Best Low Carb Keto Breakfast Sausage Calzone

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Prep Time 20

Cook Time 20

Servings slices

Calories 301kcal

Author Brenda Bennett/Sugar Free Mom

Place all the ingredients into a food processor and process until combined. You will need two sheets of parchment paper to roll dough.
Line a large baking sheet pan with parchment paper. Place dough onto parchment paper and cover with another piece of parchment. Use a rolling pin and roll dough to 12 by 16. If it's difficult to roll, you can place dough in a microwavable bowl and heat for about a minute. It will be sticky so wet hands and spread dough instead of using rolling pin.

Preheat oven to 400 degrees F.
In a large skillet, add the sausage, mushrooms, onion over medium heat until sausage is no longer pink, breaking up sausage into crumbles, about 6-8 minutes.
Turn heat off and add the rest of the ingredients; parsley, Italian seasonings, garlic, salt and mozzarella. Stir to combine. Taste mixture for seasonings then stir in eggs. Set aside.

Spread the filling onto the middle of the dough. Hold the parchment paper on the long side to help you fold the dough toward the center then roll over so the calzone is seam side down.
Bake for 20-25 minutes until golden brown.

Store any leftovers in a airtight container in the fridge for up to 3 days. To reheat, place individual pieces onto a baking sheet pan and place in a preheated 350 degree oven for about 10-15 minutes. You can also reheat pieces in an air fryer for 5 minutes at 350 degrees F.

5 g net carbs per slice.

The entire loaf makes 12 slices.