One Package of Authentic Foods Gluten-Free Pizza Crust Mix
1 TBSP Olive Oil
1 Packet of Dry Yeast
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
Preheat oven and pizza stone to 450F.
To Make the Dough:
In a large bowl, mix together the AuthenticFoods Gluten-Free Pizza Crust Mix, 1 TBSP of Olive Oil and the packet of dryyeast. The mixture should come together and from a dough. Divide the dough intoquarters and make 4 dough balls.
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 theydouble in size.
To Make the Filling:
In a large grill pan, cook sausage untilbrowned.
In a medium bowl, combine ricotta, mozzarella,garlic, seasonings, pepperoni, and cooked sausage. Season with salt and pepperto taste.
Finishing the Calzone:
Once the dough has risen. Roll or stretch eachball on a floured surface (we recommend Authentic Foods Superfine White RiceFlour).
Spread the felling over 1 side of the dough andleave at least 1-inch of edge without filling to ensure a tight seal.
Lift the side of the dough without the fillingand fold it over to the other side, forming a half moon. Pinch the edgestogether to seal each calzone. Remove any excess dough, which isn’t needed forthe seal.
Brush the dough with olive oil and sprinkle someparmesan cheese over the top. Cut a couple slits in the top of each calzone.
Bake for 10-15 minutes, until the calzone ispuffed up and golden brown.
Let stand for 5 minutes before serving.