Wheat-Free, Gluten-Free New York Calzones (Bread Machine)

Recipe by IrishEyes.NYC
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READY IN: 2hrs 15mins
SERVES: 4-6

INGREDIENTS

Nutrition
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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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