Gluten-Free Calzones Two Ways

Gluten Free Calzones

Earlier this week I got it into my head that I really wanted a calzone. I can only remember having a calzone once before, but for some reason I wanted one now. Start to finish these took about 40 minutes to make, so definitely a good possibility for a weeknight dinner. The spinach and Boursin was definitely the favorite out of these two. The salami and olive calzone was good, but just had a lot of flavors going on. I served them with my favorite Casear salad and a little extra pasta sauce on the side for dipping; it was the perfect combination.

Since I wanted to be a quick and painless process, I cheated and used a box of Chebe Garlic Onion Breadstick Mix for the crust of the calzones. They had a recipe for mixing and using the crust which I followed, but I really wish I only partially followed it. Their recipe yield two GIANT calzones. There was absolutely nothing wrong with them, except that they were huge. We got 2 meals for 2 people out of each, but I think I would have preferred making four smaller ones. It is the same amount of food, but I think four smaller ones would make the leftover and re-heating situation much easier (and additional filling options).

Gluten Free Spinach & Cheese Calzone

Gluten Free Spinach & Cheese Calzone

For the Calzone:

  • 1 (7.5 oz) package Chebe mix (or 1 ¾ cup flour)
  • 2 eggs
  • 2 TablespoonsOil
  • 1/4 cup non-fat milk
  • 1 cup shredded cheese (optional)
For the Filling:
  • olive oil
  • 1/2 large onion diced
  • 2 large handfuls of spinach, washed and stemmed if tough
  • Soft cheese (like Boursin or goat cheese), at room temperature

For the Filling:

    1. Heat olive oil in large skillet over medium heat. When oil is hot, add in onion and cook until softened and translucent, about 5 minutes.
    2. Then add in spinach and cook until wilted.
    3. Remove from heat and set aside.
For the Calzone:
Prepare Chebe mix according to directions on the box:
  1. Preheat oven to 375° F.
  2. Blend Chebe Garlic-Onion Breadstick Mix with 2 tbsp. oil, 1 cup shredded cheese* (optional; sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup water or milk*/milk substitute.
  3. Knead dough with hands until it is smooth.
  4. After mixing the dough, pat the dough into a think round. Split this round in half, and split the halves in half, to make four hunks of Chebe Bread dough approximately the same size.
  5. On a piece of wax paper, spread one of the rounds out to a very thin layer, using your fingers and the heel of your hand, or using a rolling pin. You want this very thin, but be careful that there are no holes in the dough. You don’t want any of the fillings escaping from the center during baking.
  6. Flip the dough round on a non-greased baking sheet. Cover with 1 to 1 1/2 cups of filling and cheese leaving edges clear so that dough will seal.
  7. Flatten the next dough round per the instructions above. Flip the flattened round on top of the bottom round and the filling. Crimp the edges together with your fingers, being careful not to create any holes in the dough.
  8. Then, using the tines of fork, press the edges together all the way around the dough. If the fork sticks to the dough, dip it in cold water. This will secure the edges and give the calzone a finished look.
  9. Pop into a preheated oven at 375° F and bake for approximately 30 minutes or until nicely browned. (Suggestion: brush the outside with olive oil before baking.) Let cool about 5 minutes and serve.

Gluten Free Salami & Olive Calzone

Gluten Free Salami & Olive Calzone

For the Crust:

  • 1 (7.5 oz) package Chebe mix (or 1 ¾ cup flour)
  • 2 eggs
  • 2 TablespoonsOil
  • 1/4 cup non-fat milk
  • 1 cup shredded cheese (optional)
For the Filling:
  • Sliced salami or other cured meat of choice
  • Handful green olives, sliced
  • Pasta sauce (I used Trader Joe’s Roasted Garlic)
  • Grated cheese
For the Calzone:
Prepare Chebe mix according to directions on the box:
  1. Preheat oven to 375° F.
  2. Blend Chebe Garlic-Onion Breadstick Mix with 2 tbsp. oil, 1 cup shredded cheese* (optional; sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup water or milk*/milk substitute.
  3. Knead dough with hands until it is smooth.
  4. After mixing the dough, pat the dough into a think round. Split this round in half, and split the halves in half, to make four hunks of Chebe Bread dough approximately the same size.
  5. On a piece of wax paper, spread one of the rounds out to a very thin layer, using your fingers and the heel of your hand, or using a rolling pin. You want this very thin, but be careful that there are no holes in the dough. You don’t want any of the fillings escaping from the center during baking.
  6. Flip the dough round on a non-greased baking sheet. Cover with a layer of salami, a handful of olives 1/2 cup shredded cheese and 1 cup pasta sauce leaving edges clear so that dough will seal.
  7. Flatten the next dough round per the instructions above. Flip the flattened round on top of the bottom round and the filling. Crimp the edges together with your fingers, being careful not to create any holes in the dough.
  8. Then, using the tines of fork, press the edges together all the way around the dough. If the fork sticks to the dough, dip it in cold water. This will secure the edges and give the calzone a finished look.
  9. Pop into a preheated oven at 375° F and bake for approximately 30 minutes or until nicely browned. (Suggestion: brush the outside with olive oil before baking.) Let cool about 5 minutes and serve.

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