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

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

1. 1

   Combine water, oil, and dry ingredients in automatic bread machine per manufacturer's instructions; use dough setting.

2. 2

   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.

3. 3

   Meanwhile, prepare filling by mixing ricotta, mozzarella, and salt & pepper to taste; refrigerate.

4. 4

   After dough has risen, preheat oven to 500° F; grease two baking sheets and dust lightly with cornmeal.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Repeat with remaining dough and filling.

9. 9

   Bake at 500° F for 22-27 minutes or until golden brown.

10. 10

    Serve with your favorite pizza sauce, warmed, on the side for dipping. We prefer Ultimate Pizza Sauce Recipe #114392.