Calzone Napoletano

Calzone Napoletano is a deliciously stuffed Italian pastry that combines the essence of pizza with a delightful pocket of flavor. This Paleo version uses a nut-based crust and a rich filling, perfect for those seeking a healthier twist on traditional Italian cuisine.

Ingredients

• Almond flour - 200 grams
• Coconut flour - 50 grams
• Egg - 1 large
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Baking powder - 1 teaspoon
• Mozzarella cheese (dairy-free if strictly Paleo) - 100 grams, shredded
• Italian sausage (or ground turkey) - 150 grams, cooked and crumbled
• Fresh spinach - 50 grams, chopped
• Cherry tomatoes - 100 grams, halved
• Oregano - 1 teaspoon
• Fresh basil - 1 tablespoon, chopped

Steps

1. Preheat your oven to 200°C (400°F).
2. In a mixing bowl, combine almond flour, coconut flour, salt, and baking powder.
3. Add the egg and olive oil to the dry ingredients and mix until a dough forms.
4. Knead the dough for a few minutes until smooth, then divide it into two equal parts.
5. Roll out each part on a parchment paper until you achieve a thin, round crust.
6. In a separate bowl, mix the cooked sausage, spinach, cherry tomatoes, oregano, and basil.
7. Place half of the filling on one half of each rolled-out dough, leaving a border to fold over.
8. Fold the dough over the filling and crimp the edges to seal the calzone.
9. Transfer the calzones to a baking sheet lined with parchment paper.
10. Bake in the preheated oven for 20-25 minutes or until golden brown.
11. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 25 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 30 g
• Saturated Fat: 6 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• High in protein from meat and cheese alternatives.
• Rich in healthy fats from nuts and olive oil.

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