Gluten Free Pepperoni Calzones

Because we are always looking for ways to increase the number of Gluten Free items on the menu in the Catootes household, improvisation is the key to success. Sometimes there are no so great results (the bread, which is its own post someday) and sometimes the results are worth repeating time and again.
This is one of those moments.

While on vacation, when SuperHubby found calzones on the menu at the pizza parlor he got that kid at the candy store look on his face and said "I miss calzones" with such a wistful tone of voice. I am a such a sucker for that voice, as he has had to cut out so many favorite foods since the Gluten Free mandate went down. It was like the proverbial light bulb over the head moment and we both looked at each other and realized we should be able to put that together.

Sometimes this type of thing becomes a quest for me. Can I make this? Can I translate this recipe into a Gluten Free one? Of course I can, especially if it means I spend part of a weekend day not doing laundry. So I read a bunch of calzone recipes online, both Gluten Free and not. I compared and picked pieces and techniques from several and came out with what I thought was the best way for me.

It all starts with the crust, of course. We prefer the Namaste Pizza Crust Mix when the urge for pie hits as it's easy (MAJOR points for that) to put together and is a tasty pizza crust enjoyed by all. This does get rolled out much thinner than it is for the pizza recipe and in as close to a rectangle shape as possible and then segment into 5-6 equal segments. I'm able to get 5-6 Calzones per pizza recipe.

Please note that I am an ad-hoc cook, I use recipes as loose guidelines in the best circumstances and modify as I go along. Proceed at your own risk.

Preheat oven to 400 degree (F)

Mix together (all ingredients should be changed to suit personal preferences):
2 cups Ricotta
2 cups Mozzarella
1/4 - 1/2 cup Romano
Pepperoni, chopped to taste. I use about 1/2 cup
diced Jalapeno peppers to taste, jarred or fresh
1-2 cloves chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano

Have ready open jar/can of prepared pizza sauce.

Spread cheese mixture onto one of the crust segments and add 3 tablespoons (more or less as you like) of Prepared Pizza Sauce over cheese mixture. Fold the rest of the dough segment over the mixture and crimp edges together. brush olive oil over crimped crust edges, vent calzone top 2-3 times with knife tip. Continue this step with all calzone dough segments.

Place on olive oil greased pizza pan, pizza stone or baking sheet on lowest oven rack.
Cook 25 minutes. give or take 5 minutes based on how firm you like your calzone crust.

Enjoy.
Freeze in aluminum foil for up to two weeks.

Gluten Free Cookbooks

When we moved to the GF diet for SuperHubby, I picked up several GF cookbooks. Some, as always, were better than others. There are now several I refer to religiously whenever I decide to cook something new. Luckily for me, and my GF SuperHubby, there is a plethora of Gluten Free online resources. I’ve listed a couple that I visit routinely for new recipes and ideas. Those sites are linked at the bottom of the blog. I spend quite a bit of time with the Gluten Free Girl.

One of my work contacts was generous enough (Thank You, Andy!!) to send me a whole batch of Gluten Free Cookbooks. Specifically the Gluten Free Gourmet books by Bette Hagman. This series is particularly helpful. And now I have more recipes to play with!

I make so many things GF now, and have incorporated it into everyone’s diet. The kids don’t even notice any longer. Their pancakes and waffles, mostly homemade, are GF. Most dishes that require any breading or flours are all GF now. It was too difficult in the beginning, making separate batches for dinners. Besides, I think the kids are healthier without so much processed wheat flours.

We haven’t had them tested for Celiac yet, but at the last pediatrician visit, it was recommended to have the blood tests done. So far they show no signs of Celiac Disease, but it will be better to know if they carry the genes.

These are the Gluten-Free cookbooks and reference books that are staples in our house. They are now looking well used and splattered. Just the way a good cookbook should after a few years of use.

Celiac Disease: A Guide to Living with Gluten Intolerance
The Best-Ever Wheat- and Gluten-Free Baking Book
Gluten-Free Baking Classics
Gluten-free, Sugar-free Cooking
The Gluten-Free Bible: The Thoroughly Indispensable Guide to Negotiating Life Without Wheat
The Gluten-Free Gourmet Cooks Comfort Foods