Mini calzones are a big favorite of mine. They are super as a snack, or as a simple and tasteful lunch. It is a bit tedious to make since the dough is made without flour which makes it more sticky and soft than regular dough. But to keep it law-carb and gluten free, this is OK, and they are really worth the hassle. Follow the recipe, and before you know it you’re sitting with a freshly baked mini calzone in your hand.
In this recipe I used tomato, ham and cheese as filling and served it with a garlic, oregano and sumac sour creme sauce.
Mini Calzones with ham and cheese
3 ½ oz. (100 g) cream cheese
4 tablespoons coconut flour
1 tablespoon husk fiber
½ teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon salt
3 slices of ham
7 oz. (200 g) grated cheese
3 tablespoons tomato sauce
1 teaspoon oregano
Preheat the oven to 320° F (160° C).
Combine the eggs, cream cheese, coconut flour, husk fiber, xanthan gum, salt and baking powder in a food processor and pulse until its well mixed. Let the dough rest for 10 minutes.
Place approximately two tablespoons of the dough between two sheets plastic wrap and roll out a circle 6 inches (15 cm) in diameter. Remove one sheet of plastic wrap and place a handful of grated cheese, one teaspoon of tomato sauce and a half slice of ham on one side of the dough. Use the plastic wrap to fold over the part without filling over the filling. Gently press down around the edges. While holding the calzone in your hand, remove the plastic from the flat side, and flip it onto a parchment paper covered baking tray. Carefully remove the rest of the plastic. Repeat with the rest of the dough. Brush with egg wash and sprinkle a little cheese on top.
Bake the calzones for 15 minutes, then turn up the heat to 356° F (180°) and bake until they have a golden color.
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