2tspFleischmann's active dry yeastnot quite a full package
1¾cwarm water use a thermometer so the water temperature is 110°F
3tbspoilplus more for greasing the mixing bowl
1tspItalian seasoning optional
3½cgluten free all purpose flourplus more for kneading
1tspxanthan gumomit if your gf all purpose flour has this in it
1 heapingtbsppizza sauce per calzonehave extra for dipping sauce with the meal
½cshredded dairy free mozzarella cheeseVioLife Shreds melts perfectly and tastes good
1egg, beatenomit if egg free
optional toppings: Italian sausage, bacon, mushrooms, olives, onions, peppers, garlic, Canadian bacon, pineapple, etc.
Preparing Calzone Dough
You will need a warm place for dough to rise. I use the oven. Preheat oven to 200°F. When oven reaches 200°F keep the door closed and turn the oven off. Preheat oven right before yeast, sugar, and hot water sit.
In a large stand mixer place yeast, sugar, and hot water. Stir and allow to sit for 10 minutes. Mixture will become foamy.
Add the salt and olive oil.
Attach the dough hook, add the xanthan gum and flour 1/2 cup at a time, on low setting. Scrape down the side of the bowl 2-3 times. Mix until just combined. You will find the dough is tacky to touch.
Grease the inside of a large oven safe bowl with oil. Place dough in the bowl and cover with plastic wrap. Transfer to the heated oven. Set timer for 60 minutes.
After an hour the dough should have almost doubled in size. Remove from the oven.
Preparing calzone rounds
Place parchment paper on 2 baking sheets and set aside.
Preheat the oven to 425°F.
Generously place gluten free all purpose flour on your countertop.
Separate dough into 6 equal size balls and set aside. Keep in mind this will produce 5 adult size calzones. For smaller calzones separate into more balls.
Knead each ball until the dough is not sticky. Roll each ball individually with a rolling pin into a round circle and gently place on the prepared parchment paper.
After all 6 rounds are on parchment paper, place a heaping tablespoon of pizza sauce on each calzone. Position the sauce just in the center of each calzone leaving a one inch space between the edge of the round and the sauce. If pizza sauce is placed too closely to the edge of the round, it will seep out of the calzone during baking, and get messy.
Sprinkle toppings over pizza sauce and gently fold dough over toppings.
With a fork seal round edges. With a knife slice 3 vertical air vents into the top of each calzone.
Brush top of each calzone with egg wash. Egg coating gives the calzone a beautiful shiny and golden color. This is an optional step so omit if this recipe needs to be egg free.
Transfer baking sheet to the oven for 22-25 minutes.
Remove from the oven and allow to cool slightly. Serve with a side of pizza sauce for dipping.
Store leftovers in an airtight container and refrigerate.
This calzone recipe freezes well too. After removing calzones from the oven allow to completely cool. Then wrap individually in parchment paper and place in a gallon size Ziploc bag or batch freeze on a baking sheet and then place in a Ziploc bag. You don't want the calzones to stick together while freezing. Enjoying eat these from the freezer and reheated on the go or thaw them all for a quick family meal.