Today I’m going to show you how you can have your cake and eat it too. Well, I guess I should have really said Calzone and eat it too. Seriously though, I believe that we shouldn’t have to give up the things we love to be fit and healthy. That’s why I’m always figuring out ways to tweak things to have the best of both worlds.
Check out the “Tweak your stuff video” where I’m going to share with you how to do that.
I’d look forward to our family tradition of eating calzone as an appetizer for the all day Easter food fest all year long. It was one of my favorite things about the whole day. This year I got a bee in my bonnet and I wanted to bring back that tradition without feeling like crap from the gluten that’s in regular flour. Follow the recipe that I’ve got outlined below and let me know what you think.
I’ve got only 2 warnings for you…
1.) Be sure to oil up your hands with olive oil good before you start working with the dough. The Xantham gum will help hold it together pretty well, but when mixing it with your hands things can get a little sticky.
2.) Beware of how fast the calzones can disappear. You may end up having to make another batch if whomever your sharing them with gets to them first!
Click the link below and then print the recipe card.
Nonie and Jan's (Goose) Gluten Free Calzone
|Crust (Makes 4 Small Calzones)
|2 C Bob’s Red Mill Gluten Free Flour or similar
2 Large Eggs Pasture Free Range Eggs ( I like Happy Eggs)
1/4 C Grass Fed Organic Half & Half
1/4 C (1/2 Stick) Kerrigold (grass fed) Butter
1/4 C Coconut Oil
4 Tsp Xanthan Gum (Bob’s Red Mill or similar)
1 Tsp Redmonds Real Salt (Sea Salt)
Soften coconut oil and butter mix together then beat with eggs. Fold in dry ingredients and then mix and need with well olive oiled hands. Press into about 4 10 inch circles on olive oiled parchment paper.
|1 C Organic Ricotta Cheese
1/2 lb Boulder Italian Sausage (or similar) cooked and sliced thin
1/2 lb ham (cubed)
2 hard boiled eggs sliced then halved
1 C cubed Fontina or Tuma cheese
1/2 Handful chopped fresh organic parsley
1/3 C Grated Parmesan/Romano Cheese
Whip Ricotta cheese with hand mixer then fold in all dry ingredients. Spoon 1/4 filling onto half of each 10 in. dough circle then gently fold over and pinch edges and seal. Then beat one egg yolk with a little half and half to make a wash to brush on top of calzones. Bake at 375 deg for 30-45 minutes. Cool a little slice and enjoy the heck out of them!
Let me know what you think of this little life tweak, be sure to subscribe to our channel and get on our email list over to the right or at the bottom of the page, so you can get future tweaks sent right to your inbox.