Today I’m sharing a recipe that’s sure to become a favorite for anyone following a carnivore diet: carnivore calzones.
This recipe takes the classic Italian calzone and transforms it into a meat based dish that’s perfect for those who want to stick to their carnivore lifestyle without giving up comfort food.
What makes this recipe special is how it uses ground beef as the “dough,” creating a protein rich outer layer that holds all the delicious fillings.
The meat shell becomes golden and crusty on the outside while staying juicy on the inside, making every bite satisfying and flavorful.
The filling is a simple but delicious combination of pepperoni and string cheese, which melts perfectly and creates that stretchy cheese pull we all love.
The BBQ rub adds just the right amount of seasoning, while the pork rind crumbs help bind everything together and add extra texture.
These calzones are not just tasty – they’re also filling and nutritious. Each calzone is packed with protein and healthy fats, making them perfect for a hearty lunch or dinner.
👍 Why You’ll Love This Recipe
Perfect Meal Prep: These calzones are excellent for meal prepping. You can make several at once, store them in the fridge, and have ready to eat carnivore meals for the whole week.
They reheat really well, and the flavors actually get better after a day or two as everything settles together. Plus, they’re easy to pack for work or travel.
Freezer Friendly: These calzones freeze beautifully. You can make a big batch, freeze them unbaked, and then bake them fresh whenever you want.
They’ll keep in the freezer for several months, giving you an emergency (delicious!) carnivore meal option.
Great Macros: These calzones provide an excellent ratio of protein to fat, making them perfect for carnivore dieters.
✨ Recipe Ingredients
- 2 pounds of Ground Beef (lean)
- 1 Egg (large)
- 4.5 oz Pepperoni
- Mozzarella String Cheese
- 1 tablespoon BBQ Spice Rub (use this rub – amazon link)
- 1/4 cup Pork Rind Breadcrumbs (use these pork rinds– amazon link)
- Optional: shredded Mozzarella to add on top
Recipe makes 3 calzones.
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👨🍳 How To Make
Follow this easy recipe:
Step 1
Combine the ground beef, pork rind crumbs, half of the BBQ rub, and the egg. Mix well and divide the meat mixture into 3 equal parts.
Step 2
Place one portion on a sheet of parchment paper. Fold in half and press. You should get a thin rectangle (about 1/3 inch in thickness. You don’t want it thinner or thicker than that).
Step 3
In the center of this rectangle, place a layer of pepperoni and the mozzarella sticks. Fold the meat over the filling to form a tube (use the parchment paper). Then seal the calzone by pressing the sides. Repeat for all the calzones.
Step 4
Wrap each calzone in parchment paper and chill in the fridge for 1 hour.
Step 5
Meanwhile, preheat your oven to 300°F.
Step 6
Remove the calzones from the parchment paper and place them on a lined baking sheet. Season with the remaining rub and bake in the oven for about 50 minutes. Optional: add shredded mozzarella on top. Enjoy!
💡Tips
1. Sealing Technique
The way you seal these calzones makes a huge difference. When folding the meat over the filling, lift the parchment paper slowly to help you fold without breaking the meat.
Press the edges firmly with your fingers, then go over them again with a fork to create a tight seal. Think of it like closing a zip lock bag – you want to press out any air pockets as you go.
If you see any small holes or thin spots, take a little piece of the meat mixture and patch it up.
2. Filling
Too much filling makes them hard to seal and increases the chances of leaks. For each calzone, use about 4-5 slices of pepperoni and 1-2 string cheese sticks, depending on their size.
Layer the pepperoni in a single layer, slightly overlapping, and place the cheese in the center.
Leave about 1.5 inches of space around the edges for sealing. If you’re adding different fillings, keep the total amount similar to what’s suggested in the recipe.
3. Topping
For an extra layer of flavor and texture, you can add shredded cheese (I recommend Mozzarella) to the top of your calzones during the last 5-10 minutes of baking.
This technique, often called “cheese crust” can take your carnivore calzones to the next level.
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FAQ
Why is my meat mixture falling apart?
Make sure your pork rind crumbs are crushed very finely – large chunks won’t bind the meat well.
Also, the egg needs to be mixed really well into the meat – spend at least 2-3 minutes mixing everything together with your hands.
How do I store leftover calzones?
Let the calzones cool completely before storing. Wrap each one individually in parchment paper, then place them in an airtight container.
They’ll keep in the fridge for up to 3-4 days. To freeze them, wrap the cooled calzones in parchment paper, then wrap again in aluminum foil before placing in a freezer bag. They’ll keep in the freezer for up to 3 months.
Carnivore Calzone
Print RecipeIngredients
- 2 pounds of Ground Beef lean
- 1 Egg large
- 4.5 oz Pepperoni
- Mozzarella String Cheese
- 1 tablespoon BBQ Spice Rub (use this rub - amazon link)
- 1/4 cup Pork Rind Breadcrumbs (use these pork rinds- amazon link)
- Optional: shredded Mozzarella to add on top
Instructions
- Combine the ground beef, pork rind crumbs, half of the BBQ rub, and the egg. Mix well and divide the meat mixture into 3 equal parts.
- Place one portion on a sheet of parchment paper. Fold in half and press. You should get a thin rectangle (about 1/3 inch in thickness. You don’t want it thinner or thicker than that).
- In the center of this rectangle, place a layer of pepperoni and the mozzarella sticks. Fold the meat over the filling to form a tube (use the parchment paper). Then seal the calzone by pressing the sides. Repeat for all the calzones.
- Wrap each calzone in parchment paper and chill in the fridge for 1 hour.
- Meanwhile, preheat your oven to 300°F.
- Remove the calzones from the parchment paper and place them on a lined baking sheet. Season with the remaining rub and bake in the oven for about 50 minutes. Optional: add shredded mozzarella on top. Enjoy!
These look fabulous! Going to try next week. I’ve been carnivore for over a year now and always looking for new recipes to mix it up. Thank you!!