Up tonight I wanted pizza… really I wanted pizza all week, but didn’t have the time to make a dough until today. I opted to try making calzones instead of a normal sheet pan pizza. 🍕
I started the dough when I got home this morning, mixing it around 10am and refrigerating it around 12:30pm. Then around 3:45pm I started the calzone process. Using the dough clamshells I had and a new pizza dough recipe, I had the basics ready. What I forgot was everything I learned from making empañadas in this mold and pizza pockets with a similar dough.
I definitely had leakage, but that’s mostly because the dough was pretty sticky. If I made these again, which I likely would, I’d roll out or press the dough first on a really well floured surface. I’d also slice or chop up the pepperoni so you get a little in each bite. Working with cold dough was much better than room temp because it held together better.
There’s one on the sheet tray which tasted great, but looked like a monster. Pizza is pizza and if I’ve learned anything being GF for seven years, looks can be deceiving. Sometimes what looks great tastes like cardboard and what looks awful, tastes wonderful.
I baked them at 425 for about 25 minutes. The bottoms were nice and crispy despite the leaks.
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