Wheat-Free, Gluten-Free New York Calzones (Bread Machine) Recipe #379635
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!
by Chef #510362
2¼ hours | 1¾ hours prep
SERVES 4 -6 , 2 calzones as big as your head
- 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
- 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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5 stars