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Sausage Calzones (AIP)

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There's no need to give up your favorite foods while eating an AIP diet. Don't give up your favorite italian flavors - enjoy a homemade calzone that is AIP friendly in the comfort of your home. This gluten free, dairy free, nut free, AIP recipe is perfect for a great night with your loved one.
Course Main Dish
Cuisine AIP, Italian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 2 calzones

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