The Gluten-Free Homemaker

     
I had to eat there one last time.  3 Brothers was my favorite Italian restaurant, and  I had eaten there for years.  My dad often went there on his lunch break, and they knew him by name.  I loved their pizza, but my last meal there was a spinach calzone.  I really loved their calzones, so before my endoscopy and celiac diagnosis I feasted on one.  I’ve never been back, but I still remember the food.

Not long ago I was thrilled to try Gluten Free Mom’s calzones which I wrote about in this post.  They were great, but when I made them again recently, I decided to tweek the recipe.  I was pleased with the results.  These made a perfect Friday night dinner and took the place of our usual pizza.

Gluten-Free Calzones

Preheat oven to 400
Ingredients

• 1 c. brown rice flour
• 1 c. sorghum flour
• 1 1/2 c. potato starch
• 1 Tb. sugar
• 1 Tb. instant yeast
• 2 tsp. xanthan gum
• 1 tsp. salt
• 2 Tb. olive oil
• 1 1/2 c. warm water (105-115 degrees)
• meat for filling (I used ground beef & onion)
• shredded mozzarella cheese
• 1 (28 oz.) jar. pasta sauce
• olive oil for brushing on top
• coarse salt for on top

Instructions
Using a whisk, combine the dry ingredients in the bowl of your mixer.  Add the olive oil and water.  Mix until the dough is sticking together like this:

Gather the dough together and form a ball.   Place it on a mat, board, wax paper, or parchment paper that is sprinkled with rice flour.  Only a little is need. 

Roll the dough out to about 1/8 inch thickness.  Then use a round bowl turned upside down to cut circles from the dough.  Just press the bowl down firmly.  Mine was slightly smaller than 7 inches in diameter. 

You have to keep regathering the dough and rolling it to use it all up.  The cut circles I placed on a plate with pieces of wax paper between them.

Once all the dough has been cut, you are ready to make the calzones.  Place a little pasta sauce, meat, and cheese on one half of each circle.  Leave space around the edges, and don’t overfill it.  Dip two fingers in water and run them around the outside of the circle, then fold it over and press the edges together.  The water will help the dough stick together and seal.

Place the calzones on a baking sheet and brush the tops with a little olive oil.  Then sprinkle the tops with a little bit of coarse salt.

Place the baking sheet in a 400 degree oven and bake for 20 – 25 minutes.  Top each calzone with additional pasta sauce before serving.

Labels: main dish recipes