Vic’s Tricks To…The Ultimate Keto Calzone

I am so damn proud of this recipe.

Because I worked tirelessly to perfect this one.

I know, such sacrifice right?! Well, that’s what I do for my Tricksters.

Growing up in NY, I’m veryyyyyy familiar with the art of the calzone. But, here in Massachusetts they get super weird and make these flat calzones that are squishy and weird.

OK maybe I’m exaggerating a little…but there is one huge difference.

They don’t include ricotta. WHAT IN THE HECK IS THAT ABOUT?!

I mean…ricotta cheese is ESSENTIAL to the calzone experience. Like otherwise it’s just a grilled cheese…*hair flip*

But, have no fear, Vic is here to save the day with the ULTIMATE CALZONE!!!

Oh, and it’s totally freakin KETO!!!!!

It’s definitely a little strange, but bear with me here and follow the process and I promise you won’t regret it!

Preheat oven to 400°.

OK so the first step is to make our dough. The dough is made up of shredded mozzarella cheese, almond flour, cream cheese, baking soda, and an egg.

First, take a cup of shredded mozzarella, 1/2 cup almond flour, 2 tbsp of cream cheese, 1 tsp baking soda, and seasonings of your choice (I use garlic powder and oregano) and microwave for one minute. Then mix in an egg until fully combined.

Vic Trick: The dough should be sticky, but if it’s SO sticky you can’t even pick it up, add a little more almond flour.

Next, place the dough onto a piece of parchment paper and cover with another piece and roll it into a circle (parchment is necessary! anything else will stick too much).

Vic Trick: This is also my Keto Pizza Dough recipe! If you want to make a pizza, just place the dough in the oven to pre-bake for about 8 minutes, then take it out, add your toppings and cook for another 5 minutes or until the cheese is melted!

Now, fill half your circle with the fillings of your choice. I used mozzarella, parmesan, pepperoni, and of course, ricotta!

Then, use the parchment to help you fold the other half over the filled half and pinch the edges to secure it. Then put it on a baking sheet.

Vic Trick: You’ll really want to secure the edges tightly here, but not spread the dough too thin or it will seep thru (like mine did).

Whisk an egg and brush that over the top of the calzone, then bake in the oven for 20-25 minutes or until nice and golden brown.

And BING BANG BOOM! Serve with some marinara and you’re ready to each the tastiest KETO calzone you’ll ever have!

Happy Eating!

Give it a try and rate this recipe!