Saturday, December 13, 2014



This dough makes lovely Calzone pastries!  You will be amazed.  The crust is  crispy, except for the very top that holds the filling.  Extremely tasty and versatile dough.  It’s a dream to work with as well.  I love my bake mix in this as it makes the pastries quite lovely and tastier than some pastries you might find out there.  For instance, I tasted my daughter-in-law, Raquel’s, empanada that she bought at the Mall kiosk (they are usually fried, but I think the one I tasted was baked, so maybe not a true empanada then – more like a meat pie – hardly any meat! I think this actually tastes better, and my son agreed with me.  In fact, he mentioned it first!

COSTCO CALZONE - Nutritional Analyis (click) - about 70 grams of carbohydrate for one!

NOTE:  For a GRAIN-FREE version, see Helpful Hints below.

Miracle Dough:
2 cups grated Mozzarella cheese (500 mL)
2 tbsp melted butter
1 cup Gluten-Free Bake Mix 2  OR Grain-Free Bake Mix (no gelatin needed) (250 mL)
  OR the options below
1 egg, fork beaten
1/tsp onion salt (1 mL)
1/tsp garlic powder (1 mL)

Rotisserie chicken and cooked veggies {about 11/2  cups (375 mL) maximum}
1 cup grated Mozzarella cheese (250 mL)
1 egg yolk, fork beaten (optional

Preheat oven to 400°F (200°C).

Miracle Dough: In microwave oven in microwaveable bowl, melt Mozzarella cheese.  This took 2 minutes in my 1200 Watt microwave oven. Remove with oven gloves (be very careful!).  Add melted butter. Place Gluten-Free Bake Mix 2 on top. In small bowl, beat egg with fork.  Add onion salt and garlic powder.  Add to Mozzarella cheese. Stir with a fork or mixing spoon to form a dough ball. Knead for a short while and add a little extra bake mix if required to form a nice, soft dough ball.

Measure five little balls weighing 2.5 oz (70 g) each* (SEE note below).  Place dough on parchment paper, cover with plastic wrap and roll out.  Roll each dough ball out into a 6-inch (15 cm) circle. I have a special gadget that makes lovely calzone shapes very easily.  In the center of the circle place the filling which will be about 1/4  cup (60 mL) chicken and veggie mixture.  Add 2 to 3 tbsp (30 to 60 mL) grated Mozzarella cheese.  Fold the calzone over and crimp the edges with the tines of a fork.

Place the calzones on a greased cookie sheet and on the middle shelf in the oven.  Bake 9 to 12 minutes, or until the crust underneath is a lovely golden color (you don’t want to burn them, so check them very closely after 9 minutes has passed).  I usually check them every minute after the 9 minute mark.  You can take them out briefly to check.  Don’t burn yourself.

Helpful Hints:  If one uses low-carb vegetables like peppers, celery and mushrooms, for instance, the added carbs will be negligible. To reheat, these calzones heat up beautifully (still remaining crispy the first day) in the microwave oven … about 35 to 40 seconds in my microwave oven. You can also reheat them in a moderate oven, I’m sure, and they would be crispy the next day as well. If the dough becomes difficult to roll out, place the small balls in the microwave oven 8 to 10 seconds before rolling out.  This works beautifully.

Helpful Hints:  For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.  Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is an very lovely option and the net carbs get reduced by 1.0 gram per serving usually.

NOTE:  *I have been able to make 6 calzones by reducing the weight of each a bit.  This reduces the carbs (5.0 g carbs and 4.0 g carbs if using the grain-free version) and also reduces the calories.

Yield:  5 calzones
1 calzone
308.7 calories
15.2 g protein
24.5 g fat
0.0 g fiber
6.0 g net carbs 

MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!

Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.

I tried this one a couple of times

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer.  I could be wrong.  CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced!