10 Aug

I apparently let this awesome hand-held delight slip my posting mind, but here it is. Yes, folks, I made gf calzones. They rose, they were chewy, they held their innards, and tasted divine. It had been over two years since I had shoveled one of these babies into my face, and I can’t tell you how rewarding and satisfying it was.

Here we go:

1 flatbread recipe

Fillings of your choice (I used gf pepperoni, black olives, and garlic)

Cheese of your choise (I used fresh mozzarella)

Marinara of your choice

Parchment paper (4 pieces for 4 calzones)

Olive oil

Sheet pan

Preheat the oven to 400 degrees F. Make the dough, and let rise in the mixing bowl for about 10 minutes. This recipe makes 4 calzones, so using 1/4 of the dough at a time, place dough onto oiled sheet of parchment.

Spread the dough with oiled fingers (even if you’re wearing gloves) into a circle about 9 inches in diameter. Or, if your dough can handle it, feel free to make it larger. Place filling choices one 1/2 of the circle, leaving about a half inch border (to seal, of course).

Next, fold (gently) the circle over onto itself, using the parchment to help. Crimp the sides together, or gently fold up onto itself.


Let rise for about 10 minutes more, or until slightly larger and poofier (technical terms). Once the calzone has proofed, bake on the parchment on a sheet pan for about 20 minutes or until it is golden brown and the smell fills the kitchen.


Slice and serve with your favorite dipping sauce, and no one will even be able to tell the difference! My hub is a huge fan of calzones and practically inhaled his. He said it was delicious, which of course I love hearing. Success in the kitchen is always satisfying, much less when it happens to involve conquering a previously glutenous recipe!


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