I have a cold. Yeah, it sucks. Nothing tastes right and I even missed my chance to meet up with Kelly from the Spunky Coconut when she was in town (see my review and giveaway for her new book here). Â Anyhow, back to my cold and the fact that I had to change direction with what I was going to share today. Â Â It didn’t take me very long to think it was time to share a Paleo Calzone. Â Oh mama, even with my taste buds slightly deadened I didn’t want to share my Calzone with Little. Â That’s pretty messed up, right?
A couple of tips – don’t make them huge. Â Mine was probably 5″ tall and 7″ wide. Â At first I made a huge one and it fell to pieces. Â Â This recipe will make two calzones and you might, like myself, have to close some of the cracks in the dough with the Â “extra” dough the recipe makes.
- Place the coconut oil, water, sea salt and spices in a small pan and bring to a boil.
- Remove from the stove, add in the tapioca flour and mix.
- Let this cool for 3- 4 minutes and then add in the coconut flour, egg and egg yolk.
- Mix and then knead for 1 minute.
- Roll out the dough into 3 balls. Take one ball and place between two sheets of parchment paper into roughly a 4â³ x 7â³ rectangle that is ¼" - ½" thick.
- Make sure you can flip it in half without it breaking completely (there will be small breaks). If it has too many cracks make it slightly smaller.
- Fill with your choice of toppings.
- Flip in half. Pinch closed. To repair any cracks, pinch the dough off one of the balls and use it to do this.
- Pick up the piece of parchment paper with the Calzones in place and move to a stainless steel baking sheet.
- Beat the egg white you saved and brush it over the top of your two Calzones.
- Bake at 350 degrees for 35 - 40 minutes.
Â© 2011-2012, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.