Every once in awhile there is that food. The one that haunts you and makes you feel like life will never be quite the same without it. Ya, kind of like that borderline personality ex that strings you along…but I digress. This is about CALZONES, Paleo CALZONES, not psychos.
Calzones have that magical way about them, like a unicorn: half comfort food, half gift from the heavens. That beautiful crispy dough with all the perfect meats, veggies, and spices inside. And that gooey cheese. Errr, sorry. Forget the cheese. My bad. But honestly, you will NOT need the cheese. I cannot even believe I would ever say that out loud, but it’s true. You will not miss it. At all.
This calzone was given the “double thumbs up” from the littles which is the ultimate compliment. Each night they get to vote – double thumbs up, single thumbs up, neutral thumb, and thumbs down. So when I get a unanimous double thumbs up, I know it is time to happy dance all the way up to my laptop to record it. Maybe I should call these “Double Thumbs Calzones” – or not. Either way, enjoy!!!
- 3 cups mashed yuca root (peeled, coarsely chopped, boiled for 20-25 minutes, and drained)
- 1/4 cup avocado oil
- 2 tablespoons coconut flour (if needed)
- 1 teaspoon garlic sea salt
- 1 pound sausage
- 1/4 cup nitrate free pepperoni, chopped
- 1/2 cup organic spinach, chopped
- 1 onion, diced
- 1 tablespoon organic marinara, and extra sauce for dipping
- 3 tablespoons fresh basil, chopped
- Optional: black olives
- Take your mashed yuca root and blend (in a heavy duty blender like a Vitamix) with the avocado oil and garlic sea salt until pureed like a dough
- Remove dough from blender and set aside to cool
- While dough is cooling, preheat oven to 450
- Now over medium/high heat cook sausage, pepperoni, and onion until sausage is cooked through
- Once cooked, DRAIN ALL GREASE FROM PAN – this is really important that no moisture is left in the meat mixture
- Now add in spinach, basil, and marinara and cook until leaves are wilted and the sauce has been completely absorbed/cooked off
- If you still have residual moisture in the meat mixture which has not cooked off, you can use a towel to absorb excess; trust me, you want no moisture!
- Remove meat mixture from heat and set aside
- Now take your yuca dough and divide into 4 equal pieces
- Take 1/4 of the dough and flatten it into a circle, you will want it to be slightly more than 1/4″ and about 5-6″ in diameter
- Note: if it is too thin your calzone will split open so make sure it is thicker than a tortilla, for example
- Spoon about 1/3 cup – 1/2 cup of the meat mixture onto half the circle, then fold the other half over the meat
- Using your finger or a fork, seal off the edges – your calzone should be in the shape of a half moon
- Repeat with other pieces of dough, filling accordingly
- Carefully transfer each calzone to a parchment lined baking sheet and bake for 15-20 minutes or until nicely browned. If your oven runs hot you can lower to 425 but you will want higher heat for this recipe
- Remove from heat and serve with organic marinara for dipping