Keto Calzone with Spinach & Cheese Pressure Cooker Style
This keto calzone recipe delivers creamy spinach cheese filling wrapped in almond flour dough, baked to golden perfection using your pressure cooker and oven combo.
Equipment
- 1 Mixing bowl for dough and filling
- 1 Skillet for sautéing garlic and spinach
- 1 Baking sheet lined with parchment paper
Ingredients
Main ingredients
- 2 tablespoons Butter to sauté garlic and add richness
- 1 clove Garlic minced
- 3 cups Baby spinach packed, roughly chopped
- ½ teaspoon Onion powder
- ½ teaspoon Kosher salt
- ¼ cup Feta crumbled
- ½ cup Ricotta
- ½ cup Mozzarella cheese shredded
- 1 Egg mixed into filling
- 1 Egg to seal dough edges
- 2 cups Mozzarella cheese shredded, for dough
- 3 ounces Cream cheese
- 1 ½ cups Blanched almond flour superfine
- 1 teaspoon Psyllium husk powder
- 1 pinch Nutmeg
- to taste Black pepper
Instructions
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Melt butter in a skillet over medium heat and sauté garlic for 1 minute.
- Add chopped spinach and cook for 2-3 minutes until wilted. Season with onion powder, salt, pepper, and nutmeg. Let cool.
- In a bowl, mix feta, ricotta, and mozzarella. Stir in cooled spinach blend thoroughly.
- Make dough using almond flour, shredded mozzarella, cream cheese, one egg, and psyllium husk powder.
- Divide dough into four pieces and roll into 6-inch circles.
- Add spinach-cheese filling to one half of each circle. Fold over, press edges, and crimp with fork.
- Place calzones on baking sheet and bake for 25-30 minutes until golden brown and crust sets.
- Cool for 5 minutes before serving to avoid burning from hot filling.
Notes
Let calzones cool slightly before cutting to keep filling intact. Store leftovers wrapped in foil or freeze individually for easy reheating.