough to roll out. If it is too thick, add a bit of water a teaspoon at a time.
- Form the dough into a ball and place on a counter top lightly dusted with coconut flour. I find it easiest to divide the dough in half to roll and cut. Roll between 2 layers of parchment or wax paper to 1/8 inch thick. Peel off the top layer of paper. You can use any round object such as an inverted bowl or a pan lid to measure. I cut the dough in 5-inch circles. Move the dough circle to the baking sheet.
- To assemble, place a few tablespoons of filling into half of the dough circle. Fold the other half over and crimp the very edges with a fork. Repeat for all the calzone. Prick a few tiny steam holes in the top with a fork.
- Brush with olive oil or melted coconut oil. Bake 18 - 20 minutes. If your calzone are small, bake for 15 minutes. You can finish them to a beautiful golden brown with the oven on broil for the last few minutes. Watch carefully and remove them as they begin to brown.
©Copyright Jane Barthelemy 2012
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