Calzones. Sausage calzones. AIP sausage calzone. The perfect food for the AIP diet. The flavors encompass the Italian cuisine so well. A warm toasty flakey crust, savory meat, sweet flavorful tomato sauce, and a hint of oregano.
When eating an AIP diet, some of these comforts are hard to come by. But they are still available to your palette. This AIP friendly sausage calzone recipe is gluten and dairy free and is perfect for a romantic night with your loved one or a great comfort meal on the couch in your pajamas.
Fair warning, this recipe will take a bit of time to put together and you’ll most likely want to prepare the NOmato sauce prior to making these calzones. But with proper planning you are all set for a great Italian calzone dinner!
Contents
Sausage Calzones (AIP)
Ingredients
Sausage
- 1/8 cup Coconut Oil
- 1 pound Ground Beef or ground pork
- 1 tbsp Pure Maple Syrup
- 1 tsp Sea Salt
- 1 tsp Rubbed Sage
- 1/2 tsp Dried Thyme
- 1/4 tsp Ground Cloves
Dough - Primary Ingredients
- 3 tbsp Olive Oil
- 1 tsp Lemon Juice
- 3 tbsp Water
- 1/3 cup Arrowroot Flour
- 1/3 cup Coconut Flour
- 1/4 tsp Baking Soda
- 1 tsp Dried Parsley
Dough - Gelatin Egg
- 1 tbsp Gelatin
- 1 tbsp Water cool
- 2 tbsp Water boiling
Calzone Filling
- 1 cup Mushrooms sliced
- 1 small Red Onion diced
- 2 cloves Garlic minced
- 1 cup NOmato Sauce See notes below
Instructions
Sausage
- Melt the oil in a large skillet over medium heat.
- In a large bowl, use your hands to mix the maple syrup and seasonings into the ground meat.
- Brown the meat in the skillet, stirring occasionally.
- When the meat is half to a third of the way browned, add the mushrooms, red onion, and garlic to the pan to soften the vegetables.
Dough
- Add to a large mixing bowl the olive oil, water, arrowroot flour, coconut flour, and baking soda for the dough.
- Prepare the gelatin egg by whisking the gelatin into 1 tablespoon cool water. Add 2 tablespoons boiling water and whisk vigorously until completely dissolved and frothy.
- Immediately add the gelatin egg mixture to the dough ingredients in the mixing bowl.
- Add lemon juice and mix on medium using a stand or hand mixer until a thick dough forms.
- Divide the dough into 2 equal portions, forming each portion into a ball.
- Flatten each ball into a flat round shell using either a rolling pin or tortilla press. Use a piece of parchment paper on top and bottom of the dough to ensure it doesn't stick to the rolling pin or tortilla press.
- Transfer the shell onto a baking sheet. This is best done by flipping the shell while it's still on the parchment paper onto the baking sheet to ensure it doesn't tear while transferring.
Assemble the Calzone
- Preheat oven to 350.
- Scoop half of the meat and vegetable mixture onto each of the shells. Fill only half of each shell.
- Scoop the NOmato sauce over the top of the meat mixture.
- Fold the non-filled half of the shell over the meat and NOmato sauce side. Pinch the edges of the shell together at the seam.
- Bake for 15 minutes until the shell has turned golden brown. Serve warm.
Notes
- NOmato sauce is an AIP friendly, tomato free variation of a tomato sauce. Make your own NOmato sauce using this recipe from The Primordial Table.
