Calzones

Gluten-Free Calzone
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.

Calzones DoughCalzones Collage

5.0 from 2 reviews
Gluten Free Calzones
Author: 
Recipe type: Main Dish
 
Ingredients
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • 1½ cups potato starch
  • 1 Tablespoon sugar
  • 1 Tablespoon instant yeast
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 2 Tablespoons olive oil
  • 1½ cups warm water (105-115 degrees)
  • meat for filling (I used ground beef & onion)
  • shredded mozzarella cheese
  • 1 (28 ounce) jar. pasta sauce
  • olive oil for brushing on top
  • coarse salt for on top
Instructions
  1. Using a whisk, combine the dry ingredients in the bowl of your mixer.
  2. Add the olive oil and water. Mix until the dough is sticking together.
  3. 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.
  4. Roll the dough out to about ⅛ 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.
  5. Keep regathering the dough and rolling it to use it all up. Place the cut circles on a plate with pieces of wax paper between them.
  6. 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.
  7. 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.
  8. 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.
  9. Place the baking sheet in a 400 degree oven and bake for 20 – 25 minutes.
  10. Top each calzone with additional pasta sauce before serving.

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.




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Comments

  1. GF Gidget says:

    This sounds like an awesome dinner! I've never had a calzone before. It would be amazing stuffed with veggies!

  2. Lauren says:

    Wow Linda, This looks perfect and delicious!!

  3. Those look SO good!

    Enjoy!

  4. Michelle says:

    I have been missing calzones since I went GF and these look yummy! Do you think that you could make these ahead and freeze them? I wonder if you would need to bake before or after… Hmmm…

  5. Tasty Eats At Home says:

    Linda, have I told you that I love you? I've made GF pizza several times (and what a joy that is) but never considered calzones! OMG, these look amazing. I think I would like mine stuffed with ricotta and spinach. Yum. Definitely going to make this soon. Thank you so much!

  6. Oh my gosh—these look like heaven to me! Thx for the recipe!

    Do you have any tips/tricks for dealing w/holiday gatherings and navigating work holiday parties being GF? This is my 1st Christmas GF and it is really hard at work because no one understands and I get the "why do you care what sort of mayonnaise the deviled eggs are made with?"

  7. Bubble Tummy says:

    Those look great!!

  8. Sherron says:

    Those look absolutely delicious! I'm definitely trying this recipe. Thank you so much for sharing!

  9. These look great, and even better, the recipe seems pretty easy to make! I have always loved calzones!

  10. Michelle – I haven't tried freeezing them, but I don't see why it wouldn't work. I think I would bake them first, but it would be interesting to try it both ways. Let me know if you do give it a try.

  11. Jill – You might find some help from the comments on this post:
    http://www.glutenfreehomemaker.com/2009/11/celiac-disease-and-your-social-life.html

    When going to parties, you might want to take some extra snacks for yourself. You can try educating people, but if they don't listen, just eat the food you know is safe.

  12. gfe--gluten free easily says:

    There's nothing like making an old favorite gluten free and having great success! I will try this recipe in the new year for sure. :-) I think I mentioned to you that I made stuffed pizza (sort of accidentally) the other night and we really enjoyed it.

    Thanks, Linda!

    Shirley

  13. My son has been craving calzones… I can't wait to make these for him. Thanks Linda!

  14. Sherron says:

    These are delicious! I made them for dinner tonight. Since I can't have dairy, I omitted the cheese. I put sausage, pepperoni, spinach and tomato sauce in mine. I made a 'real' pizza for the rest of the family just in case these weren't very good.
    I was planning on freezing a few to see how they turned out, but, alas, I only have pizza left over and no calzones!
    The dough was beautiful to work with. I can't wait to try some of the other recipes on your site.
    Thank you so much!

  15. Sherron – I"m so glad you liked them. Thanks for letting me know and for sharing how you made yours dairy free.

  16. I have GOT to try these! Wow, Thanks!

  17. Sherron says:

    I froze some last week and tried them yesterday. I just heated them in the microwave for one minute each. I found that the edges were a bit tough and dry, but the rest of it was as good as I remembered when they were fresh.

  18. Allison says:

    I'm totally trying these. Great alternative to pizza Friday.

  19. These calzones are excellent. Definitely a keeper recipe. Thanks for sharing.

  20. Heatherly says:

    I made these tonight and even rolled a piece of dough into a pizza. It made good calzones and amazing pesto pizza.

  21. Hello~ your recipe looks great! I’l be trying it today for my daughters b-day.
    I was wondering how many calzones this recipe will make? Thanks!

    • Gosh, Wendy. I haven’t made these in a while and I don’t remember for sure. I think it makes 10 – 12. It depends on how thick or thin you roll the dough.

  22. francine says:

    I tried this recipe; but mine didn’t turn out like your pictures. I used to make calzones from scratch before going GF. I added extra olive oil but the dough didn’t stick together. Do you have any suggestions? Does it have to sit on the counter and rise before rolling it out?

    • Francine, I’m sorry it didn’t turn out well for you. My guess would be that you didn’t mix it long enough. Did you use a stand mixer? You need to use a heavy duty mixer and mix it well until the dough holds together. No, it does not need to rise. This is a very good recipe. I hope you can get it to work for you.

  23. Shelley says:

    Do you need sorghum flour or can you substitute the brown rice flour if you dont have it?

  24. jamie scott says:

    I can not wait to try these. we recently found out that my husband is very illegic to Gluten. Recently his tongue swelled up and we had to go to emergency. Scary times.
    Well he misses this type of food sooooooo much. I can’t wait to bake it for him.
    Thank you for this recipe.

  25. Thank you so much for this recipe! Easiest dough I have ever worked with. I dislike gf recipes that don’t tell you individual ingredients and just say to use a gf all purpose blend. Everyone has a different recipe which means everyone is going to get a different result. I froze some of the unbaked calzones and am letting it thaw right now so my son can have a fresh one for lunch.

  26. Clint Glascock says:

    Do you think I could sub the new Pillsbury pizza crust dough?

  27. Hi Linda,
    These look like such a wonderful idea — just the sort of dinner we’d like on a Friday night, too. Thanks so much!

    Pat

  28. These look wonderful,can´t wait to try them! how many calzones do you get with this quantity?

    thanks!

    • I’m sorry, I can’t remember how many this makes. Of course, it really depends on how thin you roll the dough and the size of the circles you make. I think I make about 8 calzones from this.

  29. My husband loves to stop at Dante’s in downtown Dallas, for their calamine or stumboli . Thanks for this adaptation we can now share without Gluten after effects.

  30. Karissa says:

    Any idea approx. how long you need to mix it to get the dough to come together? Mine’s been going quite a while and still isn’t coming together :( Help! :)

  31. Alicia says:

    These were terrific. Tasted like regular calzones. I added a little extra warm water to my mixer to make mine come together. Everything else, I kept the same. Thanks for sharing the great recipe.

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