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