Calzones

In our town, there is a restaurant owner who has Celiac in his family. He really understands the importance of gluten free options without cross contamination. It is so comforting that we are able to eat in his restaurant without a second thought. My favorite item to order are the gluten free calzones. Amazing!! I choose a different calzone every time and have never been disappointed.

Since it is not always convenient to go out to eat, this recipe is my take on calzones. I make the dough over the weekend, form the calzone circles and keep it wrapped in the refrigerator until I need it for a fast meal later in the week.

Calzones are a great second chance dish. The filling is very flexible. Fill your calzone with whatever cooked meat and vegetables that you have on hand. If you like lots of cheese, add some more! They are always a great way to use up leftovers. Cheese combined with meat and potatoes, meat and vegetables, or just meat or just vegetables. They are all wonderful when wrapped in calzones.

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Print Recipe

Calzones

Pair your calzones with our tomato sauce for a delicious meal.

Votes: 2
Rating: 3
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Course

Main Dish

Cuisine

American, Italian

Prep Time

40 minutes

Cook Time

20 minutes

Servings

calzones MetricUS Imperial

Ingredients

Calzone Dough

• 1 1/4 cup carbonated water unflavored
• 1/4 cup olive oil
• 2 eggs large, room temperature
• 2 tbsp honey
• 1 tsp apple cider vinegar or rice vinegar
• 3 cups all purpose gluten free flour mix with xanthan gum
• 1 tbsp dry milk powder
• 1/4 cup psyllium husk
• 1 tsp salt
• 3 tbsp granulated sugar
• 2 tsp baking soda
• 1/2 tsp baking powder gluten free
• 2 pkts rapid rise yeast
• egg wash if desired

Filling

• 4-5 cups leftovers meat, vegetables, potatoes, rice, etc.
• 1 1/2 cups pecorino romano cheese plus extra for serving (be sure it is gluten free)

Course Main Dish Cuisine American, Italian Prep Time 40 minutes Cook Time 20 minutes Servings calzones MetricUS Imperial Ingredients Calzone Dough 1 1/4 cup carbonated water unflavored 1/4 cup olive oil 2 eggs large, room temperature 2 tbsp honey 1 tsp apple cider vinegar or rice vinegar 3 cups all purpose gluten free flour mix with xanthan gum 1 tbsp dry milk powder 1/4 cup psyllium husk 1 tsp salt 3 tbsp granulated sugar 2 tsp baking soda 1/2 tsp baking powder gluten free 2 pkts rapid rise yeast egg wash if desired Filling 4-5 cups leftovers meat, vegetables, potatoes, rice, etc. 1 1/2 cups pecorino romano cheese plus extra for serving (be sure it is gluten free)

Votes: 2 Rating: 3 You: Rate this recipe!

Instructions

1. In a stand mixer, measure out carbonated water, olive oil, eggs, honey and vinegar. Mix on low until blended.
2. In a separate bowl, measure out all dry ingredients, except for the yeast. Whisk until well combined.
3. With mixer on low, slowly add dry ingredients to the wet ingredients, mixing well between each addition. Scrape the bowl.
4. When all dry ingredients are added, blend on medium high for one minute.
5. Add both yeast packets to the bowl and blend on low until incorporated.
6. Blend on medium high for two minutes. The dough will be very sticky.
7. On a clean surface, sprinkle a small amount of all-purpose gluten free flour mix. Place dough on floured surface and sprinkle with more gluten free flour.
8. Gently pat dough into a rectangle. With a scraper, gently fold dough in half, press down and then fold in half again, sprinkling with a small amount of gluten free flour when sticky. The dough should be smooth after folding.
9. Divide into 6 equal sections. For each calzone, lightly flour a piece of parchment paper, gently roll each piece of dough into approx 10" circle, sprinkling with flour if needed. Use only as little flour as possible. Layer the dough circles on top of each other as they are completed.
10. If preparing in advance, wrap the stacked dough circles still on parchment paper, in plastic wrap, and place in a large plastic storage bag. Keep in the refrigerator until needed.
11. To make calzones: remove dough from refrigerator and allow 10 minutes for the circles to warm up on the counter.
12. While dough is warming up, chop leftovers into equal size pieces. The leftovers do not need to be warm. In a bowl, mix leftovers with shredded cheese.
13. On parchment paper or silicone baking mat covered baking sheets, one at a time place a circle on the baking sheet and fill one side of the circle with 1 cup of cheese/leftover mix leaving 1/2"-1" of the outer edge empty.
14. Fold other half of circle over to cover filling and seal edges like a pie. Slash calzones 3-4 times on the top to allow steam to escape. Brush with egg wash.
15. Repeat with other dough circles.
16. Set in a warm place for 30 minutes to rise. Preheat oven to 350 degrees.
17. If slashes close during the rise, reopen them before baking.
18. Bake calzones for 15-20 minutes, or until golden brown.

Recipe Notes

If making the filling the same day, cook meat and saute vegetables before filling calzones.

This Calzone recipe is gluten free.

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Renee Lumbreras