About
These mini calzones are perfect for a filling snack, part of your lunch, or a hot appetizer with a larger meal. They’re kid and adult friendly! Please note that this recipe requires a full batch of prepared Carb Manager Fathead Dough. Grab one and go, just like a Hot Pocket!
Ingredients
- 3 servings low carb fathead dough
- 3 tablespoon marinara or spaghetti sauce commercially prepared
- ¾ teaspoon basil, dried
- ½ ounce spinach
- 18 slice – each 0.1 ounce pepperoni
- 6 teaspoon, shredded mozzarella cheese
Instructions
- Before making this recipe, please have a full batch of Carb Manager Fathead Dough prepared and cold.
- When you are ready to bake your calzones, preheat an oven to 375 degrees and line a large sheet tray with parchment paper. On a clean sheet of parchment paper, roll your fathead dough into a ½-inch thick disc. Then, use a 4-inch circle cutter to cut 6 discs from the dough.
- Spread a ½ TB of marinara over each dough disc, leaving a ½-inch bare edge. Follow this by sprinkling approx. ⅛ t basil onto each disc.
- Arrange full or chopped spinach leaves on top of the marinara. Lay 3 pieces of pepperoni over each disc, then sprinkle 1t of mozzarella per portion.
- Fold over each disc in half. Use your fingers to seal the edges shut. Then, slice 2 small cuts on top of each mini calzone.
- Finally, whisk together 1 egg and brush it over all exposed dough (you will only need about ½ the egg). Bake the tray for about 25 minutes, until the dough is fully cooked and the top is golden brown.
Nutrition Facts
- Servings: 6
- Calories: 217.3kcal/177.0kJ (per serving)
- Fat: 17.9g (per serving)
- Carbs: 4.4g (per serving)
- Protein: 11.0g (per serving)