Wheat-Free, Gluten-Free New York Calzones (Bread Machine)
- Reviews 2
Ready In: 2 hrs 15 mins
Serves: 4-6
Yields: 2 calzones as big as your head
Ingredients
- 1 1⁄2 cups water, heated to 110 F
- 1 tablespoon olive oil
- 2 cups brown rice flour
- 3⁄4 cup cornstarch
- 3⁄4 cup potato starch
- 1⁄2 cup tapioca flour
- 1⁄2 cup sorghum flour
- 2 1⁄2 tablespoons xanthan gum
- 2 1⁄2 teaspoons granulated sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon active dry yeast
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- salt and pepper
- 1 cup pepperoni, sliced and divided
Directions
- Combine water, oil, and dry ingredients in automatic bread machine per manufacturer's instructions; use dough setting.
- After second kneading, dough can be divided into four pieces, sealed, and frozen for later use. Otherwise, turn bread maker off and leave dough in machine, closed, to rise for 1-1/2 hours.
- Meanwhile, prepare filling by mixing ricotta, mozzarella, and salt & pepper to taste; refrigerate.
- After dough has risen, preheat oven to 500° F; grease two baking sheets and dust lightly with cornmeal.
- Divide the dough in half and form two balls. Place one ball of dough onto a gluten-free flour-covered surface and spread with fingers or rolling pin to 12" circle.
- Spread half the ricotta mixture on half of the dough circle, leaving about a 1" edge. Top with 1/2 cup sliced pepperoni. Moisten edge of dough with water; fold dough circle in half and press with wet fingertips to seal. IMPORTANT: to ensure a tight seal, make sure the filling is well away from the edge.
- Pat calzone to even filling inside; check seal again for leaks. Gently move to prepared baking sheet; cut three 1" slits in top of calzone for venting.
- Repeat with remaining dough and filling.
- Bake at 500° F for 22-27 minutes or until golden brown.
- Serve with your favorite pizza sauce, warmed, on the side for dipping. We prefer Ultimate Pizza Sauce Recipe #114392.
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