Making pizza pockets with pasta dough was actually my sister’s idea. She loves gluten-free calzones, but they’re just full of bad stuff. So one day when she got the craving, she decided to try making them herself.
She was thrilled with them! So of course, I had to try them myself.
These would be great in brown bag lunches because, unlike most gluten-free stuff, they taste great cold!
A word about gluten-free pasta; it’s one of the easiest gluten-free doughs to work with. I even tried my last batch sans guar gum
and it turned out great! All the egg in it is a terrific binder.
The first time I did this, I made deep-fried (in coconut oil of course!) pizza rolls. Couldn’t get the ends to tuck in very pretty though. Hrmph. At least they tasted good!
The next time (meaning the next day ) I made them calzone style and baked them. That was much, much easier to do, and tasted just as good.
Gluten-Free Calzones
- Gluten-free pasta dough
- Shredded cheese (I recommend mozzarella)
- Marinara sauce
- Various fillings such as cooked, crumbled sausage, bacon, pepperoni, mushrooms etc.
Roll out pasta dough and cut into squares (for pizza rolls), or circles (for calzones).
For pizza rolls: spoon filling onto center of dough square. Wrap dough around filling, and 
seal edges by brushing with just a smidgen of water and pressing lightly. Deep fry until golden. Since the fillings are already cooked, you don’t have to worry about how hot or for how long it cooks. You just want to cook the outside, and heat up the inside.
For calzones: turn oven on to 400. spoon filling onto one half of dough round steering clear of the edge. Brush edges with a tiny bit of water, and seal. You can use a fork to crimp the edges tight, or a dough press. If you make a lot of calzones, or half moon pies, a dough press
is really awesome… But I digress.
Place calzones into a cookie sheet and bake until golden. Once again, since the fillings are pre-cooked, you don’t have to worry about exact times – and unfortunately, I forgot to time mine to see how long I took. Maybe ten minutes.
These things are seriously addictive.
Enjoy!
P.S. I totally stole these pictures from my sister because, let’s face it, she’s a much better photographer than I’ll ever be.
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Amanda says
Can the dough be made ahead of time. Like the night before?
Elise says
I would think so. You could pop them into the oven to reheat them when you’re ready. 🙂
Shawn Tremblay says
Where do you get the gluten free pasta dough from?
Elise says
I make my own, here’s the link:
Amanda says
Does the pasta dough need to sit and rise before making the calzones?
I’m making these tonight. Super excited.
Also many many calzones do you usually get out of a recipe of the pasta dough?
Elise says
No, it doesn’t. I would expect two or three big calzones from one (one egg) batch of pasta dough.
Have fun! 🙂
Alex says
Made these today and only managed to get 1 slightly bigger than fist sized calzone from one batch of dough?
Annalisa Toole says
I made these a couple weeks ago and they turned out fantastic! A little getting used to working with the dough but after the first two it was fine. The kids came home from school (I packed these in their lunch boxes) and said how yummy they were. Winner!
Wondering if I could use this same dough recipe to make pizza? And How? 🙂
Elise says
That’s great! I don’t, or at least, I haven’t used the same dough for actual pizza. We have a favorite gluten-free pizza recipe for that. 🙂
Kristina says
Do these freeze well ? So I can make a bunch and save them
Elise says
Uncooked, they freeze really well – I haven’t tried freezing cooked calzones.
S says
How long and at what temp should I cook them from frozen? I wanna make a bunch of smaller ones and freeze them
Jodie says
So, I was half way through making the calzones and I realized that I used the gf flour with corn flour? Did I totally mess up? My calzones were really dry and never got brown when I baked them. They crumbled when you bit into them…Did I put too much flour? What should the dough feel like when you have the right consistency? Thank you
Elise says
Possibly too much flour. You want the dough to be just stiff enough to manipulate, but no stiffer.
Most gluten-free flours don’t brown as well as wheat, so I wouldn’t be too worried about that.
Sadaf says
I made this for my husband’s birthday. The calzones turned out AWESOME. Even though I made a giant calzone from a 1-egg batch, the dough was really easy to work with. Thanks for the great recipe! My husband and I really loved it!
Elise says
Yay! So glad to hear it!