Mini Calzones
Ingredients:
2 cups (+additional for rolling) Bob’s Red Mill Gluten Free All Purpose Baking Flour
2 tsp xanthan gum
1 tsp kosher salt
¾ cup warm water
2 ¼ tsp dry active yeast
1 Tbsp granulated sugar
2 Tbsp olive oil
½ cup tomato sauce
8 oz mozzarella cheese, cubed
Any additional fillings (like pepperoni)
1 egg
Yields 16 mini calzones.
In a large bowl, combine 2 cups of the Bob’s Red Mill Gluten Free All Purpose Baking Flour, xanthan gum, and kosher salt together. Separately combine the warm water, sugar, and yeast. Allow this to bloom for several minutes. Pour the wet mixture and extra virgin olive oil into the dry mixture and combine. The dough will be fairly wet and sticky at first.
On a floured surface, knead the dough for several minutes until it is a firm springy ball. Cover and let the dough rise for at least one hour before continuing.
Preheat the oven to 425F. Start by halving the proofed dough, and continuing this process until you have 16 equal portions. With a rolling pin, work them into circles about 5” in diameter. Make sure the rolling surface has enough gluten free flour so the dough does not stick. Place a spoonful of tomato sauce into the center of the circle, and then the cheese as well as any additional fillings like pepperoni.
Crack an egg into a small bowl and whisk. Brush the sides of the dough with the egg wash, and then fold over until they look like half moons. Press and seal the sides firmly, and brush with additional egg wash on top. The egg wash will not only help to keep all the goodness inside, but will also ensure a gorgeous golden brown finish.
Place the mini calzones on a well greased baking sheet, and when ready bake for 12 minutes at 425F. Allow to cool for a few minutes before serving, and enjoy!
