This keto calzone is a delightful handheld treat, featuring soft, fluffy pizza dough packed with sauce, pepperoni, and gooey mozzarella. It’s the perfect twist for pizza night or a meal prep idea you’ll genuinely look forward to. Craving more keto pizza options? Check out my crustless pizza, keto cauliflower pizza, or eggplant pizza.
INGREDIENTS
- 1 keto pizza crust (see note 1)
- 1 egg, whisked
- 1 teaspoon Italian seasoning
Filling:
- 3/4 cup keto pizza sauce (see note 2)
- 20 slices pepperoni
- 1 1/2 cups shredded mozzarella cheese
INSTRUCTIONS
- Prep: Preheat your oven to 425°F. Prepare the keto pizza dough according to the recipe. Divide the dough into 4 equal balls. Line a baking sheet with parchment paper. Cut a second sheet of parchment paper in half and have a bowl of water ready.
- Form the calzones: Wet your hands and press each dough ball into a flat disc on one half of the parchment paper. Spoon 3/4 cup of pizza sauce onto one side of each disc, leaving about an inch around the edges. Add 1 1/2 cups of shredded mozzarella and 20 slices of pepperoni on top. Use the parchment paper to fold the dough over, creating a pocket. If the calzone is overstuffed, gently push the filling back inside before sealing. Peel back the parchment paper from half of the calzone, and use wet fingers to roll and crimp the edges to seal the filling inside. Repeat this process for all 4 calzones.
- Bake: Place the formed calzones onto the prepared baking sheet. Brush the tops with the whisked egg and sprinkle with Italian seasoning. Bake in the preheated oven for 21-23 minutes, or until golden brown on top. Let the calzones cool for a few minutes before slicing. Serve with extra pizza sauce and enjoy!
