Tuesday, January 6, 2009

Gluten Free Pizza Calzones/ Hot Pockets

1 Package Gluten Free Pantry-French Bread and Pizza Mix (http://www.glutino.com/ under products and Gluten Free Pantry Mixes)

1 Package shredded Pizza Cheese Mixture

1 Cup Spaghetti sauce

1 Small Package Pepperoni, Cut Slices in half


Make the Pizza mix according to the directions on the Box under the Pizza Section (OR check inside because it seems they have revised directions on a little piece of paper for how to mix up the dough.)

***For Egg free I used egg replacer. Follow the directions on the box for the amount of powder and water to equal one egg. For the egg white I only used half the amount of the egg replacer and water.

Lay down a cooking sheet upside down so the bottom is facing up. Layer down a piece of wax paper. Spray with cooking spray. Spoon half of the dough amout. Grease another piece of wax paper and put greased side down on top of dough. (See Figure 1)

Roll out into a large rectangle to about 3/8" thick. Cut into four sections. (See Figure 2) In the locations shown place 2-3 T of Cheese, layer of pepperoni and 1 T sauce. Add another layer of Cheese on top if desired. Remember to keep the filling contained so it won't leak out when baking.

To close up Calzones lift wax paper on the outside and fold over on top of filling and press sides to seam. (See Figure 3) Carefully separate the four Calzones so they don't weld together during baking process.
Grease a Separate cooking sheet and put in face down on top of Calzones lift the bottom and top cookie sheets together and flip so that the Calzones are on a cookie sheet by themselves. (This makes it easier to transfer since Gluten Free dough isn't very easy to handle.)

Repeat this process with second portion of dough.

Place Calzones in the oven on 45o Degrees F, for 18-20 min. or lightly brown. Enjoy! These taste great even the next day if you reheat them in the oven on 450 for 10-12 min.

No comments:

Post a Comment