Thursday, May 28, 2015

Gluten Free Calzones

Calzones are so easy to make and a nice change to our once a week pizza night. You need to shake things up a little every now and then. They are basically a large pizza pocket made with regular pizza dough and stuffed with all of your favorite pizza toppings. I like to brush them with an egg wash before they are baked, this gives them a nice shine and helps the Parmesan cheese stick to them.

I decided to roll out my dough on floured parchment paper, big mistake! Learn from my mistakes and oil that paper instead. The dough stuck and tore in several places when I attempted to fold it over the filling. They still turned out great after a lot of doctoring, but next time I will definitely use oiled parchment. Lesson learned!

This recipe makes enough dough for two Calzones.

  • 1 recipe gluten free pizza dough
  • toppings of choice
  • mozzarella cheese
  • 1 egg + 1 tablespoon of water (for egg wash)
  • Parmesan cheese for sprinkling (optional)
Preheat your oven to 500F with a pizza stone or inverted baking sheet inside.
Prepare the dough according to the recipes directions and let it rise for about 30 minutes. Stir down the dough and divide it in half. Place each half onto an oiled piece of parchment paper then flour them to prevent your rolling pin from sticking.

Roll out each piece into a 12 inch circle, dusting with a little flour as needed. Keep in mind the size of your stone or baking sheet. You may need to make them a little smaller.

Add the mozzarella cheesed to one half keeping a one inch perimeter open.

Then your favorite toppings and pizza sauce.

Carefully lift the parchment paper and fold over the side without toppings.
Seal the edges very well so the cheese and sauce don't ooze out during baking.
Brush the surface with the egg wash and sprinkle with parmesan cheese if desired.

Cut a few small slits in the Calzone so steam can vent out and trim off any extra parchment.
Place the Calzones in the oven, parchment and all, onto your hot stone or baking sheet. The parchment can be removed after 5 minutes of baking, but that's not necessary.

Bake for 15 minutes. Using a spatula, very carefully slide them off of the stone onto a large baking sheet. Allow them to cool for 5 minutes or so before you slice and serve them.
The filling will be piping hot!

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