Italian Sausage Calzones

When I was growing up my mom and I used to spend the entire day together — and she would treat me to a calzone for lunch at our local mall’s food court.  Needless to say, I have a special place in my heart for calzones, but never eat them!  These little gems; however, are easy to get on board with!  They are gluten-free, grain-free and even nut-free.

prep time:15 min
cook time:30 min
ready in:45 min
  • Ingredients for Dough:
  • 1/2 cup coconut flour
  • 1-1/2 cups tapioca flour
  • 1/2 cup potato flour
  • 2 tsp. salt
  • 1/2 tsp. garlic powder
  • 3/4 cup warm water
  • 2 tsp. grassfed gelatin
  • 3 eggs
  • 1/2 cup organic palm shortening, melted
  • Ingredients for Filling:
  • 1 lb. hot Italian sausage
  • 1/4 cup white onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 cup mushrooms, chopped
  • 1/2 tbsp. dried basil
  • 24 small pepperoni slices
  • 4 oz. grassfed mozzarella cheese, grated
  • 1 cup marinara sauce + extra for dipping
  • Preheat oven to 400 degrees.
  • Heat a large skillet over medium heat. Add sausage, break it up well, and cook until it is brown.
  • Add onion, garlic, mushrooms, and basil — continue to cook until the onion and mushrooms are soft. Set meat mixture aside to cool a bit.
  • Meanwhile, mix your dough up. In a large bowl combine coconut flour, tapioca flour, potato flour, salt and garlic powder.
  • In a separate bowl add water and sprinkle in your gelatin. Allow it to sit for a minute or so. Then, whisk in your eggs and palm shortening.
  • Add the wet ingredients to the dry ingredients and knead with your hands until a uniformed dough has formed. It will be pretty sticky at first — it will become easier to handle once it is fully combined.
  • Divide the dough into 8 equal balls. Take each ball, flatten it, and roll it out with your hand or a rolling pin. You want a disk that is about 5-6 inches in diameter.
  • To prepare each calzone – start by brushing a small amount of sauce on one half of a disk. Layer sausage, 3 pepperoni slices, and cheese. Carefully pull the un-filled half of dough up and over your filling. Press down the edges to make sure the filling won’t leak out. Flatten the edges of the dough with a fork. Continue this process until all (8) calzones are made.
  • On a parchment-lined baking sheet arrange your calzones so that they are not touching. Brush each of them with some egg wash (whisk together 1 egg + 1 tbsp. water).
  • Cut a few small slits on the top of each calzone, and bake them for 30 minutes or until golden brown on the top.
  • Serve plain, ladle marinara sauce on top, or use marinara sauce on the side for dipping.