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For the filling: 

  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 3 cups (packed) baby spinach leaves, roughly chopped
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 cup feta cheese, crumbled
  • 1/2 cup whole milk ricotta cheese
  • 1/2 cup shredded whole milk mozzarella cheese
  • 1 egg

For the dough:

  • 2 cups shredded whole milk mozzarella cheese
  • 3 ounces cream cheese
  • 1 egg
  • 1 1/2 cups superfine blanched almond flour
  • 1 teaspoon psyllium husk powder


To make the filling:

  • Melt the butter in a large skillet over medium heat.
  • Add the garlic and cook for 1 minute, or until fragrant.  
  • Add the spinach, onion powder, salt, pepper, and nutmeg and cook for 2 – 3 minutes, stirring occasionally, unit the spinach is bright green and wilted.  Remove from the heat.
  • Add the feta, ricotta, and mozzarella cheese to the mixture and stir well.  
  • Add the egg and stir until fully combined.  Set aside.

To make the dough:

  • Place the shredded mozzarella cheese and cream cheese in a microwave safe bowl.
  • Microwave, uncovered, on high, for 1 – 2 minutes, or until the cheese is completely melted.
  • Remove from the microwave and stir with a spatula until the cheeses are combined.
  • Add the egg, psyllium husk powder, and almond flour to the cheese mixture.
  • Stir well with the spatula or a fork, until a stiff dough is formed.
  • Knead the dough by hand for 2 – 3 minutes, to ensure all of the ingredients are fully mixed and the dough has a smooth consistency.

To assemble the calzone:

  • Preheat the oven to 400 degrees.  
  • Divide the dough in half.  Press one half out on a parchment-lined cookie sheet into a 12 x 8 rectangle, about 1/4 inch thick.  
  • Spoon the filling onto the center and spread out, leaving a one inch border all the way around.  
  • Turn up the sides and pinch at the corners to hold in the filling (see photo grid in post)
  • On a separate piece of parchment, press out a 13 x 6 rectangle about 1/4 inch thick.  
  • Cut into 3 long strips to braid, or the long strips into 6 shorter strips to lay across.  
  • Braid, or lay the strips crosswise diagonally in a criss cross pattern as desired.  
  • Press the strips into the dough around the edges of the calzone to adhere firmly. 
  • If desired, brush beaten egg yolk over the top of the calzone, and sprinkle with poppy seeds (or sesame seeds) and coarse salt.  
  • Bake for 35 minutes, or until golden brown and slightly puffed.  
  • Remove from the oven and cool for 30 minutes before slicing.

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