This post contains affiliate links. Click here to see what that means!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!
In the last 5 years of living a Paleo lifestyle, there is only one food craving that still pesters me from time to time. Pizza. I’m positive I am not alone. It’s why one of the first recipes I created was my popular AIP Stromboli which this recipe is based on. If you’re unfamiliar with my dairy-free, grain-free, nightshade-free stromboli, you may be wondering what is even left for a pizza-like recipe!? Well almost 3 years ago in my Chicago apartment, I combined mashed white sweet potato and arrowroot starch and baked it… and it turns into this amazingly gooey, cheese-like dough. Filled with salty and savory Italian flavors like rosemary and prosciutto, it was the answer to my pesky pizza cravings. Funny enough, I can count on one hand the number of times I’ve made my own Stromboli, but I know it’s a community favorite. Now I present to you the AIP Italian Calzone. Very similar to the stromboli recipe with some tweaks to the filling ingredients, amount of arrowroot starch, and dough-forming process. No need to reinvent the wheel, right?
Don’t let the number of steps fool you though — this is a foolproof, easy recipe. After the first time you make it, you’ll become a sweet potato dough professional. And I left the ingredients open-ended… fill your calzone with any type of uncured AIP compliant meat (even use prosciutto or bacon, if that’s all you can find), olives (don’t leave them out — so delicious!), onion, seasoning mix, or vegetables (I’m thinking small diced zucchini and mushrooms would be awesome!)
This recipe serves one so if you want to make a fun date night with your partner or a friend out of it, set up little bowls of filling and let each person DIY their AIP calzone! Serve it up with a big green salad too!
- Preheat the oven to 375 degrees F and arrange an oven rack in the middle of the oven. Line a baking sheet with parchment paper. Have an extra sheet of parchment paper handy.
- In a food processor, combine the sweet potato, arrowroot starch and sea salt until fully combined.
- Spoon the dough onto the prepared baking sheet. Place the extra sheet of parchment on top of the dough and use it to assist you in shaping the dough into an 8-inch diameter circle.
- On one half of the circle, distribute the sausage, olives, garlic, seasoning, and spinach evenly. Use the bottom piece of parchment paper to assist you in folding the other half of the dough on top of the filling to form the calzone. It will look like a half-circle.
- Brush the olive oil all over the calzone. Use a fork and the help of your fingers to gently seal the dough.
- Bake the calzone for 28 to 30 minutes until the edges are lightly golden brown. Turn the broiler on high and broil for 2 to 4 minutes until the top of the calzone is a golden brown and crispy in spots.
- Let cool for 5 minutes before slicing in half.