Bacon and Turkey Calzone {AIP}


Bacon and Turkey Calzone {AIP}

Servings: 1


  • 1 cup cooked, cooled and mashed japanese white sweet potato or hannah yam {I prefer japanese sweet potato}
  • 1/2 cup arrowroot flour or tapioca flour {I prefer arrowroot flour}
  • 1/2 tsp sea salt
  • 1 tbsp bacon fat, duck fat or coconut oil
  • 3 slices turkey lunch meat
  • 3 slices cooked bacon
  • 1/2 tsp onion poweder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme


  1. Preheat oven to 375 F. Line a baking sheet with parchment paper and set aside.
  2. Cook bacon in a skillet until crispy and set aside.
  3. In a bowl, combine the mashed potato and 1/4 tsp sea salt. Ensure no lumps in the mixture. Mix in 1/4 cup of the arrowroot at a time and mix thoroughly. The mixture should form a thickened ball of dough, with no lumps
  4. Transfer the dough to the baking sheet. Roll dough into a rectangle or oval shape until about 1/4 inch thick.
  5. Sprinkle on the onion powder, garlic powder, 1/4 tsp sea salt and thyme. Lay the turkey slices flat to cover the dough and top with the bacon slices.
  6. Roll the dough into a log shape, starting with one of the short sides, using the parchment paper to assist rolling.
  7. Brush dough with 1/2 tbsp of the bacon fat from pan or oil. Bake for about 30 minutes until lightly brown. Brush with remaining fat and top with the rest of the sea salt.
  8. Heat the broiler on Low and place the calzone under the broiler {about 6 inches} and broil for about 2-3 minutes. Take the calzone out, flip over and cover the back side with bacon fat and put back in to broil for 1-2 minutes until crispy. Keep on eye on the calzone while broiling, it will burn very easily.
  9. Let cool for about 5 minutes, slice in half and serve!


You may also like:

Ham Calzone {AIP}

Pizza Crust {AIP}


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