by Daniel Brassloff
Make gluten-free allergen-friendly calzones like a pro using our mix and this recipe!
1 pouch of our mix
1 tbsp honey (or white sugar if vegan)
2 tbsp active dry yeast
3/4 cup warm water
1/4 cup olive oil (plus more for oiling surfaces)
salt (for sprinkling)
sauce (of choice)
topping(s) of choice
Whisk honey (or white sugar), yeast, and warm water (with a whisk or fork)in a large measuring cup to proof for 3-4 minutes (you want to see bubbles and smell a yeasty aroma).
Pour most of contents of this pouch into a large mixing bowl. Slowly mix in small amounts of the yeast mixture and olive oil with a spatula or stand mixer with a dough hook attachment until all is combined, then mix for 3-4 minutes at medium-high speed.
Using an oiled spatula, press the dough into a ball and cover with plastic wrap for at least 30 minutes (45 or more recommended for thicker crust).
Preheat your oven to 400°F and pour the rest of your mix onto a surface for rolling.
Divide your dough into fourths and roll each quarter into a ball.
Complete steps 7-11 for each quarter until all quarters have been used.
Flatten each ball into a circle.
Fill one side of the circle with your filling of choice (keeping all edges empty).
Fold the empty side over and pinch the edges together with slightly wet fingers.
Cut 3 slits on the top of your calzone with a knife.
Brush your calzone with olive oil and sprinkle salt on top.
Bake for approximately 20 minutes. Note that oven times may vary.
Let cool for at least 5 minutes and enjoy!
Seinfeld's feature of Calzones in 1996 is believed to have bolstered their popularity in the U.S.
- a large measuring cup
- a large mixing bowl
- a spatula
- a whisk or fork
- a knife
- a baking pan
- a rolling pin (recommended)
- a mixer (recommended
- )plastic wrap