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WOMAN OWNED

Calzone (Gluten-Free)

Updated: Jan 29

Calzones are a culinary work of art that marries stunning presentation with exquisite flavor. This dish weaves together a medley of fillings, from savory to vibrant, encased in a perfectly crafted dough. The secret lies in using Inspiration Baking Mixes-All Purpose Flour Baking Mix, which ensures a flawless, tender, and structured dough. With every bite, the textures and flavors harmonize, creating a delightful sensory experience that exemplifies the magic of combining creativity with the quality of Inspiration Baking Mixes.


This mix baking mix will also make other delicious recipes! Check out our recipes!


SERVINGS: 8 Slices

PREP TIME: 15 MIN

COOK TIME: 1 HRS

TOTAL TIME: 1 HRS 15 MIN


INGREDIENTS

Make Dough

  • 1 ¾ cup Inspiration Baking Mixes-All Purpose Flour Baking Mix

  • 1 Package Yeast

  • 1 Tablespoon Granulated Sugar

  • 4 Teaspoons Double Acting Baking Powder

  • ½ Teaspoon Guar Gum do not omit

  • 6 Tablespoons Softened Butter

  • 1 Egg

  • 1 Cup Sour Cream

  • 1 ½ Teaspoon Apple Cider Vinegar

  • Tapioca Flour

  • Marina Sauce

Calzone Filing

  • 2 Garlic Cloves

  • 2 Tablespoons Olive Oil

  • ½ Pound Provolone Cheese

  • ¼ Pound Sliced Meat

  • ½ Cup Diced Roasted Red Peppers

Glaze

  • 1 Large Egg (Beaten with 1 tablespoon water)

DIRECTIONS

Preparing The Dough

  1. Pre-heat oven to 375°F

  2. Combine dry ingredients together with a wire whisk. Set it aside.

  3. Use a stand mixer with the paddle attachment to cream butter, sour cream, egg replacer, and apple cider vinegar. Scrape the bowl at least once.

  4. Add the dry mix. Blend on medium-high for about 2 minutes to create a thick batter. Scrape the bowl at least once.

  5. Place a large piece of parchment paper on a flat surface. Cover the parchment paper with tapioca flour/starch so the dough does not stick. Place the dough on top of the parchment paper. Shape into a ball and roll the dough in the tapioca flour/starch and turn over. Flatten the dough and sprinkle with more tapioca flour/starch on top. Roll the dough out into a 12-inch circle.

  6. In a small bowl combine the garlic and olive oil. Blend as much as you can. Use the pastry brush to brush the garlic olive oil combination over the surface of the dough. Use it all.

  7. On HALF of your circle start layering the "toppings". Once toppings are evenly dispersed over half of the circle take the empty side and flip it over the top of the toppings. With your fingers pinch and roll in the sides of the calzone until the toppings are no longer able to escape. With a knife add a few slits to the top to allow the steam to exit while cooking.

  8. Brush the egg and water mixture completely covering the top and sides. If you want to make this vegan, brush olive oil instead.

  9. Bake for 30-35 minutes until the braid looks golden brown. Remove from oven and let sit for 10 minutes before serving.

 
NOTES:



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