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If you're craving pizza but wanna skip the carbs, this low carb ham and cheese calzone totally hits the spot. The outside bakes up nice and crisp, with a warm center packed full of melty cheese and bits of ham that feel like comfort food. When movie night rolls around, I pop a tray of these in the oven—they're sturdy, easy to grab, and somehow always gone before I can sneak seconds.
The first time I threw these calzones together, I couldn't believe how much they tasted like the ones you get at a pizza shop My kids asked for more and now we keep this on our weeknight dinner list
Yummy Ingredients
- Olive oil: adds extra flavor on top to get things golden and crisp Fruity extra virgin oil works best but any kind does the trick
- Onion powder: brings a sweet, mellow kick to the filling
- Shredded cheddar cheese: packs tangy flavor and melts perfectly Go for orange or white, whatever you like
- Diced ham: brings that salty bite Thick deli ham gives you the best texture
- Mozzarella cheese: the secret to that stretchy dough Use pre-shredded, low-moisture for best results
- Baking powder: helps the dough puff up and get lighter
- Salt: boosts flavor all around
- Cream cheese: gives the dough a soft and smooth feel Full-fat makes it extra rich
- Almond flour: holds everything together for a sturdy, low carb dough The finer, the better for texture
- Large egg: keeps the dough from falling apart and makes it easy to shape
- Garlic powder: bumps up the savory flavor in the filling mix
Easy Step-by-Step Directions
- Let Them Cool a Bit:
- Wait a few minutes after they're baked so the cheese doesn't spill everywhere when you take a bite
- Bake Till Golden:
- Slide the tray into the hot oven at 375°F for twenty to twenty-five minutes You're looking for a golden brown color and crisp edges
- Brush & Bake:
- Slather olive oil over the calzone tops and line them up on a parchment covered tray
- Shape & Seal:
- Fold the dough over the filling into a half circle Squish the edges together with your fingers or press with a fork to lock it in
- Stuff the Calzones:
- Spoon the filling onto one side of every rolled dough round Don't forget to leave a little space at the rim so you can close them up
- Mix Up Filling:
- In a bowl, mix diced ham, cheddar, garlic powder, and onion powder so it gets seasoned all over
- Divide & Roll the Dough:
- Split the dough into four chunks and roll each between parchment paper til they're little rounds about a quarter inch thick
- Put the Dough Together:
- Add your whisked dry mix plus the egg into the melty cheese Stir it together with a big spoon or your hands till it's all one doughy ball
- Stir Up the Dry Stuff:
- Whisk almond flour, salt, and baking powder in a big bowl Smash any clumps so the mix blends evenly
- Melt the Cheeses:
- Pop mozzarella and cream cheese in a large microwave safe bowl and heat in thirty second bursts, stirring till both cheeses turn into a glossy, thick paste
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I can't get enough of that cheesy pull in every single bite I remember our test night trying a bunch of cheese combos and everyone loading up their own fillings It turned into this family event full of laughs and messy hands
How to Keep Them Fresh
Pop extra calzones in a sealed container and store in the fridge for three days tops They're just as tasty reheated in the oven or toaster oven for a crispy outside For freezing, wrap each calzone well and stash in the freezer up to three months Just let them thaw before heating up
Other Options for Ingredients
Swap out ham for bacon or turkey if you like Swiss and provolone are awesome if you want a break from cheddar Want to skip meat Try cooked mushrooms or spinach for the filling You can even swap almond flour for coconut flour—use half as much and toss in an extra egg for moisture
How to Serve
I love these just as they are or dunked in a bowl of hot marinara sauce They’re great with a crunchy salad or some roasted broccoli Or try them next to tomato soup or a bunch of tangy pickled veggies
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History and Culture
Calzones started out in Naples, Italy, as a meal workers could eat on the go Calzone means 'pant leg,' which hints at how portable they are Over time, folks all over the world started stuffing calzones with all sorts of tasty fillings Now there are even low carb versions so everyone can enjoy without giving up Italian classics
Frequently Asked Questions
- → Which cheese melts best in these calzones?
Mozzarella makes them super gooey and stretchy, while cheddar brings a sharp flavor in the mix.
- → Can I swap the ham for another meat?
For sure, use bacon, turkey, or pepperoni instead and just season how you like.
- → What keeps the dough from sticking everywhere?
Roll it out on parchment paper and make sure your pan is lined too so it lifts off easy and bakes just right.
- → Any veggie fillings that work well?
Toss in cooked mushrooms or spinach. Just mix them up with your cheese and season it first.
- → What can I dip these in?
Dip into warm marinara, ranch, or even some buttery garlic sauce for an extra treat.
- → How do I stash leftovers?
Cool 'em off, pack in a tight container in the fridge, and reheat in the oven to get that crispy bite back.