calzoneThis is the same recipe as the wrap recipe except for the baking of the product. You're going to love it and they're so easy to make.  They freeze well and you can grab one on the go and boom, you've got lunch already for yourself.


1 Tbsp. Psyllium husk
1 tsp. xanthum gum
1 tsp. citric acid
4 Tbsp. margarine
3 cups of Frankie's All Purpose Gluten Free Flour
1 cup water
1 egg and 1/8 cup of milk for sealing and brushing dough with.
Your favourite cooked filling (I use left over meat sauce and cheese)

Method: Preheat oven to 350F. 
Combine all dry ingredients in stand mixer and mix together.  Add remaining ingredients except for egg, milk and favourite filling and combine until well blended.  Dough should be damp to the touch, but not overly sticky.

Separate into 8 equal parts and lightly roll into balls.  Cover with towel.  Take one ball at a time and roll out onto a lightly floured piece of parchment paper approximately 12 inches in diameter.  With a well floured rolling pin, roll evenly and as thinly as you can.  Each ball should cover roughly 10 -12 inches of the parchment paper.  Cut the dough into a 10-12 inch circle. 

Lightly brush half of the dough edge with egg wash.  Scoop approximately 1 cup of your favourite filling onto centre of dough.  Using the parchment paper as support, lift half of dough and fold over ensuring that egg wash touches the other side of the dough.  Lightly press together. 
Peel parchment paper off and place onto parchment paper lined cookie sheet. 
Repeat process until all calzones are created.
Lightly brush tops of calzones with egg wash.

Bake in oven for 20-30 minutes at 350F until cheese and juices start to bubble out. Let cool and freeze any un-used calzones to the freezer for future enjoyment.

Hint: This recipe can be doubled or even tripled easily.  If you reuse the dough that you've cut off it will become tough the more you roll/work it.

For a video tutorial on this please visit: