{"id":6783,"date":"2021-05-12T15:11:41","date_gmt":"2021-05-12T15:11:41","guid":{"rendered":"https:\/\/www.culinarylion.com\/?p=6783"},"modified":"2021-10-18T18:53:26","modified_gmt":"2021-10-18T18:53:26","slug":"keto-carnivore-calzone","status":"publish","type":"post","link":"https:\/\/www.culinarylion.com\/keto-carnivore-calzone\/","title":{"rendered":"Carnivore Keto Calzone Recipe"},"content":{"rendered":"Jump to Recipe<\/a>\n\n\n
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This Carnivore Keto Calzone<\/strong> is the perfect meal for the pizza loving Meat Lover!! <\/h2>\n\n\n\n

Protein packed and loaded with cheese and pepperoni. This Keto Calzone doesn't need carbs to be the best thing you put in your mouth today!<\/p>\n\n\n\n

You can call them Mini Stuffed Meatloaf or Carnivore Hot Pockets, either way you have a handheld Cylinder of Deliciousness!!<\/p>\n\n\n\n

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Carnivore Keto Calzone... all the meat non of the crust!<\/h2>\n\n\n\n

This recipe is a hybrid between a calzone and a stuffed meatloaf. I use Pork King Good Breadcrumbs<\/a>, Parmesan and one egg to give the carnivore calzone a bit of flavor and texture. <\/p>\n\n\n\n

It\u2019s hand held like a hot pocket so I guess it\u2019s a cross between a lot of things but no matter what you call it, it\u2019s delicious.<\/p>\n\n\n\n

90\/10 lean ground beef works best for this recipe because it doesn\u2019t shrink up much when you cook it.<\/p>\n\n\n\n

If you use a fatty grind like 73\/27 you will have blow outs and you\u2019ll lose some of that cheesy goodness.<\/p>\n\n\n\n

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Pellet grills are fantastic for smoked Meatloafs and Carnivore Keto Calzones.<\/h2>\n\n\n\n

The reason I smoke this carnivore keto calzone is because the low temperature won\u2019t cause the meat to shrink up and split. <\/p>\n\n\n\n

You also get that smoky wood fired flavor that you can only achieve from using a smoker. The recipe works in the oven as well but if you have a smoker why wouldn\u2019t you take advantage of it. <\/p>\n\n\n\n

Because these carnivore calzones are hand held they don\u2019t take very long to cook. <\/p>\n\n\n\n

About 90 minutes tops. Once you reach an internal temperature of 155 degrees F. the calzones are done. I prefer to let them rest for about 10 minutes so the cheese doesn\u2019t run out when you slice them. <\/p>\n\n\n\n

The beautiful red color you see is not sauce but a smoke ring formed when the gases from the smoke combine with the water molecules in the meat to form nitric oxide. <\/p>\n\n\n\n

The nitric oxide formed with Myoglobin forms a pink color that dent degrade from heat. it doesn't add any flavor but it is thought to be a sign of well smoked meat. And it looks pretty!<\/p>\n\n\n\n

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Ingredient List<\/h2>\n\n\n\n