Wheat-Free, Gluten-Free New York Calzones (Bread Machine)
Faced with "wheat temptation" this weekend, I had a serious calzone craving and combined several recipes with very good results. You can use cooked and crumbled sausage or meatballs or a lightly steamed vegetable for the pepperoni if desired. Served with a side dish of pizza sauce and a crisp green salad, this chewy, crunchy, cheesy alternative hit the spot!
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INGREDIENTS
Nutrition- 1 1⁄2
- 1tablespoon olive oil
- 2cups brown rice flour
- 3⁄4cup cornstarch
- 3⁄4cup potato starch
- 1⁄2cup tapioca flour
- 1⁄2cup sorghum flour
- 2 1⁄2tablespoons xanthan gum
- 2 1⁄2teaspoons granulated sugar
- 1⁄2teaspoon salt
- 1⁄2teaspoon active dry yeast
- 15ounces ricotta cheese
- 1cup shredded mozzarella cheese
- salt and pepper
- 1cup pepperoni, sliced and divided
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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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