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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine water, oil, and dry ingredients in automatic bread machine per manufacturer's instructions; use dough setting. | 2. After second kneading, dough can be divided into four pieces, sealed, and frozen for later use. Otherwise, turn bread maker off and leave dough in machine, closed, to rise for 1-1/2 hours. | 3. Meanwhile, prepare filling by mixing ricotta, mozzarella, and salt & pepper to taste; refrigerate. | 4. After dough has risen, preheat oven to 500° F; grease two baking sheets and dust lightly with cornmeal. | 5. Divide the dough in half and form two balls. Place one ball of dough onto a gluten-free flour-covered surface and spread with fingers or rolling pin to 12" circle. | 6. Spread half the ricotta mixture on half of the dough circle, leaving about a 1" edge. Top with 1/2 cup sliced pepperoni. Moisten edge of dough with water; fold dough circle in half and press with wet fingertips to seal. IMPORTANT: to ensure a tight seal, make sure the filling is well away from the edge. | 7. Pat calzone to even filling inside; check seal again for leaks. Gently move to prepared baking sheet; cut three 1" slits in top of calzone for venting. | 8. Repeat with remaining dough and filling. | 9. Bake at 500° F for 22-27 minutes or until golden brown. | 10. Serve with your favorite pizza sauce, warmed, on the side for dipping. We prefer Ultimate Pizza Sauce Recipe #114392. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/2	cups		0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
brown rice flour	2	cups		1147.08	241.6768	22.8468	8.7848
cornstarch	3/4	cup		365.76	87.6192	0.2496	0.048
potato starch	3/4	cup		-	-	-	-
tapioca flour	1/2	cup		272.08	67.4044	0.1444	0.0152
sorghum flour	1/2	cup		217.195	46.3672	5.1002	2.0207
xanthan gum	2 1/2	1/2		-	-	-	-
sugar	2 1/2	teaspoons	granulated	16.6562	3.1254	0.5214	0.26
salt	1/2	teaspoon		-	-	-	-
active yeast	1/2	teaspoon		-	-	-	-
ricotta cheese	15	ounces		739.9218	12.9274	47.8823	55.1965
mozzarella cheese	1	cup	shredded	-	-	-	-
salt pepper				-	-	-	-
pepperoni	1	cup	sliced divided	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.