Calzones
Average Rating:
5 / 5, 0 votes

Servings: 4
Prep Time: 90 Minutes Minutes
Bake/Cook Time: 10-15 Minutes Minutes

Ingredients:

Pizza Dough:

One Package of Authentic Foods Gluten-Free Pizza Crust Mix

1 1/4 Cup Water

1 TBSP Olive Oil

1 Packet of Dry Yeast

 

Filling:

1 Cup Ricotta Cheese (drained well)

4 Cups Mozzarella Cheese (shredded)

1/2 Cup Parmesan Cheese

1 Cup Pepperoni slices

2 TBSP Italian Seasoning

1 TSP Crushed Red Pepper Flakes

1 Garlic Clove Minced

2 TBSP Olive Oil

2 Cups Marinara Sauce (for Dipping)

Salt & Pepper


Directions:

Preheat oven and pizza stone to 450F.

To Make the Dough:

  1. In a large bowl, mix together the AuthenticFoods Gluten-Free Pizza Crust Mix, 1 TBSP of Olive Oil, the water and the packet of dry yeast. The mixture should come together and from a dough. Divide the dough intoquarters and make 4 dough balls.

  2. Place the dough balls on a tray with enough roomfor them to double-triple in size. Cover the dough balls with a moist towel andallow them to rise in a warm environment for about 30-45 minutes or till they double in size.

To Make the Filling:

  1. In a large grill pan, cook sausage until browned.

  2. In a medium bowl, combine ricotta, mozzarella, garlic, seasonings, pepperoni, and cooked sausage. Season with salt and pepperto taste.

Finishing the Calzone:

  1. Once the dough has risen. Roll or stretch eachball on a floured surface (we recommend Authentic Foods Superfine White RiceFlour).

  2. Spread the felling over 1 side of the dough and leave at least 1-inch of edge without filling to ensure a tight seal.

  3. Lift the side of the dough without the filling and fold it over to the other side, forming a half moon. Pinch the edges together to seal each calzone. Remove any excess dough, which isn’t needed for the seal.

  4. Brush the dough with olive oil and sprinkle someparmesan cheese over the top. Cut a couple slits in the top of each calzone.

  5. Bake for 10-15 minutes, until the calzone ispuffed up and golden brown.

  6. Let stand for 5 minutes before serving.



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