Low Carb Ham Cheese Calzones

This easy low carb ham and cheese calzone recipe is ideal for anyone who misses traditional pizza but wants to stick to a low carb lifestyle. The crust is golden and slightly crisp while the center is filled with comforting ham and gooey cheese. I love pulling a tray of these from the oven when my family gathers for movie night because they hold together perfectly and always disappear fast.

The first time I made these calzones I could not believe how close they tasted to a classic pizzeria calzone My kids kept asking for seconds and now it is part of our regular dinner routine

Ingredients

• Almond flour: provides the sturdy low carb base for the dough Pick a super fine version for the best texture
• Baking powder: makes the dough puff and lighten
• Salt: brings out flavor in the dough and cheese
• Mozzarella cheese: is key for the stretchy melty dough Use low moisture shredded mozzarella for best results
• Cream cheese: helps the dough stay smooth and tender Full fat cream cheese gives the richest flavor
• Large egg: binds the dough and makes it pliable
• Diced ham: gives salty meaty flavor Look for thick cut ham from the deli for best results
• Shredded cheddar cheese: sharp sharpens the filling and gets melty Choose classic orange or white mild cheddar
• Garlic powder: builds savory flavor into the filling
• Onion powder: adds a warm undertone
• Olive oil: browns the tops and adds subtle richness Use a fruity extra virgin type if you have it

Step-by-Step Instructions

Melt the Cheese:

Combine mozzarella cheese and cream cheese in a large microwave safe bowl Microwave in thirty second bursts stirring between each until both are melted and merged into a thick glossy paste

Mix the Dry Ingredients:

Whisk almond flour baking powder and salt together in a separate bowl breaking up any lumps for even mixing

Make the Dough:

Add the dry mix plus the large egg to the melted cheese mixture Use a sturdy spoon or your hands to bring everything together until a cohesive dough forms

Divide and Roll the Dough:

Divide the dough into four equal balls Place each on a piece of parchment paper and gently roll into thin round circles about quarter inch thick

Prepare the Filling:

In a small bowl mix diced ham shredded cheddar garlic powder and onion powder so every bite is well seasoned

Fill the Calzones:

Place a generous spoonful of filling onto one half of each dough circle leaving a border at the edge so you can seal the calzone later

Shape and Seal:

Fold the empty half of dough over the filling making a half moon press the edges well with your fingers or a fork to seal tight

Brush and Bake:

Brush olive oil over the tops of the calzones to help them brown Transfer calzones to a parchment lined baking sheet

Bake Until Golden:

Bake in a preheated oven at three hundred seventy five degrees F for twenty to twenty five minutes The calzones should look golden brown firm and crisp around the edges

Cool and Serve:

Let the baked calzones cool slightly so the cheese inside settles before serving

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My favorite part is the stretchy cheese filling tucked in every bite I remember the first time we tried different cheeses as a family and how much fun it was to discover our favorite combos Everyone got creative with their own filling and the kitchen was full of laughter

Storage Tips

Store leftover calzones in an airtight container in the fridge for up to three days They reheat beautifully in the oven or even a toaster oven for a crispy crust If you want to freeze them wrap each calzone tightly and freeze for up to three months just thaw before reheating

Ingredient Substitutions

Feel free to swap in turkey or bacon instead of ham Grated Swiss or provolone work well in place of cheddar Want a vegetarian version Use sautéed spinach or mushrooms in the filling The dough also tolerates coconut flour in place of almond just reduce the amount by half and add an extra egg for moisture

Serving Suggestions

These calzones are delicious on their own or dipped in warm marinara sauce For a lighter meal I serve with a crunchy green salad or roasted broccoli They also taste fantastic paired with a bowl of rich tomato soup or even a platter of pickled veggies for contrast

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Cultural and Historical Context

Calzones originated in Naples Italy as a portable meal for workers The word calzone actually means pant leg hinting at their hand held nature Over the years versions with all kinds of fillings have become popular around the world Today low carb calzones make it easy for anyone to enjoy this Italian classic while sticking to modern dietary needs

Frequently Asked Questions

→ What type of cheese works best for these calzones?

Mozzarella creates a stretchy, melty texture, while cheddar adds richness and sharpness to the filling.

→ Can I use a different meat if I don't have ham?

Yes, try cooked bacon, turkey, or even pepperoni for a twist. Adjust seasonings for your preferred flavor profile.

→ How do I keep the crust from sticking?

Roll dough on parchment paper and line your baking sheet with parchment for easy removal and even baking.

→ Are there any veggie options for the filling?

Add sautéed spinach or mushrooms for extra flavor and nutrients. Mix with cheese and seasonings before filling.

→ What dips go well with these calzones?

Warm marinara sauce adds a tangy note, while ranch or garlic butter are tasty alternatives for dipping.

→ How should leftovers be stored?

Allow calzones to cool, then refrigerate in an airtight container. Reheat in the oven for best texture.