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Gluten FreeLow CarbKeto
These low carb turkey calzones make a great meal with left over roasted turkey and are a gluten free calzone too.
We made these keto calzones with a Fathead dough as I already have a low carb calzone recipe using a low carb pastry. Since we often enjoy a low carb pizza made with Fathead dough, it was time to make a calzone with it. After all, a calzone is basically a stuffed pizza!
Left Over Turkey Recipe
Leftover roasted turkey with a low carb Marinara sauce and cheese make this a delicious filling for a calzone. The Marinara sauce and the cheese give another lease of life to any dry turkey too!
Try our keto turkey pot pie or turkey brie quesadillas for another delicious way to enjoy left over turkey.
How to make Keto Turkey Calzone
We have made small calzones from the dough so that they are snack size and can be served as an appetizer. You could make them larger for a main dish.
To cut the circular shape we used a small bowl. A small saucepan lid works great too. Or try freehand if you are confident with your pastry cutting skills!
Ingredients Used
- Turkey - Left over roasted turkey is shredded or could be cut into small cubes.
- Marinara sauce - We use a home made low carb sauce.
- Parmesan cheese
- Mozzarella cheese
- Fathead Dough - Mozzarella, cream cheese, almond flour, eggs and baking powder make this incredible low carb dough.
How to make Fathead Dough
It’s so simple to make Fathead dough that you will reach out to make it weekly! Grated mozzarella and cream cheese are melted in a microwave, then an egg and low carb flour is added. Either almond flour or coconut flour will work but the quantities will vary for both flours. I use about ½ cup of coconut flour or 1 ½ cup almond flour.
Mix the dough quickly together and add additional low carb flour if the mixture is too sticky. The dough needs to be rolled out in between two layers of parchment paper. You can use the dough for a pizza base or a calzone.
How to store turkey calzones
The calzones will last a few days if kept in the fridge in a sealed container. Freezing them is easy too and they defrost well without becoming soggy. To freeze store in a zip lock back or air tight container. They will last for 3 months in the freezer.
To defrost, place them in the fridge and reheat in the oven for 5-10 minutes at 180C/370F degrees until heated through. The Chief Taster zaps them in the microwave at work. It makes the pastry a big soggy but keeps him fed and happy!
Recipe Tips
Substitute the turkey with other fillings such as rotisserie chicken or chopped ham.
For a festive turkey calzone, add cubes of brie and low carb cranberry sauce.
Try other flavours for the left over turkey. Buffalo sauce, cajun or curry would give the turkey a new taste.
OTHER FATHEAD DOUGH RECIPES TO TRY:
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This recipe was published in October 2019. The photos and content have been updated.
Keto Turkey Calzones
Angela Coleby
Use your left over roasted turkey to make delicious low carb calzones with a Fathead dough pastry.
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Italian
Servings 12 calzone
Calories 221 kcal
Ingredients
Calzone Dough:
- 8 oz Mozzarella cheese grated
- 2 oz cream cheese
- 1 ½ cups almond flour
- 1 tablespoon baking powder
- 2 medium eggs beaten
Filling:
- 2 cups roasted turkey shredded
- 4 tablespoons Marinara sauce low carb
- 2 oz Parmesan cheese grated
- 2 oz Mozzarella cheese grated
- 1 egg wash for brushing calzones
Instructions
Preheat the oven to 220C/425F degrees.
Place the mozzarella and cream cheese in a bowl. Either zap in the microwave for 30 seconds. Stir and zap for another 30 seconds. If the mixture has not melted give it another blast in the microwave.
If you don’t have a microwave, place the bowl of cheese over a saucepan of boiling water and stir until melted.
Once the cheese has melted stir in the baking powder and almond flour.
Add the eggs and work into a dough. If it feels too sticky, add a tablespoon or two of almond flour.
Roll half of the dough in between two layers of parchment paper to about 1 cm thick.
Cut out a circular shape. I use a small bowl but a small saucepan lid works too.
Repeat, rolling out the dough and cutting out circles.
In a medium bowl, mix the shredded turkey with the Marinara sauce, mozzarella and parmesan cheese.
Spoon the turkey mixture onto half of the circular dough.
Gently fold the other half of the calzone dough over the filling and press the edges together so that they are sealed.
Place the calzones on a parchment paper lined baking tray and brush with the egg wash.
Bake for 20 minutes until golden
Eat and enjoy!
Notes
Makes 12 small calzones.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1calzoneCalories: 221kcalCarbohydrates: 5gProtein: 15gFat: 17gFiber: 2g
The information shown is an estimate provided by an online nutrition calculator.
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