In the heart of the Midwest, we cherish those hearty, comforting recipes that bring the family together around the dinner table. Today, I’m sharing a modern twist on a beloved classic - the calzone. This Low Carb Calzone, using ground chicken as the wrap, is a wonderful way to enjoy those rich, savory flavors without the carbs. It harkens back to Sunday dinners at Grandma’s, but with a nod to today’s dietary preferences.

This calzone pairs beautifully with a fresh, crisp garden salad, dressed lightly with olive oil and vinegar. A side of roasted vegetables or a warm bowl of tomato basil soup would also complement the dish perfectly, making it a wholesome, satisfying meal that brings that cozy feeling of home.

Servings: 4

1 lb ground chicken
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
Salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup sliced pepperoni
1 egg
1/4 cup grated Parmesan cheese
Optional: marinara sauce for dipping

Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare Chicken Wrapper:
In a large bowl, combine the ground chicken, garlic powder, onion powder, dried oregano, salt, and pepper. Mix until well combined.

Form Chicken Base:
Place the chicken mixture on the prepared baking sheet and flatten it into a large oval or rectangular shape, about 1/4-inch thick.

Add Stuffing:
On one half of the chicken base, spread the shredded mozzarella cheese and pepperoni slices evenly, leaving a small border around the edges.

Fold and Seal:
Carefully fold the other half of the chicken base over the filling, creating a calzone shape. Press the edges together to seal the calzone. You can use a fork to crimp the edges for a tighter seal.

Prepare Egg Wash:
In a small bowl, beat the egg. Brush the top of the calzone with the beaten egg. Sprinkle the grated Parmesan cheese over the egg wash.

Bake:
Place the calzone in the preheated oven and bake for 25-30 minutes, or until the chicken wrapper is fully cooked and golden brown.

Serve:
Remove the calzone from the oven and let it cool for a few minutes before slicing. Serve with marinara sauce for dipping if desired.

Feel free to get creative with your fillings! You can add cooked Italian sausage, bell peppers, or olives for variety. For a bit of a kick, try adding some red pepper flakes to the ricotta mixture. If you prefer, you can use ground turkey or even ground beef instead of chicken. This recipe is versatile, allowing for regional and seasonal produce to be incorporated - just like the good old days.

Copyright 2016 Cooktop Cove