Bacon “Cheese”burger Calzones

Who doesn’t love bacon cheeseburgers?! These calzones don’t actually have cheese, but the nutritional yeast gives them a “cheesy” flavor. They have all the other makings of a bacon cheeseburger packed inside of a delicious crust that is flaky on the edges and soft in the middle.

You can make these ahead of time if you’d like. They taste great reheated. I have not tried freezing them yet, but I think that would work too. You can also make the dough and filling ahead of time, then put them together and bake them when you’re ready. Sometimes that makes hectic evenings easier.

When I have pickles made, I like to add them to the filling mixture. They add a different taste to it, but they are not necessary. The bacon, mushrooms and onions add plenty of flavor! I also like to add my Nightshade-free BBQ Sauce when I have some made. We put that on almost everything!

The dough for these calzones is really easy to work with. I press it out into circles using just my fingers. If it is too sticky to work with, you may need to add more flour. I use Otto’s Naturals Cassava flour. If you use a different brand, it may still work, but it’s possible that you will have to adjust the amounts. I have tried other brands and they don’t all seem to measure the same. With such expensive ingredients I like to give that warning because I would hate for someone to just throw the recipe away because it didn’t work. You should be able to get it to work with any brand, but the amounts may be different. Just play around with it until you get a workable dough.

Feel free to play around with other fillings for this dough also. There are so many options! I’d love to hear from you if you try a different filling. Comment below and let me know what amazing idea you came up with!

This recipe was shared on the Phoenix Helix Paleo AIP Recipe Roundtable #259.

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5 from 2 votes

Bacon “Cheese”burger Calzone

These calzones taste like a bacon cheeseburger, but are dairy-free, gluten-free and grain-free.  They’re super easy to make and can even be made ahead.

Course entree

Cuisine American

Keyword AIP, AIP Bacon cheeseburger, AIP calzone, AIP dinner, Bacon, bacon cheeseburger calzone, paleo, Paleo bacon cheeseburger, Paleo calzone, Paleo dinner

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6

Author Jacqueline Martin

Ingredients

Dough

• 3 cups White sweet potato (about 2-3 potatoes) cooked and mashed
• 3/4 cup Tapioca starch
• 3/4 cup Cassava flour
• 1/4 cup + 2 Tbsp Nutritional yeast
• 3/4 tsp Pink Himalayan sea salt
• 2 1/2 Tbsp Olive oil extra virgin, divided

Filling

• 12 oz Nitrate-free bacon cooked and crumbled
• 1 lb Ground beef
• 1 large Sweet onion diced
• 8 oz Baby bella mushrooms diced
• 1 tsp Dried basil
• 1/4 tsp Pink Himalayan sea salt
• 1/2 tsp Oregano
• 1/2 tsp Garlic powder
• 1 Tbsp Fat/oil of your choice (I use bacon fat)

Instructions

Dough

• Preheat oven to 375°F.  Line 2 baking sheets with parchment paper and set aside.
• Add mashed sweet potatoes, tapioca starch, cassava flour, nutritional yeast, salt and 1 1/2 tablespoons of olive oil to stand mixer and mix until dough forms.
• Separate dough into 6 equal balls and set aside until filling is done.

Filling

• Heat 1 tablespoon fat/oil in skillet over medium heat.
• Add onions and saute for 2-3 minutes until they start to turn translucent.
• Add mushrooms and saute another 5 minutes or until mushrooms are soft.
• Next, add ground beef and cook until done.  Remove from heat and drain grease.
• Add cooked bacon to beef mixture.  Set aside.

Calzones

• Flatten each dough ball into a circle that is about 1/4 inch thick.
• Add 1/6 of filling to half of each dough circle, folding the other half over the filling and seal the edges.
• Using a pastry brush, spread 1 tablespoon of olive oil over the tops of the calzones.
• Bake in preheated oven for 30 minutes or until edges are golden brown.
• Allow calzones to cool a few minutes and then enjoy!

Notes

* I use Otto’s Naturals Cassava flour.  If you use a different brand, you may have to adjust the amount to get the desired results.  I have found that not all brands are created equally.

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