Carnivore Calzone – Zero Carb (or Nearly Zero Carb)
🛒 Ingredients:
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1 lb (450g) ground beef
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1/2 lb (225g) ground sausage (mild or spicy, ideally no sugar added)
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1/2 cup cooked bacon, crumbled
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1 1/2 cups shredded mozzarella cheese
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1/2 cup shredded parmesan cheese
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2 large eggs
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1/2 tsp garlic powder (optional)
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1/2 tsp onion powder (optional)
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Salt and pepper, to taste
🔧 Tools Needed:
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Large skillet
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Mixing bowl
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Baking sheet with parchment paper
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Oven (or air fryer large enough to fit folded dough)
🔥 Instructions:
1. Make the “Dough” (Meat Crust)
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In a large bowl, mix:
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Ground beef
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Ground sausage
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1 egg
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Salt, pepper, and optional garlic/onion powder
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Mix thoroughly until it forms a uniform meat “dough.”
2. Shape & Prebake the Crust
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Preheat oven to 375°F (190°C).
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On a parchment-lined baking sheet, press the meat mixture into a large flat oval or rectangle, about 1/4 to 1/3 inch thick.
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Bake for 10–12 minutes to firm it up. Remove from oven and carefully drain excess grease.
3. Prepare the Filling
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While the crust bakes, mix together in a bowl:
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Crumbled bacon
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Mozzarella cheese
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Parmesan cheese
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1 beaten egg (this helps bind the filling)
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Optional: another pinch of garlic or onion powder
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4. Assemble the Calzone
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Spoon the cheese & bacon mixture onto one half of the prebaked meat crust.
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Gently fold the other half of the crust over the filling (like a calzone).
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Press the edges with a spatula or fork to seal. If the crust cracks, patch with a little reserved ground meat or cheese.
5. Bake Again
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Return to the oven and bake for 15–18 more minutes, or until the calzone is browned and cheese is bubbly inside.
6. Cool & Slice
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Let rest for 5 minutes before slicing — this helps it firm up and hold together.
✅ Notes & Tips:
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Strict carnivore? Skip garlic/onion powder — it’s still delicious.
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Spicy variation: Use hot Italian sausage or add crushed red pepper to the filling.
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Chewier texture: Add 1 tbsp unflavored gelatin or 1 tbsp pork rind powder to the meat dough before baking.
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