Gluten Free Calzone Recipe
(In the future, i.e. when I make these next I will provide step by step pictures. I apologize for not having them, but I will soon!)
1/2 tsp yeast
1 tsp sugar
4 tbsp water
1 3/4 cup all purpose gluten free flour
1/2 tbsp oil
1 tsp apple cider vinegar
pinch of salt
3 tbsp sugar
Directions: Warm up the 4 tbsp water to about 100 to 110 degrees (I just use a very sanitized meat thermometer to check the temperature). Place the 1 tsp sugar and 1/2 tsp yeast in small bowl, pouring warm water over it. Let the mixture sit for 10 minutes until foamy.
Use your food processor with the dough attachment. Put in flour, eggs, oil, vinegar, salt, sugar and mix. Add the yeast mixture as well.
Knead dough for 5 minutes.
Roll out dough. This will make about 8 small calzones. The easiest way to roll out the dough is to put the dough between 2 parchment papers and then use a rolling pin to roll the dough out, constantly flipping the dough over until you get the desired thinness you would like. (Keep in mind, this does not really rise).
1 cup Italian shredded cheese (more or less depending on how much you like)
1 package of pepperoni chopped (Make sure it is gluten free. I use Applegate Pepperoni)
1 jar of pizza sauce
1/2 to 1 cup of sautéed onions
1/2 to 1/4 cup chopped olives (optional)
1/2 cup sautéed mushrooms (optional)
Directions: Place all ingredients in saucepan and warm. (Do a taste test to make sure you like the filling to find out if according to your taste it is missing an ingredient; maybe it is not saucy enough for you, so add more sauce. When in a pinch add tomato sauce, with extra seasonings, i.e. basil, oregano, Italian seasoning, etc.).
Final Directions: Place about a tbsp or more of the filling (depending on how much the dough is capable of holding and closing with) on each rolled out dough circle. Add more cheese, if desired, before closing the dough and pinching together.
Preheat oven to 375. Place finished and closed calzones together on oiled cookie sheet with foil. Coat/brush the tops of the calzones with egg and melted butter. Cook for about 15 minutes, usually until you see the tops of them to start to slightly brown because of the egg that is coated on top. Note: Cooking time will vary oven to oven, it may be more or less).
Take them out of the oven and serve with marinara sauce (or spaghetti sauce) to dip them in. Enjoy!
Let me know what you think! : ) I will continually modify the dough recipe until I completely approve of it, and will let you know if anything changes!